• 4 eggs
• 2 tablespoons of vegetable oil
• 4.2 oz / 120 g caster sugar
• 3.5 oz / 100 g plain flour
• ¼ teaspoon of baking powder
• 1 teaspoon of matcha
• Whipped cream
• Whipped cream stabilizer
• A handful of almond flakes
• A teaspoon of
For the cake: Preheat the oven to 355° F / 180° C. Whisk egg whites with 2.8 oz / 80 g of caster sugar and egg yolks with 1.4 oz / 40 g of caster sugar and a bit of vegetable oil. Mix them all together. Start adding flour, baking powder, and matcha spoon by spoon while stirring. Spread butter on a baking paper and sprinkle it with a light layer of flour. Spread the mixture evenly on the baking paper and bake for 10–15 minutes. Take a dishtowel and spread it on a kneading board and sprinkle it with sugar. When the sponge is done baking, take it out of the oven and turn it out on top of the sugared dish towel while it’s still warm. Peel off the baking paper and roll the sponge along with the towel into a roll.
For the cream: Whisk the whipped cream. Put the matcha into a small cup of water, stir, and mix it together with mascarpone. Add this mixture to the whipped cream and sprinkle with almond flakes. Add whipped cream stabilizer. When the sponge cools down, unroll it, remove the dish towel, fill the sponge with the cream, and roll back again.
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