INGREDIENTS

• Batter
• • 4 egg yolks
• • 2 tablespoons plus 1 teaspoon (30 g) granulated sugar
• • 1 teaspoon vanilla extract
• • ¼ teaspoon salt
• • 1 tablespoon instant coffee
• • 2 tablespoons milk
• • 3 tablespoons (about 45 g) vegetable or canola oil
• • ½ cup (60 g) cake flour
• • ½ teaspoon baking powder
• • 1 tablespoon Culinary Grade Matcha
• Soft Peaks Meringue
• • 4 egg whites, room temperature
• • ¼ teaspoon vinegar, optional or 1/2 teaspoon cream of tartar
• • 3 tablespoons (40 g) granulated sugar
• Cream Filling
• • ½ cup (120g) very cold heavy cream
• • 3 tablespoons confectioners’ sugar
• • 1 teaspoon Culinary Grade Matcha
• • 1 teaspoon vanilla extract

DIRECTIONS

• Batter
• 1. Line a 9 x 13-inch (23 x 33-cm) baking pan with parchment paper. Additional, line a separate baking sheet with parchment paper.
• 2. Preheat the oven to 350°F (180°C) with a rack in the center.
• 3. In the large bowl, whisk the egg yolks, sugar, vanilla extract, and salt until incorporated.
• 4. In a small bowl, combine the oil, flour, Matcha, and baking powder until incorporated.
• 5. Add the oil and flour mixture to the yolk mixture batter, and mix until fully combined. Set aside.
• Soft Peaks Meringue
• 1. Add the cream of tartar or vinegar into the mixing bowl. When the egg whites are foamy and white, add the confectioners’ sugar and beat until soft peaks form.
• 2. Using a whisk, gently mix one-third of the meringue in the batter, until incorporated. Repeat with another third of the meringue.
• 3. Using a flexible spatula, gently fold the final portion of the meringue into the batter until fully incorporated. The resulting batter should be creamy and homogeneous, like a thick and smooth eggnog milkshake, with no white streaks of meringue remaining.
• 4. Pour the batter into the prepared pan. Tap the pan against the counter a few times. Smooth and even out the cake with a pastry scraper.
• 5. Bake for about 20 to 25 minutes, until the cake rises and the top is golden. You don’t want to overbake this sponge cake.
• 6. Clean and dry your stand mixer bowl and whisk attachment. Line a large baking sheet with parchment paper. Remove the cake from the oven. Flip it out onto the baking sheet. Peel off the parchment paper used in the oven.
• 7. Use the new parchment paper and immediately roll the shorter end of the cake into a 9-inch (23-cm) long jelly roll. During this first roll, you want your cake to be hot to warm. Cover and set aside to cool.
• Cream Filling
• 1. In a stand mixer fitted with a whisk attachment, whip all the ingredients on medium-high speed until stiff peaks form, about 5 minutes.
• 2. Once cooled, unroll the cake. Spread the cream evenly over it, tapering at the ends with less cream and leaving a 1/2-inch (1.3-cm) border on all sides. Re-roll into a jelly roll (without the parchment paper), encasing the cream in the center.
• 3. Remove any extra cream that piles up toward the end. With the seam side down, wrap the cake in parchment paper, and tie or tape the ends of the parchment paper.
• Swiss Roll
• 1. Refrigerate for at least 4 hours. Slice off the ends of the cake. Cut into 1-inch (2.5-cm) thick slices and serve.