Print Recipe

Matcha Hurricane Swiss Roll

Servings: 1 roll cake
Author: Zong Han Chua


Egg Yolk Batter:

  • 4 egg yolks
  • 40 ml of milk
  • 40 ml of vegetable oil
  • 40 grams of plain flour
  • 15 grams of corn starch
  • 1 tsp of vanilla extract

Egg White Batter:

  • 4 egg whites (160 grams)
  • 85 grams of caster sugar
  • 1 tsp of vinegar

Matcha Paste:

  • 8 grams of matcha powder
  • 30 ml of water
  • Green food coloring optional

Cream Cheese Frosting:

  • 60 grams of Full-Fat Cream Cheese soften at room temperature
  • 30 grams of salted butter soften at room temperature
  • 85 grams of icing sugar
  • 1 teaspoon corn starch
  • 1/2 teaspoon of gelatin and 2 tbsp of water microwaved for 20 seconds
  • 120 ml whipping cream, chilled


  • To make the egg yolk batter, in a measuring cup, whisk egg yolks, vegetable oil, vanilla extract, and milk till thick and volumized.
  • Next, fold in plain flour and corn starch. Set aside.
  • To make the matcha paste, stir in matcha powder and hot water together until smooth.
  • I like to add some green food coloring to enhance the color but it's optional. Set aside.
  • To make the merginue, in another clean bowl, whisk egg whites and vinegar on high speed until frothy.
  • Then gradually add in caster sugar while whisking until stiff peaks.
  • Once it reaches stiff peaks, whisk in a dollap of merginue into the egg yolk batter. Then slowly fold in both mixture until they are well combined.
  • Portion out 160 grams of the batter into another clean bowl, then stir in the matcha paste we made earlier on.
  • Once it is well combined, transfer to a piping bag and set aside.
  • At this point of time, preheat your oven to 170C.
  • Transfer your white batter into a 9.5 inch square pan that has been greased and lined with parchment paper.
  • Then pipe your matcha batter accordingly.
  • Drop the pan a few times to even it and use the back of a spoon and make vertical lines across the batter. Then flip it 90 degree and make another set of vertical lines across the batter again.
  • Bake it in the oven for 14 to 15 minutes.
  • Let it cool in the pan for a few minutes, then flip it over on a clean parchment paper. Let it cool with the pan for a few minutes before making a few insertion onto the cake and roll it up.
  • Let it cool completely while you whip your cream cheese frosting.
  • To make the cream cheese frosting, whip softened cream cheese and butter until combined.
  • Then stir in icing sugar, and cornstarch.
  • Once it has been well combined. Drizzle in chilled whipping cream and whip it up till the mixutre is fluffy.
  • Whisk in the geletin mixture and put it in the fridge to let it set before using it.
  • Once your cream has been chilled for a few hours, gently unroll your cake and spread across it.
  • Roll it up and use the parchment paper to tighten the roll. Put it in the fridge to set overnight.
  • Cut the roll accordingly and serve chilled.