Matcha Strawberry Cake Roll

This light, fluffy sponge cake roll is perfect for every occasion!

Cake Roll Ingredients:

• 4 large eggs 
• 3/4 cup cake flour 
• 1/2 tsp baking powder 
• 2 tbsp culinary matcha
• 1/2 cup sugar (separated)
• 2 tbsp whole milk 
• Powdered sugar (optional)

Strawberry Cream Filling Ingredients:

• 3/4 cup heavy whipping cream 
• 1 1/2 tbsp sugar 
• Sliced strawberries 

Create:

1. Preheat the oven to 375ºF and line a 15" x 10" jelly roll pan with parchment paper. 
2. Separate the egg yolks and whites into two bowls. Store the egg whites in the fridge and the egg yolks at room temperature. 
3. Combine and sift the cake flour, baking powder, and culinary matcha until well mixed in a bowl. 
4. In a large bowl, add the egg yolks and mix. 
5. Add half of the sugar (1/4 cup) and whisk until the egg mixture becomes double in volume. 
6. Add the cold egg whites into a separate large bowl and beat with an electric mixer until foamy. 
7. Gradually add the remaining sugar and beat until stiff peaks form and egg whites are glossy. 
8. Gently whisk in 1/3 of the egg whites to the egg yolk mixture until incorporated in the batter. 
9. Add the mixture back into the egg whites. Gently fold in egg whites with a silicone spatula. 
10. Add the dry ingredients by folding in gently until incorporated. Be careful not to over-mix! This will cause the cake to be dense instead of being light and fluffy. 
11. Microwave the milk until warm and add until incorporated. 
12. Pour the batter into the pan and spread evenly. 
13. Remove any air bubbles by tapping the pan a few times. Bake for 10-12 minutes or until an inserted toothpick comes out clean. 
14. Remove the pan from the oven and place a sheet of parchment paper and a baking sheet on top. 
15. Wearing oven mitts, carefully flip over the baking sheet to reveal the cake. 
16. Gently remove the parchment paper and place a new sheet of parchment paper and baking sheet on top. 
17. Hold both baking sheets and flip the cake so that the brown side is facing up and then remove the parchment paper. 
18. Remove the baking sheet. Diagonally slice off one side of the cake on a cutting board. 
19. While the cake is still warm, use your hands to slowly roll the cake on the parchment paper. Once rolled, transfer to a wire rack. 
20. Cover with a kitchen towel and let it cool completely. 
21. When the cake is cool, combine the heavy cream and sugar in a large bowl. 
22. Beat until firm and spreadable. 
23. Add in the sliced strawberries and mix. 
24. Transfer the roll to a flat surface and unroll the cake but still keep the parchment paper. 
25. Using an offset spatula, spread the strawberry cream mixture evenly over the cake. 
26. Carefully but tightly re-roll the cake and secure it by twisting the parchment paper at both ends (like a candy wrapper). 
27. Chill for at least 2 hours in the fridge to firm up the cream. 
28. Unwrap the parchment paper and slice about 1/2 inch of the cake on both ends to reveal the swirl. Sift powdered sugar on top. Slice and serve!

Recipe adapted from Just One Cookbook