Ingredients
1/2 cup cake flour1 tablespoon matcha (green tea powder)3 large eggs, separated, room temperature5 tablespoons sugar, divided1/4 cup whole milk1 tablespoon avocado or canola oil1/2 teaspoon vanilla extractConfectioners’ sugarFILLING:3/4 cup fresh raspberries2 tablespoons sugar, divided2/3 cup heavy whipping cream
Preparation
Preheat oven to 350°. Line bottom of a greased 15x10x1-in. cake pan with parchment. Sift cake flour and matcha powder together twice.
In another large bowl, beat egg yolks and 1 tablespoon sugar until slightly thickened. Beat on high speed until thick and lemon-colored. Beat in milk, oil and vanilla. Fold in flour mixture.
Place egg whites in a small bowl. With clean beaters, beat on medium until soft peaks form. Gradually add remaining 4 tablespoons sugar, 1 tablespoon at a time, beating on high after each addition until sugar is dissolved. Continue beating until soft glossy peaks form. Fold a fourth of the whites into batter, then fold in remaining whites. Transfer to prepared pan, spreading evenly.
Bake until top springs back when lightly touched, 10-12 minutes. Cool 5 minutes. Invert onto a tea towel dusted with confectioners’ sugar. Gently peel off paper. Roll up cake in the towel jelly-roll style, starting with a short side. Cool completely on a wire rack.
For filling, in a small bowl, mash raspberries with 1 tablespoon sugar. Press through a fine-mesh strainer into another bowl; discard seeds. In a large bowl, beat cream until it begins to thicken. Add remaining 1 tablespoon sugar; beat until stiff peaks form. Gently fold in 2 tablespoons raspberry puree.
Unroll cake; spread filling over cake to within 1/2 in. of edges. Roll up again, without towel; trim ends. Place on a platter, seam side down. Refrigerate, covered, at least 30 minutes before serving. Serve with remaining raspberry puree. If desired, garnish with additional whipped cream and raspberries.
