Step 1

Preheat the oven to 375°F (190°C) with a rack in the center position. Lightly grease a half sheet pan (roughly 18-inch long x 13-inch wide) with baking spray, line with parchment paper, then lightly grease the paper with baking spray. Set aside.

Step 2

Sift together the cake flour, matcha, and salt. Set aside.

Step 3

Place the egg whites in the bowl of a stand mixer, fitted with a whisk attachment. Whisk over high speed until light and foamy. Slowly sprinkle in ½ cup (100 grams) granulated sugar and continue whisking over medium-high speed until the egg whites have reached medium peaks. Note: If the whisk attachment is lifted up, the tip of the peak should tip over but still hold. Carefully transfer to a large, clean mixing bowl and set aside until ready to use.

Step 4

Wipe the stand mixer bowl clean (don’t worry if there is still some residue) and combine the egg yolks, the remaining ½ cup (100 grams) granulated sugar, and vanilla extract. Using the whisk attachment, beat over high speed until ribbony and pale yellow, about 3 minutes. Add about a third of the egg whites to the beaten yolk mixture, and gently combine together using the whisk attachment. Repeat with two more additions of the beaten egg whites, gently folding them in with a large spatula. Be careful not to deflate the egg whites by over mixing.

Step 5

Sprinkle roughly a quarter of the cake flour onto the sponge batter, and fold in gently with a spatula. Repeat until all of the flour has been incorporated and the mixture is smooth and fluffy. Scrape the bottom of the bowl to ensure all of the ingredients have been incorporated evenly. Transfer the batter onto the prepared sheet pan and spread into an even layer using an offset spatula. The batter should fill the entire pan.

Step 6

Bake for 10 to 12 minutes, or until light golden in color. As the cake is baking, lay a clean kitchen linen (the long edge of the linen facing you) on your countertop and using a fine-meshed sieve, dust with confectioner’s sugar.

Step 7

As soon as the cake is removed from the oven, loosen the edges of the cake from the pan with a knife if necessary. Carefully and quickly invert the sheet pan (long edge of the pan facing you) in one quick motion and cake onto the sugar-dusted linen. Very carefully peel off the parchment paper. Dust the cake with another thin layer of powdered sugar. While the cake is still warm, roll the cake and linen, narrow end to narrow end, into a tight spiral. The linen should be rolled with the cake, so that the cake does not touch itself as it is rolled. Cool on a wire rack, in the linen, until the cake is room temperature.

Step 8

Unroll the cake so that it lays completely flat. Using an offset spatula, spread the Bonne Maman Raspberry Preserves into a very thin layer onto the cake.

Step 9

In the bowl of a stand mixer, fitted with a whisk attachment, combine the heavy cream, powdered sugar, and vanilla extract. Beat over low speed, starting at slow speed and increasing to medium high, until thick and medium peaks form. The whipped cream should be on the slightly thicker side, as it will hold better in the final cake. In a small bowl, lightly mash the raspberries with a fork (chunks should be visible). Gently fold the mashed raspberries into the whipped cream mixture.

Step 10

Spread the raspberry cream into an even, thin layer on the cake, leaving about a ¾-inch border on all sides. Carefully re-roll the cake (without the linen), narrow end to narrow end, into a spiral. Gently place the cake seam-side down on a long serving platter (or small sheet pan) and cover tightly with plastic wrap, and refrigerate for at least one to two hours (or until just before assembly and serving). This will help set the cream and filling, and ensure it slices more cleanly.

Step 11

Cover lightly with plastic wrap and refrigerate until ready to serve. Just before serving, dust the cake generously with confectioner’s sugar and garnish with additional raspberries as desired. Serve immediately.