Matcha Roll Cake

Preheat oven to 350°F (175°C). Line a 9x13 inch baking sheet with parchment paper, leaving some overhang.

In a large bowl, whisk egg yolks with 50g of granulated sugar until pale and thick.

In a separate bowl, sift together cake flour and matcha powder.

Gently fold the flour mixture into the egg yolk mixture until just combined. Do not overmix.

In a small saucepan, heat the milk and butter until the butter is melted. Let it cool slightly, then gradually add it to the batter, mixing gently until combined.

In a clean, dry bowl, beat egg whites with an electric mixer until foamy. Gradually add the remaining 30g of granulated sugar and beat until stiff peaks form.

Gently fold 1/3 of the meringue into the batter to lighten it, then fold in the remaining meringue until just combined. Be careful not to deflate the meringue.

Pour the batter onto the prepared baking sheet and spread evenly. Tap the baking sheet gently to release any air bubbles.

Bake for 12-15 minutes, or until a toothpick inserted into the center comes out clean. The cake should be lightly golden.

Remove from oven and let cool in the pan for a few minutes. Then, invert the cake onto a wire rack, peel off the parchment paper, and let cool completely.

While the cake is cooling, prepare the filling. In a large bowl, beat the heavy cream with powdered sugar (and vanilla extract, if using) until stiff peaks form.

Once the cake is completely cool, spread the whipped cream evenly over the surface of the cake.

Starting from one short end, gently roll the cake up tightly. Wrap the roll cake in parchment paper and refrigerate for at least 30 minutes to set.

Before serving, trim the ends of the roll cake for a neat appearance. Slice into desired portions and serve chilled.