• 5 eggs, separated
• 1/4 tsp cream of tartar 
• 100g caster sugar (divided)
• 90g cake flour
• 10g KIYOMIDORI Premium Everyday Matcha 
• 50ml full cream milk
• 50ml extra virgin avocado oil (or vegetable oil of choice)
• 1 tsp vanilla extract

• 250ml thickened cream 
• 100g mascarpone (or cream cheese)
• 50g icing sugar
• 1 tsp vanilla extract 
• 1/2 cup homemade or store-bought raspberry jam 
• Fresh raspberries, to serve

1. Preheat the oven to 170°C fan forced (340°F). Line a 39cm x 27cm (15” x 10”) baking tray with baking paper.

2. Using an electric mixer fitted with the whisk attachment, whisk the egg whites and cream of tartar until foamy, then slowly add 50g of the caster sugar and mix until stiff peaks form.

3. Whisk the egg yolks and remaining caster sugar in a large bowl until pale and creamy. Add in the milk, oil and vanilla, whisk until combined. Sift the flour and matcha powder over the mixture and whisk until smooth. Gently fold in half of the egg white mixture using a silicone spatula, then fold in the remainder until combined.

4. Spread the batter evenly over the baking tray using an offset spatula and bake for 12-15 minutes or until the top is lightly browned and the top of the cake springs back when touched.

5. Flip the sponge out onto a wire rack, gently peel off the baking paper and place a fresh sheet of baking paper and flip over again (the bottom of the sponge will be the exterior of the roll). While the cake is still warm, roll it up from the short end with the baking paper. Allow to cool completely in this roll shape, approximately 30 minutes. 

6. For the cream filling, place the mascarpone, icing sugar, and vanilla extract in the bowl of a stand mixer fitted with a paddle attachment and mix for 2-3 minutes until combined. Change over to the whisk attachment, add in the thickened cream and whisk until medium stiff peaks form. 

7. To assemble, gently unroll the sponge and evenly spread over the raspberry jam, leaving a few centimetres at the end of the cake uncovered. Spread three quarters of the cream filling over the top of the jam and gently roll up the sponge from the filled side, being careful not to squeeze out the filling. Wrap in plastic wrap and refrigerate for a couple of hours to allow the cream to set. 

8. To serve, use a serrated knife to cut into 1” slices and pipe remaining cream on top. If you have leftovers, refrigerate in an airtight container for up to 3 days.