MATCHA SWISS ROLL (Made By Anna Olson)

Instructions

1. Preheat the oven to 350F (180C) and line the bottom of an ungreased 10 x 15-inch (30 x 45
   cm) baking tray (jelly roll pan) with parchment paper.
2. Heat the milk and matcha tea in a small saucepan over low heat for 5 minutes and set aside (it
   can be warm when used).
3. Whip the egg whites using electric beaters on high speed until frothy and then slowly pour in ¼ cup (25 g) of the sugar and continue to whip until the whites hold a stiff peak when the beaters are lifted. Set these aside (if using a stand mixer, transfer the whites to another bowl but there is no need to wash the mixer bowl).
4. Whip the egg yolks with the remaining ¼ cup (50 g) of sugar on high speed until they turn buttery yellow and thicken and hold a ribbon when the beaters are lifted. Whisk in the warm milk by hand. Sift the flour and cornstarch over the eggs and whisk in by hand.
5. Fold in a third of the
   whipped whites until almost incorporated and then add the remaining whites, folding gently but
   quickly until no streaks of the whites are visible.
6. Scrape the batter into the prepared pan and take time to spread the batter to make it as level as
   possible.
7. Bake the cake for 12 to 14 minutes, until the cake springs back when gently pressed.
8. Cool the cake on a rack for 5 minutes.
9. Run a palette knife around the inside edge of the pan to loosen the cake. Dust the surface of the cake with icing sugar and place a clean tea towel over top.
10. Place a cutting board or second
    baking tray on top of the towel and invert everything together. Remove the jelly roll pan (now on top) and peel away the parchment paper.
11. Dust the cake with icing sugar and using the tea towel to help, roll up the cake from a short side, rolling the towel in with it. Set the cake back on the rack to cool completely before filling.
12. For the raspberry cream, whisk ¼ cup of the whipping cream with the cornstarch in a small saucepan over medium heat, whisking constantly until it thickens and just starts to bubble, under 2 minutes.
13. Transfer the thickened cream to a dish to cool for 5 minutes, but it can still be warm before using.
14. Whip the remaining 1 cup (250 g) of cream at high speed and when it begins to thicken, add the thickened cream to this while whipping. Continue to whip until the cream holds a soft peak and whip in the icing sugar, raspberry powder, and vanilla.
15. To assemble the cake, unroll the now-cooled cake (it will curl up at the end that was in the center of the spiral. Spread the raspberry cream over the cake, leaving about an inch (2.5 cm) uncovered at the flatter short side. Starting at the more curled short side, roll the Swiss roll back up and rest it on a plate of the platter so the seam is on the bottom. Wrap the Swiss roll and chill it until ready to serve. Dust the top with icing sugar and trim away the ends before serving.