Buche de Matcha

Buche de Matcha

I like to roll them up fat!

Total Time: 35 min
Serves: 4-6 people
Yield: 1 cake roll, 10 slices


Cake roll:

  • 3/4 cup cake flour

  • 3 tbsp matcha powder

  • 1/2 tsp baking powder

  • 4 each eggs, separated

  • 3/4 cup granulated sugar

  • 2 tbsp milk

Whipped cream:

  • 2 cup heavy cream

  • 2 tbsp sugar

  • 1/2 each vanilla bean pod, seeded

  • 2 tsp bloomed gelatin

Strawberry filling: 

  • 1 lb strawberry, hulled and sliced into 1/4 inch thick slices

  • 1 tbsp lemon juice

  • 1/4 cup sugar

  • 5 tbsp rice wine

  • 2 tsp vanilla extract

Strawberry rice wine syrup:

  • Reserved strawberry juice

  • 4 tbsp rice wine liquor

  • 1/2 cup water

  • 1/4 cup sugar


  1. Preheat oven to 350F.

  2. Sift flour, matcha and baking powder together and set aside.

  3. Use an electric hand mixer to beat egg whites and 1/4-cup sugar until stiff peaks form.

  4. In the bowl of a mixer, beat the egg yolks until color is lightened, add 1/2 cup sugar and continue beating until the mixture becomes yellow, thick, and pale.

  5. Add the milk and beat to combine.

  6. Fold in flour mixture until completely combined.

  7. Fold the eggs 1/3 at a time and gently combine making sure to keep as much air in it as possible.

  8. Pour the batter into a parchment lined 12x17 inch jellyroll pan and spread evenly.

  9. Bake for 10-12 minutes, or until the cake is springy to the touch.

  10. When the cake is still warm invert onto a clean dishtowel, remove the parchment paper, and roll the cake into a pinwheel - gently!

  11. Set aside to cool.


  1. While the cake is baking, slice the strawberries in ¼ inch slices and place in a large bowl with the sugar, vanilla, lemon juice, and rice wine. Stir it and set aside.


  1. In the bowl of mixer, pour the heavy cream, sugar, gelatin and vanilla bean seeds and whip until firm. Place in the refrigerator until ready to use.

  2. hen the cake is cooled, place a large piece of plastic wrap on your clean counter.

  3. nroll the cake and spread the whipped cream all over the cake to the edges.

  4. Place a row of strawberries an inch in from the end closest to you. Skip about 2-3 inches and then do a layer single layer of strawberries all the way out until about an inch or a half an inch to the opposite end.

  5. Take the end closest to you and begin to carefully roll the cake as tightly as you are able. When you get to the end wrap the plastic wrap around the cake and tighten the roll. Place in the refrigerator to set.


  1. Take the reserved strawberry liquid and pour it into a small saucepan with sugar, water, and rice wine. Reduce on medium high heat and stir until it is glossy and slightly thick.


Plating: Place a small amount of the syrup on the bottom of the plate, layer the cake on top, and dust it with a mixture of matcha and confectioners sugar! Enjoy!