Matcha Swiss Roll is a fluffy sponge cake with a swirl of fresh matcha cream filling. Light, creamy, and mildly sweet, it‘s a delicious afternoon snack or post-dinner dessert to enjoy with coffee or tea. With its festive vibrant color from the green tea powder, this roll cake will be an instant favorite for any celebration, too.
Swiss Rolls, or Roll Cakes (ロールケーキ) which we call in Japan, are a type of sponge cake filled with whipped cream, buttercream, and custard cream, and sometimes include fruits like strawberries.
Just like any other dessert, we do have Matcha Swiss Roll (抹茶ロールケーキ) and it’s always a popular choice in Japan. If you have a soft spot for anything matcha (green tea), I am pretty sure you’re going to be as obsessed with this cake as I am.
What Differentiate Japanese Roll Cake from Swiss Roll
1. Not so sweet
When it comes to Asian sweets, you have to know one more expression to complement the dessert, and that is “oh, this dessert is not so sweet.” What it really means is the sweetness is just right.
Swiss rolls are of western origin, but I want to emphasize that the Asian version of Swiss rolls is guaranteed not so sweet. If you enjoy not-so-sweet desserts, this one is for you.
2. Light and fluffy
The fluffiness and light texture of the sponge cake come from the egg whites that are beaten to stiff peaks, like in a chiffon cake recipe. Besides fresh whipped cream for the filling, there is no butter or oil added to the recipe. I know this makes us all feel less guilty about eating more than one slice!
3. Unique flavors
Classic Japanese roll cakes are very similar to western Swiss rolls. You can find flavors such as vanilla, cocoa, chocolate, tiramisu, coffee, strawberry, lemon, raspberry, and so on. Japanese (and some other Asian) varieties include matcha, black sesame, chestnut, purin (crème caramel), and interesting flavors like almond jelly, and mitarashi dango (see below).
Endless choices of roll cakes! (image source)
5 Tips to Remember When Making Matcha Swiss Roll
1. Egg yolks at room temp & egg whites in the fridge
You can make the sponge cake two ways: The Genoise Method (The whole eggs are combined with sugar and gently heated over simmering water, then whipped) or the Biscuit (bees-kwee) Method (the whites and yolks are whipped separately and then folded back together). The Genoise method creates a more moist texture but the Biscuit creates a lighter texture.
I chose the Biscuit method this time. When you separate the eggs, keep egg yolks at room temperature and egg whites in the fridge. As you may know, already most Japanese recipes tell you to beat cold egg whites without cream of tartar to make meringues.
2. Remember to “fold in”
Folding is a very gentle way of mixing additional ingredients into a batter to prevent entrapped air from escaping. The way to do this is to first run the spatula (or whisk) around the side, then along the base of the bowl. Now fold the mixture over onto itself. Rotate the bowl to 90º and repeat until combined.
3. Don’t overbake
Because it’s a thin cake, it’s best to avoid baking slowly; otherwise, the cake will be dry. Therefore, bake around 375ºF (190ºC) for 10-12 minutes, until the sponge springs back. The bottom of the cake pan will become the surface of the cake, so we’ll make sure it doesn’t get burnt on the bottom.
4. Remove the parchment paper immediately
You will need to remove the cake immediately from the pan after baking, in order to prevent the cake from drying. But, what do you do with the parchment paper?
There is a whole discussion on when to remove parchment paper – right after baking OR after cooling down. I remove it while it’s warm and it comes off beautifully. I don’t like the parchment paper become too moist while cooling down, but it’s up to you. I think either way works.
5. Pre-roll the cake while warm
It’s easier to roll up the cake when it’s still warm and flexible, so I roll up the cake first and let it cool down. The cake has muscle memory so it’s easier to roll up again with fillings. Some people don’t pre-roll but score on top of the cake before rolling so it’s easier to roll. Some don’t do either one but still make the beautiful roll. Again, it’s also up to you.
Delicious Matcha Whipped Cream Filling
Some matcha roll cakes include anko, sweet red bean paste, inside the whipped cream filling. The red bean gives some texture to the soft sponge and creamy whipped cream. Even though I love sweet red bean paste, I prefer keeping it out of my cake to keep the fluffy texture in my mouth. When I brought this matcha roll cake to my friend’s house, she served the cake with red bean ice cream and it was wonderful!
For the whipped cream filling, I like mine to enhance more matcha flavor, so I included matcha powder in my whipped cream, but that’s optional. Simple white-color whipped cream will give a nice contrast to the matcha cake, and it looks pretty and delicious too!
If you visit Japan, you will find them all over the country – from fancy versions at bakeries and pastry shops to more affordable ones at grocery stores or convenience stores. But don’t be fooled by the “grocery store” or “convenience store” label. The quality is still reasonably good.
Roll cakes sold at a convenience store
I feel this rolled-up cake has a lot more casual look than a classic round cake, yet it’s still elegant enough that you can bring it to a potluck or serve it at your dinner party to wow your guests. For more matcha dessert recipes, click here.
I hope this Matcha Swiss Roll recipe will inspire you to try making it at home. You will need to apply a few techniques but it’s really not as difficult as you may think.
Other Delicious Matcha Recipes
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Matcha Swiss Roll (Roll Cake)
Video
Ingredients
- 4 large eggs (50 g each w/o shell)
- ¾ cup cake flour (weigh your flour or use the “fluff and sprinkle“ method and level it off; you can make homemade cake flour)
- ½ tsp baking powder
- 2 Tbsp matcha (green tea powder) (1 Tbsp matcha is 6 g)
- ½ cup sugar (divided)
- 3 Tbsp whole milk (microwave until warm to the touch)
For the Matcha Cream Filling
- ¾ cup heavy (whipping) cream (chilled)
- 1½ Tbsp sugar
- 2 tsp matcha (green tea powder)
Instructions
- Before You Start: Please note that this recipe requires 30 minutes of resting time and 2 hours of chilling time.
- Gather all the ingredients. I highly encourage you to weigh your ingredients using a kitchen scale for this recipe. Click on the “Metric“ button at the top of the recipe to convert the ingredient measurements to metric. If you‘re using a cup measurement, please follow the “fluff and sprinkle“ method: Fluff your flour with a spoon, sprinkle the flour into your measuring cup, and level it off. Otherwise, you may scoop more flour than you need.
- Preheat the oven to 375ºF (190ºC). For a convection oven, reduce the cooking temperature by 25ºF (15ºC). Line a 15- x 10-inch (38- x 25-cm) jelly roll pan with parchment paper.
- Separate 4 large eggs (50 g each w/o shell) into egg yolks in one bowl and egg whites in another. Keep the whites in the refrigerator and the egg yolks at room temperature.
To Make the Cake Batter
- Prepare a work surface with a sheet of parchment paper. To a fine-mesh sieve, add ¾ cup cake flour, ½ tsp baking powder, and 2 Tbsp matcha (green tea powder). Sift these dry ingredients onto the parchment paper.
- Use the parchment paper to transfer the dry ingredients to a bowl. Repeat sifting and transferring the dry ingredients two more times (for a total of three times). Set aside. Tip: Matcha is a very fine powder that’s difficult to blend into a batter without clumping. Sifting the dry ingredients three times ensures that the matcha and flour are well blended with no lumps and that air is incorporated into the mixture so it making it easier to blend into the batter.
- In a large bowl, add the egg yolks and break them with a hand whisk.
- Add half of the ½ cup sugar and whisk until the egg mixture doubles in volume. When you lift the whisk into the air with some of the mixture on it, the mixture should fall back into the bowl in ribbons, which slowly disappear back into the mixture.
- Next, add the cold egg whites to a large, dry bowl. With an electric hand mixer (or stand mixer), beat the egg whites until foamy.
- Gradually add the remaining half of the sugar, one-third at a time, and beat until stiff peaks form and the egg whites are glossy.
- Using a hand whisk, gently fold about one-third of the egg whites into the egg yolk mixture until well incorporated.
- Then, add the egg yolk mixture back into the bowl with remaining the egg whites. Gently fold in the egg whites with a silicone spatula until just incorporated. Tip: Rotate the bowl a quarter turn counterclockwise while you scoop up and fold the mixture onto itself clockwise.
- Next, add the dry ingredients to the egg mixture. Using the silicone spatula, fold in gently until just incorporated. Do not overmix. Tip: Adding the dry ingredients last avoids overmixing, which results in a dense (not fluffy) sponge.
- Add 3 Tbsp whole milk (warmed) to the batter and fold it in until incorporated.
To Bake
- Pour the batter into the prepared pan. Spread the batter evenly using an offset spatula or silicone pastry scraper.
- Tap the jelly roll pan a few times on your working surface to remove any air pockets in the batter. Transfer the pan to the preheated oven and bake for 10–12 minutes, or until an inserted toothpick comes out clean and the top of cake springs back when touched. Tip: Do not overbake it or the cake will be too dry and break when you roll it.
- Remove the pan from the oven and drop the pan on your working surface once to prevent the cake from shrinking.
To Remove the Cake from the Pan
- While the pan is still hot, place a sheet of parchment paper across the surface of the cake. Place a baking sheet (or a cutting board) on top with the bottom of the pan against the paper.
- Wearing oven mitts, hold the two baking sheets together with the cake sandwiched in between and flip them over. Using a knife or spatula, lift the jelly roll pan to reveal the cake.
- Gently peel off the parchment paper attached to the cake. This side will be the exterior of the Swiss roll, so be gentle!
- Now, flip over the cake one more time: Place another “protective” sheet of parchment paper across the cake surface, then place a baking sheet on top with the bottom of the pan against the paper.
- Hold both baking sheets together and flip them over so the brown side of the cake is now facing up. Remove the top pan and parchment paper.
- Remove the bottom baking sheet and place the cake with its parchment paper on a work surface. Slicing at an angle, cut off ½ inch (1.3 cm) of the cake from one of the short ends. This will help stabilize the Swiss roll when rolled up.
- While it‘s still warm, roll the cake: Start at the other short end and use your hands to slowly roll up the cake together with its parchment paper, finishing at the angled end that you just sliced. Once the cake and paper are rolled up, transfer to a wire rack with the seam side down.
- Cover with a kitchen towel to keep it secure and let it cool completely until it reaches room temperature, about 30 minutes.
To Prepare the Matcha Cream Filling
- When the cake is completely cool, combine ¾ cup heavy (whipping) cream, 1½ Tbsp sugar, and 2 tsp matcha (green tea powder) in a large bowl.
- Beat with an electric hand mixer (or stand mixer) until firm and spreadable, so it won’t ooze out of the cake when you’re rolling it up.
To Assemble the Swiss Cake
- Transfer the Swiss roll to a flat surface and unroll the cake. It’s okay if the ends curl up a bit.
- Using an offset spatula, spread the matcha cream filling evenly over the cake, leaving a ½-inch (1.3 cm) border on all sides. Tip: Spread slightly less filling toward the last one-third of the cake, as the cream will pile up toward the end when rolling up.
- Carefully but tightly reroll the cake with the filling inside. End with the seam side on the bottom. Secure the cake by rolling it in the parchment paper and twisting it at both ends, like a candy wrapper. Refrigerate for at least 2 hours to firm up the cream.
- Remove and unwrap the Swiss roll. Slice off about ½ inch (1.3 cm) of the cake on both ends to show off the beautiful swirls. Transfer it to your serving dish. Slice and serve.
To Store
- If you have leftovers, just rewrap the Swiss roll in plastic wrap and store in the refrigerator for up to 3 days.
Hi Nami,
I tried this recipe 2 times with 2 different brands of matcha but after have baked,the cake didn’t have a beautiful green as yours even though my oven was at 160°c with circular hot air (i baked it only 10min). The cake had a green brown color ????????????…what’s the problem Nami? Thanks for your answer
Hi Thao! I’m most certain that it’s due to the quality of matcha. High quality matcha has vivid beautiful green color like you see here (https://www.justonecookbook.com/pantry_items/green-tea-powder-matcha/). When your matcha is not this green to begin with, the final result won’t be beautiful green. Try to find better quality matcha to make it. Don’t buy a big bag. Matcha needs to be used within 3-4 weeks otherwise it will be oxide and the color will turn to yellow greenish color. Hope this helps!
I made it today for my little girl who is crazy about Matcha. It was pretty fluff enough. Delicious and less sweeter than western cake. Thank you. Nami.
Hi Jean! Your little girl is so lucky. 🙂 Thank you for trying my recipe and I’m glad it came out okay! Yes, western cakes are considered a bit too sweet for the Japanese’s taste. Thank you for your kind feedback. xo
Hi Nami, may I know why is my matcha swissroll tasted dense and little dry and the whipped cream doesn’t look as moist. Could I have over mixed cake mixture as well as cream too?
Best regards
Doris (Singapore)
Hi Doris! Thank you for trying this recipe! A few possible reasons.
1) over-mixing – first reason to think when your cake end up with dense texture
2) dry – maybe oven temperature was too high (different oven size, how close to your heat source, hot spots inside the oven)
3) whipped cream not moist – I’m not sure what you mean by moist, but it sound like you over-whipped (it separates and looks broken) as it doesn’t look silky.
Hope that helps!
I just made this! It is now chilling in the fridge. I used Republic of Tea’s Matcha powder which is pretty good quality but in a way I wish it had an even healthier verdant green color. However I tasted a tiny bit of the batter and it was great. The best Matcha powder I have found in my local supermarkets is Ito-en’s Matcha Love tea, in the natural foods section.
One big tip: if you can, freeze the bowl you will use to whip the egg whites, and/ or keep the egg whites in the freezer for the ~8 minutes you aren’t using them. This will make it thicken so much faster, the same way that heavy whipping cream thickens faster the colder it is.
I think I may have left the cake in the oven about 45 seconds too long (I timed it out to about 12.5 minutes in the end. I need to be more courageous with taking things out at the specified time). As a result the outermost part of the cake split/flaked a little when I rolled it but it’s not a big deal. It was a lot of fun to make, and thank you so much for sharing this delightful recipe!
I will try to remember to share a pic with you once it is ready in a couple hours!
Hi Severin! Thank you for trying this recipe! I’ve seen theRepublic of Tea Matcha powder but you’re right, it’s missing the vibrant green color (which is one of the factors for better matcha quality).
Thank you for your tip! I am actually so happy to hear that you also use cold egg whites!!! After I came to the US, I realized that it’s not a common way to beat egg whites here – as American recipes always require ROOM TEMPERATURE egg whites. In Japan, we always put the egg whites in fridge/freezer until you’re ready to whip. But anyway, thank you for your tip on freezing for <8 minutes!
I hope you enjoyed the cake. 🙂 xo
Hi there,
I found the flour + matcha mix difficult to incorporate into the batter without my carefully whipped stiff egg whites deflating. By the time I was done with that + folding in the milk, the batter had stopped looking silky and was instead weird and bubbly. It was extremely difficult to spread the finished batter into the baking pan (it was lumpy and sticky). My resulting cake cracked when I rolled it – not sure if it’s due to slight over baking or the batter being too deflated after mixing the flour, or both.
Is it ok to fold in the flour mixture into the egg yolk batter after it reaches the ribbon stage instead? To avoid this from happening again. Thank you!
Hi Cake face! I actually tried it both ways as I make my chiffon cake in order of mixing in dry ingredients first before adding egg whites (https://www.justonecookbook.com/green-tea-chiffon-cake/).
The result was similar, but if you look out for swiss roll recipes out there, majority of swiss roll recipes require dry ingredients to be added at final step. I think it’s due to avoid over-mixing which result in drier and dense mixture. You’re supposed to mix just enough to incorporate.
The crack can be due to overbaking, or heat source being too close, or oven temperature (it’s good to know hot spots in the oven and see if your oven temp is exactly same as what it says – often it’s not).
Hope that helps…
Hmm, I think 190 degrees C is too hot for a roll cake recipe – most recipes range from 160-180 maximum. Perhaps that’s why mine turned out dry. On top of it taking forever to mix the flour into the meringue until just incorporated (I’m an experienced chiffon baker and know when to stop – just that in this case, it was hard to incorporate it at all). Anyway, thanks for your response!
If you look at American Swiss Roll recipes, probably 80% of recipes that I know is 375 ºF (190 ºC). Do you think it’s because the oven size is bigger than other country’s (like Japan)? I’m assuming you’re not from here since you mentioned most of recipes you know it’s 160-180C. Thank you for your feedback, I learn a lot from talking to my readers. I really appreciated!
I made this today with a slightly different mixing steps. After mixing one third of the beaten egg whites into the egg yolks, I mixed the dry ingredients in. I use a hand whisk and mixed evenly without worrying about deflating the mixture. After that fold in remaining meringue in 2 times. Next time I would bake at 180’c as it slightly cracked when I rolled.. Even though I took the cake out after 10mins at 190c..
Hi Zes! Thanks so much for trying this recipe! Yeah if it cracks, the sponge may have overcooked a little bit. I would do the same, reduce the temp to 180 or take out from the oven earlier at 190C. Each oven is different, so you might need to adjust a little. Plus oven temperature inside the oven may not be the same temperature as the temperature that oven indicates.
what’s the trick to get the cake more fluffy? tried twice making this but not as fluffy as i wanted it to be!!!
Hi Stephanie! Hm, I could think of a few… 1) Do NOT over mix the batter toward the end, 2) make sure to use whole milk (fat) and maybe increase 1/2 tbsp increment, 3) beat until even more fluffy at step 4, and 4) increase baking powder a bit. Hope that helps… 🙂
I always over whip my whipping cream
Any tips to share?
Hi Amanda! As I don’t consider myself as a baker, I understand the difficulty in making whipped cream. It’s practice though, when you make a lot, you kind of understand when to stop. Are you using a stand mixer? After purchasing my hand-held mixer, I realized that it’s easier to control the consistency because the hand-held mixer is weaker and takes time to get to the final stage. I can stop and observe the whipped cream consistency. If you are using a stand mixer, it’s more powerful, so before you get too lose to the final stage, remove the bowl from the stand mixer and whip with your hand whisk. You can control much easier (I do this method with my Strawberry Shortcake recipe: https://www.justonecookbook.com/japanese-strawberry-shortcake/). Hope this helps!
I don’t know why my cake is not soft enough. I tired twice, still has the same problem. I doubt if u over mix the egg yolk? When pouring the dry ingredients ( matcha powder & flours….), the batter is a bit dry. I added additional milk, but still turned out to be a dry cake. My egg size are large, but it looks like your are extra large. The egg yolk batter volume is a bit less than the one u showed. Hope u can provide more tips on this.
Hi Echo! Thanks so much for trying this recipe! Hmm… do you think it’s possible that the actual oven temperature is higher than mine or the heat source is closer than mine? I use (American) large eggs, which is roughly 50g (47-52 g). Maybe add slightly more moisture to the batter and reduce the temperature or baking time a little bit. Or lower the rack if it’s too close to the heating element.
I hope it’ll work out. I’m sorry you have tried twice already and didn’t come out well yet.
Hi, how do I alter the flour proportion if I want to make a chocolate swiss roll instead of matcha?
Hi Shayenne! I had not made with chocolate (cacao powder) before, but usually when you make with cacao powder, you subtract the dry ingredient flour. But if I were you, I would definitely test adjusting the amount slowly as it’s not always 1:1. Hope this helps!
I followed your insruction but my roll came out brown on both sides. How can I get it to come out green like yours?
Hi Kay! If what you describe is not from burning, then it’s simply the quality of matcha powder you used. Although my matcha powder is not the finest quality (that would be SUPER expensive), it is pretty decent even for drinking. If you look at the matcha powder, you see it has bright green color. A lot of matcha that you can purchase online labeled as “matcha” but it is often very low grade (hence it’s cheaper) and it has yellow-green dull color to start. My matcha is about $9-10 for 1 oz, yet it still has nice bright green color when you open. If you keep matcha for more than a month, it gets oxidized and become yellow-green/brown as well. So you must use it within 3 weeks or less. Hope this helps!
Hi Nami! I noticed you said that egg whites should be cold. However, I was always taught that room-temperature egg whites whip faster and are able to reach the maximum volume. According to What’s Cooking America, you should “bring egg whites to room temperature to ensure volume when beating (as warmer eggs whip faster than cold eggs). Egg whites right out of the refrigerator will not whip well.” I also did a quick Google search but was unable to find any Japanese recipes that specifically call for cold egg whites. Was this a mistake? Or is there another reason for using cold egg whites?
Hi Alexis! Yeah I am aware of the difference in methods. I was actually surprised to find the American method is different when I came here. In Japan, we chill the egg whites till almost start to freeze (yes, that cold) and don’t use creme of tartar to make meringue. If you check Japanese baking recipes (in Japanese), 99% recipes (Just in case some people use American method…) do this chilling method. I always thought we follow some European method as our baking is heavily influenced by European more than American. I found the same method before, and I believe the recipe was in grams, so I assume it was somewhere in Europe. It’s funny you mentioned, as I follow a lot of Japanese YouTubers and they get the same question from American followers. 🙂 In general, we never use creme of tartar but hold the egg whites very well. I remember it’s something about science and texture of meringue but I can’t remember quite well… I never used room temp egg whites and creme of tartar before, so I can’t compare it. Hope I answered to your questions. 🙂
Thanks! I made this cake a few days ago actually and it was so pretty and delicious. The whole family loved it and I will definitely be making it again!
Hi Alexis! Glad to hear you enjoy the cake! Thank you for your feedback. 🙂 I hope CHILLED egg whites worked just as well as room temp whites + cream of tartar. 🙂
You don’t need any oil or butter for the cake?
Hi Weini! Not with this recipe. The soft spongy texture is relying on the big volume of eggs. It’s common for roll cake recipes. 🙂
Hi..how come the cake turned out not soft but like its a bit hard? Maybe the batter is not enough? Also the whipcream I think I overbeat them because at first it was a pale green the one in your pictures and then after thay it turnes dark green. Can you also help me to edit the recipe like with 6 eggs? Or should I just double it?
Hi Maria! Do you think it’s possibly over mixing the batter? Just like any other recipes, over mixing the batter can result in tough texture. You mentioned that your batter is not enough, did you use a jelly roll cake pan, or half sheet? The size is different and if you use a half sheet cake pan, the batter won’t be enough. If the powdered matcha wasn’t fully mixed in the whipped cream, the color gets darker as matcha starts to incorporate into the whipped cream (slightly green/white to entirely green color). So that should be okay. About over-beating the heavy cream… make sure it’s stiff but not over stiff (that separates each other). It should be glossy and smooth. I am not a huge fan of calculating the ingredients to adjust the recipe, so I usually go for doubling method, but it’s up to you… Some recipes are hard to divide eggs etc.
I did everything right. I used the jelly roll pan. When I make it again I will double careful to mix it. I followed your video tutorial as well. I dont know if I can post the pic here. So that you can see it.
Hi Maria! You can send me pictures via email or share the photo with me on Instagram (use #justonecookbook) or FB (post to JOC page). I’ll take a look. 🙂
I just posted it on your fb page . Thank you Nami-san
Thanks, just in case I don’t get the notification from facebook, you can always email me so I won’t miss your response. 🙂
I was making this and I forgot to put the milk 🙁 i dont know what’s the result. Its baking while typing this
Hi Maria! Oops… Hopefully it stays moist. My only concern is when you roll the sponge. Please be gentle as yours is less moist….
I baked this and it looked very good. However the sponge is quite dry and hard. How can i make it more moist ?
Hi Mrs Ng! Could be overcooked the sponge. Our oven is different so make sure to check doneness. You might need to remove the spongecake from the oven earlier than mine. I also use a conventional oven (not with a fan) for all my recipes. If you use a convection oven, you need to reduce 25ºF. Hope that helps!
Hello! if i use conventional oven how hot will the temperature have to be? Thank you!
Hi Jane,
For a conventional oven, you need to reduce the temperature accordingly by 25 degrees Fahrenheit. So for this recipe, it will be 350 ºF.
I hope this helps!😊
My daughter is into Matcha at the moment, so addicted to it. I bet when she see this post she will ask me to it at home 🙂
Hi! this looks perfect for a family Christmas potluck…I don’t have a jelly pan, will a standard half sheet cookie sheet work? Also, how far in advance could this be made? looking forward to trying your recipe!! 🙂
Hi Vicky! Jelly roll cake is 15” x 10” (38 cm x 25 cm) while half sheet is 18″ x 13″ so it’s slightly bigger. You will need more batter so your roll won’t end up with thin sponge. At first I was going to make it with half sheet, but the outcome is so much better with a jelly roll cake pan (this sheet is specifically for this type of cake…).
See the size difference: http://www.finecooking.com/article/jelly-roll-pan-vs-sheet-pan
Thank you, I got a jelly roll pan to try this out!
I’m also wondering how far in advance can I make this cake?
Hi Vicky! Wonderful! You can wrap the swiss roll in a plastic wrap and store in the refrigerator for up to 3 days.
Hi Nami! Can you substitute the sugar for monk fruit sweetener?
Hi Liz, We have never tried any other types of sweeteners for baking and unsure how the outcome will be. Please let us know how it goes!
very very special recipe for christmas day… the matcha where I have is too bitter and so I use it in buns .. maybe because it’s a little inexpensive. can I do this sweet with chocolate or lemon..? can you tell me some idea ??? thank you. the best wishes for you and your family.
Hi Chris! Do you mean you want to make chocolate / lemon swiss roll? Sure! I haven’t tried it, but it should be very delicious! I can imagine the taste! Thank you for your well wishes, I hope you have a happy holiday with your family. 🙂 xo