Matcha Swiss Roll - Panasonic Big Cubie


  1. Preheat oven to 170°C on Convection mode. Line baking tray with parchment paper.
  2. In a big bowl, beat together the egg yolk, whole egg, milk and cooking oil.
  3. Mix in sifted flour, green tea powder and salt.
  4. In a clean bowl, whisk the egg white and cream of tartar until foamy. Gradually add in sugar, continuously whisking until soft peaks form.
  5. Fold one-third of (B) into (A) and mix well, then fold them in the remaining until well combined.
  6. Pour batter into the lined tray and give the tray a good tap on the worktop to level out the surface.
  7. Bake in the preheated oven for 15 minutes or until the cake is just set.
  8. To make the cream filling, beat the cream, icing sugar and vanilla essence until stiff peaks form.
  9. When cake is done, invert it over another pan lined with parchment paper. Peel off the baking paper and leave to cool.



Matcha Sponge

  • 75g egg yolk
  • 1 whole egg
  • 25g cooking Oil
  • 45g milk
  • 50g plain flour
  • 8g matcha powder
  • a pinch of salt


  • 140g egg white
  • ½ tsp cream of tartar
  • 60g sugar

Cream Filling

  • 200ml whipping cream
  • 3 tbsp icing sugar
  • ½ tsp vanilla essence
  • 80g red bean, boiled until soft & soaked in sugar syrup

Decoration (optional)

  • strawberries and canned peaches