This blueberry matcha cake is the perfect combination of light and airy— you can’t go wrong with it. Not to mention that it looks 100% like it just came from a bakery, so let’s go impress everyone with it!
Let’s get started!
Preheat oven to 350F. Grease a 10×15″ pan and line with parchment paper. Set aside. Separate the egg yolks from the egg whites, transfer the egg whites to a dry container.
In a large bowl beat together the egg yolks, vanilla paste, milk and sugar on high speed until thick 8-10 minutes. Then pour in the vegetable oil and whisk that in. Sift in the cake flour, baking powder, salt, and matcha powder and give it another good whisk until everything is combined.
In a separate bowl, whisk egg whites with cream of tartar on low speed until foamy. Gradually add the sugar, a tablespoon at a time, until you reach stiff peaks.
Add the egg white mixture to the egg yolk mixture and gently fold until well blended. The batter should be light and airy.
Pour the batter into your prepared pan. Gently tap on your counter a few times to release air bubbles.
Bake for 15 minutes or until the cake springs back when gently pressed or a toothpick inserted in the center comes out clean.
While the cake is still warm, run a knife around the edges of the pan, place a clean tea towel on top, and carefully invert the cake. Remove the pan and peel off the parchment paper. Carefully roll the cake, do not roll too tight or it might crack. Allow the cake to cool completely before frosting.
In a large bowl beat together the heavy cream, cornstarch, and powdered sugar until stiff. Fold in the blueberries. I used dried blueberries but frozen or fresh would be fine too!
When the cake has completely cooled, unroll and evenly spread the frosting on top, leaving a one-inch gap at the end.
Re-roll the cake without the towel.
Pipe the rest of the frosting on top and drizzle on some blueberry jam— you can make this yourself by simply adding 1/4 cup of frozen or fresh blueberries to a saucepan and 2 tablespoons sugar and cooking it down.
Cut yourself a slice and enjoy!
Check out the video on how to make it:
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Blueberry Matcha Cake Roll
Ingredients
Matcha Cake:
- 6 large egg yolks room temperature
- 1 tsp vanilla paste
- 3 tbsp milk
- ½ cup granulated sugar
- ⅓ cup vegetable oil
- 1 cup cake flour
- 2 tbsp matcha powder
- 1 tsp baking powder
- ¼ tsp salt
- 6 large egg whites
- ½ tsp cream of tartar
- ⅓ cup granulated sugar
Filling:
- 1½ cups heavy cream
- ½ cup blueberries
- 4 tbsp powdered sugar
- 1 tsp cornstarch
Instructions
Matcha Cake:
- Preheat oven to 350F. Grease a 10x15" pan and line with parchment paper. Set aside.
- In a large bowl beat together the egg yolks, vanilla paste, milk and sugar on high speed until thick 8-10 minutes. Then pour in the vegetable oil and whisk that in. Sift in the cake flour, baking powder, salt, and matcha powder and give it another good whisk until everything is combined.
- In a separate bowl, whisk egg whites with cream of tartar on low speed until foamy. Gradually add the sugar, a tablespoon at a time, until you reach stiff peaks.
- Add the egg white mixture to the egg yolk mixture and gently fold until well blended. The batter should be light and airy.
- Pour the batter into your prepared pan. Gently tap on your counter a few times to release air bubbles.
- Bake for 15 minutes or until the cake springs back when gently pressed or a toothpick inserted in the center comes out clean.
- While the cake is still warm, run a knife around the edges of the pan, place a clean tea towel on top, and carefully invert the cake. Remove the pan and peel off the parchment paper.
- Carefully roll the cake, do not roll too tight or it might crack. Allow the cake to cool completely before frosting.
Filling
- In a large bowl beat together the heavy cream, cornstarch, and powdered sugar until stiff. Fold in the blueberries. I used dried blueberries but frozen or fresh would be fine too!
Assembly
- When the cake has completely cooled, unroll and evenly spread the frosting on top. Re-roll the cake without the towel. Pipe the rest of the frosting on top and drizzle on some blueberry jam.
- Enjoy!
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