On the basis of single factor experiment, taken sensory indicators as assessment indexes, a response surface was conducted to optimize formula for matcha roulade cake. The optimal formulation and technology for the matcha roulade cake were as follows: cake flour, 100%; matcha, 13%; edible oil, 100%; sugar, 150%?; and water, 150% (70-80℃). The temperature in surface layer and bottom layer was all 165℃, and baking time was 18 min. Under such conditions, matcha roulade cake is fluffy tasty with bright green color and a strong and unique tea flavor.