You're Welcome: Matcha Swiss Roll

Here's the first recipe for you that will have you clamoring for more. It's possibly my favorite baked good of all time (with the exception of eclairs, but I haven't attempted those yet.. it's an ambition endeavor). This is not an exaggeration. It's light and airy, refreshing, and not bad for you at all, and very impressive-looking. Serve it to guests and their jaws will drop in awe. The best part is, it's ridiculously easy. Takes about half an hour including bake time, though it does have to chill for at least half an hour after assembly.

So what is this heavenly creation, you ask?

Matcha. Swiss. Roll.

That's right, folks. The tea of the gods in delectable cake form, with cream and even fruit filling, if you so choose. Actually, you could use anything your heart desires for filling. Coarse red bean paste, black sesame seeds, lotus paste, stiff chocolate ganache... The variations are nigh endless.

I've also included a gluten-free option here, in case you're into that. You're welcome. (Unfortunately, there is no vegan variation because the cake is meringue-based. But I promise there'll be vegan recipes to come.)

Here's what you'll need to get started:

-4 large eggs
-very small amount of vinegar or cream of tartar
-1/4 cup (60 mL) neutral-flavored oil (I use rapeseed oil because it's what we have in the house, and it's cheap)
-1/4 cup (60 mL) milk, give or take
-almond and vanilla extracts, to taste
-3-6 Tbsp. (40-70g) white sugar (I use 4 Tbsp,and that makes it discernibly sweet but not very; I totally get it if you want it sweeter)
-cake flour OR equal volumes of rice flour and potato starch
-1 Tbsp  MATCHA!!!!!!
-1/2 C (120 mL) heavy cream
-strawberries or whatever

First thing's first: preheat the oven to 355F (180C).

Separate the eggs into two large bowls.

This cute thing happened to me when I separated my eggs...

Add the oil, sugar, and milk+flavors to the egg yolks, and whisk it well. You don't want too much liquid in this cake or the meringue won't incorporate properly and you'll get this gummy layer on the cake, so here's the best way to measure milk and flavor: simply add the flavor to the measuring cup first, and then add the milk so it reaches the 1/4 C line.

To measure the flour and matcha properly, grab your 1/2 C measure (or kitchen scale, as the case may be). Put the matcha in the measuring vessel, and then add the flour til it reaches 1/2 C (or until the combined flour and matcha reach 45g).

THIS NEXT STEP IS ESSENTIAL! DO NOT SKIP IT OR YOU WILL GET A LUMPY CAKE AND BE SAD!

Sift the flour and matcha at least once. This not only makes it so that you don't get lumps, but it also contributes to the final light fluffiness of the cake. Whisk the dry ingredients into the yolk mixture. 

You can set this batter aside for now.

Get out your electric mixer. Add a few drops of vinegar/a pinch of cream of tartar to the egg whites. BEAT THEM TO HECK. It takes a lot to overmix meringue, so don't be scared of that. When the egg whites are glossy-looking and the peaks are stiff, they're done.
 
Add a third of the meringue to the yolk mixture and fold it in gently with a spatula. And the second and third thirds in the same manner.

Line a large, flat baking sheet with parchment or wax paper. Pour/scoop in the batter in. Spread it evenly. Let it sit for a few minutes, then tap it gently on the counter a few times to that the big air bubbles come to the surface and pop. I happen to really like this step because I'm insane. (But no really. Check back later for more on that.)

The final batter is actually greener in real life, but the color didn't transfer when I compressed the photos, it seems.

OK! Bake it for 15 minutes or less, depending on what your oven is like. Just until the edges are barely brown.

When it's done, lift it gently by the paper and set it on a cooling rack.

Get a fresh sheet of parchment paper. When the cake is cool, turn it onto the fresh paper, and carefully peel off the baking paper.

Whip up the cream until dry, but be careful not to beat it too long or it'll turn to butter...

Spread the cream evenly on the cake, except for a centimetre or so on one end. Add your chosen filling on the opposite end. Turn it so the filling is facing toward you, and roll it gently but firmly away from you

Once it's rolled up, wrap it in the paper and stick it in the fridge for at least half an hour. That helps everything set together, and also makes it way easier to slice.

Once you can't stand it anymore, take this grace incarnate out of the fridge and slice it. Serve with a warm beverage and weep with delight.