Green Tea Spiced Chai Cake Roll
Prep time
Cook time
Total time
Eggs must be at room temperature before whipping
Prepare a 12" x 18" cake panwith pan grease and parchment paper lining
Preheat oven to 390°F
Serves: 1- 12" x 18" cake layer
  • Egg Yolks Large 7 (126g)
  • Egg Whites Large 7 (210g)
  • Granulated Sugar ½ cup (100g)
  • Granulated Sugar ¼ cup (50g)
  • Hot Water 2 Tablespoons (30ml)
  • Powdered Green Matcha Tea 3 teaspoons (6g)
  • Vanilla Extract 1 teaspoon (5ml)
  • Cake Flour ½ cup + 2 Tablespoons (75g)
  • Salt ½ teaspoon (3g)
  • Heavy Cream 3 cups (720ml)
  • Masala Spice *recipe above 4 teaspoons
  • Zest from 1 large orange (approx 2 tsp)
  • Vanilla Bean or Extract 2 teaspoons
  • Granulated Sugar 3 Tablespoons (42g)
  1. Combine the green tea powder and hot water to a paste, then add the vanilla extract
  2. In a large mixing bowl whip the egg whites until frothy and white in color then gradually add the first measure of sugar (½ cup) and whip to medium firm peaks.
  3. Transfer to a large mixing bowl and then whip the egg yolks with the second measure of sugar to ribbon stage, this will take about 3-5 minutes
  4. Add the green tea past and mix well, then add the green tea egg yolk mixture to the meringue in the large bowl and fold together gently.
  5. Sift in the cake flour with the salt while continuing to fold gently until everything is mixed well.
  6. Pour batter into a greased and parchment lined 12" X 18" sheet pan and bake immediately in a preheated 390°F oven for approximately 10- 12 minutes or until it is done
  7. Once the cake is slightly cool but still warm sprinkle with granulated sugar and place another parchment paper over top, roll it up and allow it to cool the rest of the way while you prepare the whipped cream as mentioned above.
  8. Fill the roulade with chai whipped cream and pipe rosettes with #866 ateco tip on the top
Green tea roulade must be refrigerated due to the whipped cream filling as it is highly perishable.

The cake without the filling can be frozen wrapped well for up to 2 months
Recipe by Gretchen's Bakery at