Matcha Roll Cake (Green Tea Swiss Roll)

1. Separate the whites and yolks of 3 egg into two bowls and cover them while they come to room temperature.
2. While you wait, measure out the rest of your ingredients. Wash and dry 12 fresh strawberries, finely dice half of them and save the other half for decorating the top of the cake. Store them in the refrigerator for later.
3. Once the eggs reach room temperature, preheat the oven to 160 °C (320 °F) fan (higher setting might be required for conventional oven). Line the roll cake pan with baking paper. (Make sure to leave some hanging over the edges so it's easier to lift out later.) See notes for pan size.

Making the Sponge

1. Take a microwavable mixing bowl, add 30 ml whole milk, 20 ml canola oil and 7 g honey then microwave for 20 seconds at 600W.
2. Whisk thoroughly and then whisk in the egg yolks until well combined.
3. Sift 20 g cake flour, 25 g bread flour and 5 g matcha powder into a separate bowl and then mix well to make sure the matcha is incorporated into the flour.
4. Sift once more into the wet ingredients and whisk until smooth. Set aside for later.
5. Take the bowl of egg whites and whip them using an electric whisk. When they become white and foamy, add 60 g white caster sugar one-third at a time, ensuring it's fully incorporated before adding the next third.
6. Continue to whip until it forms a meringue with stiff peaks that don't fold over.
7. Add about one third of the meringue to the matcha batter and whisk it well to loosen the matcha batter.
8. If it's too hard to mix, add more meringue, a little at a time and whisk well. (Make sure to leave at least half of the meringue for folding.) The matcha batter should be thin enough to leave ribbons on the surface.
9. Add the rest of the meringue to the batter and carefully fold, turning the bowl with each fold. Be careful not to overmix and lose too much air.
10. Pour the cake mixture into the lined pan. Smooth it out and push it to the corners using a knife or offset spatula.
11. Drop the pan on the counter twice before placing it in the oven on the middle shelf. Bake for 15-20 minutes. (Check after 12 minutes and take it out when it starts to brown. It should be springy to the touch when done.) While it's baking, place a glass mixing bowl in the freezer to chill. This will be for whipping the cream.
12. Take it from the oven and immediately remove the cake from the pan by pulling up the edges baking paper and sliding it onto a cooling rack. Carefully peel the edges of the baking paper and cover the top with plastic wrap. Leave to cool for 10-15 minutes.

Whipped Cream and Assembly

1. Remove the bowl from the freezer and add 150 ml heavy cream, 15 g white caster sugar and ½ tsp vanilla essence.
2. Using an electric whisk, whip the cream until firm and stable. Transfer a few tablespoons to a piping bag for decorating and store in the fridge for later (optional). Mix the diced strawberries into the rest of the cream.
3. Take the roll cake, flip it over and peel off the baking paper, replacing it with a new larger sheet (this will help with rolling).
4. Flip it back over and peel off the plastic wrap. (It's okay if some peels off, this will be the inside of the cake.) Cut the edges at a slant for a neater finish and spread the cream over the surface. Spread it thinner at the edges to prevent the cream bursting out when you roll it.
5. Roll the cake up tightly using the baking paper to help you. Scrape off any excess cream that might burst out of the seams.
6. Fold in the ends of the baking paper and wrap the whole cake with plastic wrap. Place in the fridge for at least one hour to stabilize the cream.
7. After 1 hour, unwrap the roll cake and cut off each end. Optional: Decorate with extra whipped cream and strawberries or dust with powdered sugar or matcha before serving.
8. Cut into thick slices with a warm knife and enjoy!