step 1
To make the egg yolk batter, in a measuring cup, whisk yolks of the Eggs (4), Vegetable Oil (2 1/2 Tbsp), Vanilla Extract (1 tsp), and Milk (2 1/2 Tbsp) till thick and volumized. Next, fold in All-Purpose Flour (1/3 cup) and Corn Starch (1 Tbsp). Set aside
step 2
To make the matcha paste, stir in Matcha Powder (1/2 Tbsp) and Water (2 Tbsp) until smooth. I like to add some Green Food Coloring (to taste) to enhance the color but it's optional. Set aside.
step 3
To make the merginue, in another clean bowl, whisk egg whites and Distilled White Vinegar (1 tsp) on high speed until frothy. Then gradually add in Caster Sugar (1/2 cup) while whisking until stiff peaks.
step 4
Once it reaches stiff peaks, whisk in a dollop of meringue into the egg yolk batter. Then slowly fold in both mixture until they are well combined.
step 5
Portion out 160 grams of the batter into another clean bowl, then stir in the matcha paste we made earlier on. Once it is well combined, transfer to a piping bag and set aside.
step 6
At this point of time, preheat your oven to 340 degrees F (170 degrees C).
step 7
Transfer your white batter into a 9.5-inch square pan that has been greased and lined with parchment paper. Then pipe your matcha batter accordingly.
step 8
Drop the pan a few times to even it and use the back of a spoon and make vertical lines across the batter. Then flip it 90 degrees and make another set of vertical lines across the batter again.
step 9
Bake it in the oven for 14 to 15 minutes.
step 10
Let it cool in the pan for a few minutes, then flip it over on a clean parchment paper. Let it cool with the pan for a few minutes before making a few insertion onto the cake and roll it up. Let it cool completely while you whip your cream cheese frosting.
step 11
To make the cream cheese frosting, whip Philadelphia Original Soft Cheese (1/4 cup) and Salted Butter (2 Tbsp) until combined. Then stir in Powdered Confectioners Sugar (3/4 cup) and Corn Starch (1 tsp).
step 12
Once it has been well combined. Drizzle in Whipping Cream (1/2 cup) and whip it up till the mixture is fluffy. Whisk the Gelatin Powder (1/2 tsp) and Water (2 Tbsp) and microwave for 20 seconds, and put it in the fridge to let it set before using it.
step 13
Once your cream has been chilled for a few hours, gently unroll your cake and spread across it. Roll it up and use the parchment paper to tighten the roll. Put it in the fridge to set overnight. Cut the roll accordingly and serve chilled.
