1.   Preheat oven to 150C / 300F and place parchment on a 17 cm X 42 cm (11″ X 17″) baking sheet

Step 1 – Yolk mixture

2.   Into 2 bowls (one should be your stand mixer bowl) carefully separate the eggs, putting egg whites into stand mixer bowl. Set aside

3.   To your egg yolks bowl add the oil, cream/water mixture, salt and vanilla extract. Mix well with fork, DO NOT whisk, as it will add too much air to the mixture

4.   Add half of the almond flour, stir with fork until lumps are gone then add the second half of the almond flour, the baking powder and matcha powder and mix with fork until all lumps are gone and you have a smooth, creamy mixture. Set aside

Step 2 – Whites mixture

5.   To your bowl with the egg whites add 5 ml (1 tsp) of white vinegar. Whisk at high speed until frothy and large soft peaks have formed

6.   Start adding sweetener about 15 ml (1 tbsp) at a time, whisking well between additions of sweetener until you have incorporated all the sweetener

7.   Keep whisking until glossy SOFT peaks form – DO NOT OVERBEAT!

Step 3 - Combine yolk mixture with egg whites

8.   Add about 1 cup of egg whites to your yolk mixture and whisk in vigorously. This makes the egg yolk mixture much easier to fold into the whites without deflating

9.   Take about half of the remaining egg whites and add to yolk mixture, with a large spatula gently folding together. Repeat with the rest of the egg whites. Try not to deflate the whites

10.   Pour the mixture onto your parchment-lined baking sheet and, with the spatula, evenly distribute and make sure the cake mix has been spread into corners. Gently drop the pan (a few cm/inches) a few times to get the air bubbles out

11.   Place in middle rack position in oven. Bake for 20-30 minutes (depends how evenly heated and how hot your oven gets). After 20 minutes, test by gently pressing the center of the sponge cake. It should bounce back without being too soft. You may need to bake for a few more minutes as noted above. At this point keep a close watch on the sponge cake as you must not over-bake. If over-baked the cake will not be springy and will be difficult to roll, and will crack if too firm

12.   When done, take out of oven

13.   Place a fresh sheet of parchment or a tea towel on the cooling rack. Lightly sprinkle confectionery sweeter on top of the parchment or tea towel. Holding the parchment or tea towel with the cooling rack, flip on top of the baking pan. Take hold of the cooling rack and pan to flip. Lift and remove the pan. With a gentle continuous motion, beginning at one end, peel back the layer of parchment paper

14.   Carefully holding one end of the parchment or tea towel, roll the sheet of cake into a cylinder. Wrap in the remaining parchment or towel and set aside to cool to room temperature

Step 4 Matcha roll filling

15.   While cake roll is cooling make the matcha filling. To a small bowl add the cold water and the matcha powder. Whisk very well until completely lump free and smooth

16.   Pour the heavy whipping cream into the cleaned stand mixer bowl. Whip to light peak stage. Pour in the matcha tea mixture and whisk just to combine. Do not over whisk. Cover the bowl and refrigerate until needed

Step 5 – Frost and roll

17.   Unroll the cake roll. Internal cracks may be present but do not worry as they will not show. Transfer the matcha cream into the center of the unrolled sheet cake. Using an offset spatula, spread an even layer of the prepared match cream frosting over the entire surface except for the last inch or 2.5 cm of one end of the cake

18.   Use your parchment paper or tea towel to start re-rolling at the frosted end. Use your fingers to help guide and tuck the cake as you roll, relatively tightly, to the other end, in the same way you would roll sushi

19.   Dust the surface with confectionery powdered sweetener. Transfer to a serving plater. Cover entire roll and plate with cling wrap. Refrigerate for about 2 hours or overnight

20.   When you are ready to serve, cut into 2 cm or 3/4 inch pieces. Cut only the number of pieces you intend to serve, and re-wrap and refrigerate the remainder. By keeping covered, the Matcha roll cake will stay moist and fresh for several days in the fridge. Enjoy!