Matcha Vertical Roll Cake with Black Sesame Whipped Cream

Preheat oven to 350ºF. Line a 12 x 17 inch baking pan with parchment paper.

Sift flour, matcha powder and baking powder.

Use an electric hand mixer to beat egg whites and 1/4 cup sugar until stiff peaks form.

In another bowl, beat egg yolks until color is lightened. Add remaining sugar and continue beating until mixture becomes thick and pale. Add milk and beat to combine. Fold in flour mixture until combined.

Into the green tea batter, gently fold 1/3 of the egg whites until incorporated. Then fold in remaining egg whites until no whites remain.

Pour the batter into the prepared pan. Spread batter evenly. Bake for 10–12 minutes, or until springy to touch.

When the pan is cool enough to handle (but cake is still warm), invert cake on a clean dish towel on your working surface. Remove the top parchment paper carefully. Then roll the cake while still warm, starting from the shorter edge. Let it cool (wrapped) completely.

To prepare the whipped cream, beat cream until soft peaks form, then add powdered sugar and black sesame powder. Continue beating until firm peaks form.

When the cake is completely cool, unroll the cake, and cut it vertically into 3 strips, each about 3 inches wide. Spread whipped cream on top of each strip. Re-roll the cake starting with the first strip until the end of it. Continue rolling by place the cake roll on top of the edge of another strip. Repeat with the last strip.

Place the whole cake on a serving plate. Frost generously with remaining whipped cream. Chill until ready to serve.