Japanese Matcha Roll Cake with Cream Filling

Ingredients

Instructions

1. 1 Preheat your oven to 350°F (175°C) and line a 10x15 inch baking sheet with parchment paper.
2. 2 In a bowl, whisk together the sifted cake flour and matcha powder. Set aside.
3. 3 In a separate bowl, beat the egg yolks with half of the sugar until pale and thick. Add milk and oil, mixing until combined.
4. 4 Gradually fold the flour mixture into the yolk mixture until just combined.
5. 5 In another bowl, whip the egg whites with salt until foamy. Gradually add the remaining sugar and continue to beat until stiff peaks form.
6. 6 Gently fold the egg whites into the batter in three additions, being careful not to deflate the mixture.
7. 7 Pour the batter into the prepared baking sheet and spread it evenly. Bake for 12-15 minutes or until the cake springs back when lightly touched.
8. 8 Allow the cake to cool slightly, then roll it up in the parchment paper while still warm. Let it cool completely.
9. 9 For the cream filling, whip the chilled heavy cream with powdered sugar and vanilla extract until stiff peaks form.
10. 10 Unroll the cooled cake, spread the cream filling evenly, and roll it back up tightly without the parchment paper.
11. 11 Chill the roll cake in the refrigerator for at least 1 hour before slicing and serving.