Matcha Swiss Roll

Instructions

1. Prepare the baking sheet
   Preheat oven to 350°F (175°C). Line a 15×10-inch jelly roll pan with parchment paper, leaving an overhang on all sides. Lightly grease the parchment.
2. Make the cake batter
   In a large bowl, whisk egg yolks with 70g sugar until pale and thick. Add oil, milk, and vanilla, mixing until combined. Sift in cake flour, matcha powder, and salt. Fold gently until just incorporated.
3. Beat the egg whites
   In a separate clean bowl, beat egg whites with cream of tartar until foamy. Gradually add remaining 30g sugar and beat until stiff peaks form. The meringue should be glossy and hold its shape when the beater is lifted.
4. Combine and bake
   Fold 1/3 of the meringue into the matcha batter to lighten it, then gently fold in the remaining meringue until no white streaks remain. Pour batter into prepared pan, spreading evenly to corners. Bake for 10-12 minutes until springy to touch and a toothpick comes out clean.
5. Roll while warm
   Place a clean kitchen towel on the counter and dust with matcha powder. Immediately invert the hot cake onto the towel. Carefully peel off parchment paper. Starting from the short end, roll the cake with the towel inside. Let cool completely on a wire rack, about 1 hour.
6. Prepare the filling
   In a chilled bowl, whip heavy cream, powdered sugar, and 1/2 teaspoon matcha powder (optional) until medium-firm peaks form. Do not overwhip.
7. Fill and re-roll
   Carefully unroll the cooled cake. Spread the whipped cream filling evenly over the cake, leaving a 1/2-inch border. Re-roll the cake without the towel, using the towel to help lift and guide. Wrap in plastic wrap and refrigerate for at least 30 minutes to set.
8. Serve
   Before serving, dust the top with remaining matcha powder. Trim the ends for a clean presentation if desired. Slice with a serrated knife for clean cuts.