Step 1

Gather all the ingredients. Preheat the oven to 375ºF (190ºC). For a convection oven, reduce cooking temperature by 25ºF (15ºC). Line a 15” x 10” (38 cm x 25 cm) jelly roll pan with parchment paper.

Step 2

Separate the egg yolks and whites into two bowls. Keep the egg whites in the refrigerator, and the egg yolk at room temperature.

Step 3

Using a fine mesh sieve, sift the cake flour, baking powder, and matcha powder over a sheet of parchment paper.

Step 4

Transfer the dry ingredients into the bowl, set the sieve over the parchment paper and sift 2 more times (total 3 times).

Step 5

In a large bowl, add the egg yolks and break them.

Step 6

Add half of the sugar (¼ cup, 50 g) and whisk until the egg mixture becomes double in volume. When you lift the whisk into the air with some of the mixture on it, the mixture should fall back into the bowl in ribbons, which slowly disappear back into the mixture

Step 7

Add the cold egg whites into a large bowl. With an electric hand mixer (or stand mixer), beat the egg whites until foamy.

Step 8

Gradually add the remaining sugar (¼ cup, 50 g) over three separate times and beat until stiff peaks form and egg whites are glossy.

Step 9

Gently whisk in ⅓ of the egg whites to the egg yolk mixture until incorporated in the batter.

Step 10

Then add the mixture back into the egg whites. Gently fold in egg whites with a silicone spatula. Tip: Rotate the bowl counterclockwise while you scoop up and fold in the mixture clockwise.

Step 11

Add the dry ingredients.  Using the silicone spatula, fold in gently until just incorporated. Tip: Adding dry ingredients last prevents from mixing too much (over-mixing the batter will result in dense, not fluffy sponge cake).

Step 12

Add the warm milk and fold in until incorporated.

Step 13

Pour the batter into the prepared pan. Spread the batter evenly with silicone pastry scraper.

Step 14

Tap the jelly roll pan a few times on your working surface to remove the air bubble inside the batter. Bake for 10-12 minutes, or until an inserted toothpick comes out clean and top of cake springs back when touched. Make sure not to over bake or the cake will be too dry and break when you roll.

Step 15

Remove the pan from the oven and drop the pan on your working space once to prevent the cake from shrinkage.

Step 16

While the pan is still hot, place a sheet of parchment paper and a baking sheet (or a cutting board) on top.

Step 17

Wearing the oven mitts, flip the baking sheets together (with the cake sandwiched in between). Using a knife or spatula, lift the jelly roll pan to reveal the cake.

Step 18

Gently remove the parchment paper attached to the cake. This side will be the exterior of the Swiss roll, so be gentle!

Step 19

Place another “protective” sheet of parchment paper and baking sheet on top.

Step 20

Hold both baking sheets and flip the cake over so that brown side is facing up. Remove the parchment paper.

Step 21

Remove the baking sheet and place the cake on the working surface. Diagonally slice off ¼ inch (1 cm) one side of the cake (shorter end). This will help stabilize the Swiss roll when rolled up.

Step 22

While the cake is still warm, use your hands to slowly roll the cake on the parchment paper. Once the cake is rolled up, transfer to a wire rack.

Step 23

Cover with kitchen towel and let it cool completely (until it reaches room temperature, about 30 minutes).

Step 24

When the cake is completely cool, combine the heavy cream, sugar, and matcha powder in a large bowl.

Step 25

Beat until firm and spreadable, so it won’t ooze out of the cake when you’re rolling it up.

Step 26

Transfer the swiss roll to a flat surface and unroll the cake. It’s okay if the ends curl up a bit.

Step 27

Using an offset spatula, spread the matcha cream mixture evenly over the cake, leaving a ½-inch border on all sides. A little tip: Spread slightly less amount of filling toward the last ⅓ of cake as the cream will pile up toward the end when rolling up.

Step 28

Carefully but tightly re-roll the cake. The seam side should be on the bottom. Once you roll up the cake, secure the roll by twisting the parchment paper at both ends (like a candy wrapper). Refrigerate for at least 2 hours to firm up the cream.

Step 29

Remove and unwrap the Swiss roll. Slice off about ½ inch of the cake on both ends (to show off beautiful swirls). Transfer it to your serving dish. Slice and serve.

Step 30

If you have leftovers, just re-wrap the swiss roll in a plastic wrap and store in the refrigerator for up to 3 days.