Matcha Roll Cake

Instructions

1. Prepare the baking sheet
   Preheat oven to 350°F (175°C). Line a 10x15-inch baking sheet with parchment paper, leaving an overhang on all sides. Lightly grease the parchment.
2. Make the matcha batter
   In a medium bowl, whisk together egg yolks and 60g (1/4 cup) sugar until pale and thick. Add oil, milk, and vanilla extract, whisking until combined. Sift in the cake flour, matcha powder, and salt. Fold gently until just incorporated, being careful not to overmix.
3. Beat the egg whites
   In a separate clean, dry bowl, beat egg whites with cream of tartar until foamy. Gradually add the remaining 40g (1/4 cup) sugar while beating until stiff, glossy peaks form. The whites should hold their shape when the beater is lifted.
4. Combine and bake
   Gently fold 1/3 of the egg white mixture into the matcha batter to lighten it. Fold in the remaining egg whites in two additions, being careful not to deflate the mixture. Pour the batter onto the prepared baking sheet, spreading evenly to the edges. Bake for 10-12 minutes until the cake springs back when lightly touched.
5. Roll the cake
   While the cake is still hot, dust a clean kitchen towel with powdered sugar. Invert the cake onto the towel, peel off the parchment paper, and trim any crisp edges. Starting from the short end, roll the cake along with the towel. Let cool completely on a wire rack, seam side down, about 1 hour.
6. Prepare the filling
   In a chilled bowl, whip the heavy cream, powdered sugar, and vanilla extract until stiff peaks form. Be careful not to overwhip, as the cream can become grainy.
7. Fill and re-roll
   Gently unroll the cooled cake. Spread the whipped cream filling evenly over the cake, leaving a 1/2-inch border around the edges. Carefully re-roll the cake (without the towel), using the towel as a guide to help roll tightly. Wrap the rolled cake in plastic wrap and refrigerate for at least 30 minutes to set.
8. Serve
   Before serving, dust the top with additional powdered sugar. Trim the ends for a clean presentation and slice into 1-inch pieces with a sharp knife. Serve chilled.