Original From adapted from Mybutteryfingers.blogspot.com ‘wa sweet recipe’ by Fukuda Junko 

Ingredients

Makes 1 cake roll baked in a 29cm x 29 cm pan
Cake

• 4 eggs, separated
• 70g sugar
• 30ml vegetable oil
• 60ml water
• 80g flour
• 10g matcha powder

Cream Filling

• 1tbsp matcha powder
• 2tbsp sugar
• 1tbsp hot water
• 150ml whipping cream

Optional: 100g red bean paste, matcha powder and icing sugar for decoration

Instructions

1. Preheat oven to 190C, sift together matcha powder and flour, line baking pan with parchment paper.
2. Prepare the cake: Whisk the egg yolks and 30g of the sugar together, add in the oil, combine, then water and finally the flour/matcha mixture. Lightly whisk until well combined.
3. Whip the egg whites with half the remaining sugar until frothy, add the remaining sugar and whip until soft peaks form.
4. Using a whisk, mix in 1/3 of the beaten egg whites with the flour mixture. Mix in the remaining egg whites with a light hand to prevent losing air bubbles. Switch to a spatula and fold the mixture until no streaks of white remain.
5. Spread the cake mixture onto the pan and even off the top. Bake at 190C for 12-15 minutes
6. Let the cake layer cool down slightly and cover with cling film or a moist tea towel, let rest until completely cool.
7. Prepare the cream filling: combine the matcha powder, sugar and hot water to form a smooth paste. Let cool.
8. Whip the whipping cream with the matcha paste mixture until it reaches a spreadable consistency.
9. Gently peel off the parchment paper from the cake and lay it on a sheet of cling film slightly larger than the cake itself. If using red bean paste, spread it over evenly onto the cake. Spread the cream filling evenly on, you might not need all of it (eat it – yum yum), leaving a slight border on one edge. Roll the cake up tightly, wrap the cling film around it and chill in the freezer for at least an hour.
10. Sift on icing sugar and matcha powder for decoration if desired.