Beat 4 eggs and ⅓ cup granulated sugar with an electric mixer on medium-high speed for 5-7 minutes until thick, pale yellow, and the mixture forms ribbons that hold their shape for 3 seconds on the surface before dissolving.
4 large eggs, 0.33 cup granulated sugar
Sift together ½ cup cake flour and 1-2 tablespoons matcha powder. Fold dry ingredients gently into the egg mixture in two additions using a spatula with cutting motions, turning the bowl and folding 10-15 times total until just combined, stopping when the last streak of flour disappears.
0.5 cup cake flour, 1.5 tablespoons matcha powder
Combine 2 tablespoons milk and 2 tablespoons vegetable oil in a small bowl, then drizzle around the edge of the batter and fold 5-6 times until incorporated without deflating the eggs.
2 tablespoons milk, 2 tablespoons vegetable oil
Pour batter into a parchment-lined 10x15-inch jelly roll pan, spreading evenly to the corners. Bake at 325°F (163°C) for 10-12 minutes until the surface springs back when lightly touched and edges just start to pull away from the pan.
Flip the hot cake onto a clean kitchen towel dusted with powdered sugar, peel off the parchment, and roll the cake up with the towel starting from a short end. Let cool completely rolled up for 30 minutes.
0.25 cup powdered sugar
Whip ½ cup chilled heavy cream with ¼ cup powdered sugar and ½ teaspoon vanilla extract at medium speed until soft peaks form.
0.5 cup heavy cream, 0.25 cup powdered sugar, 0.5 teaspoon vanilla extract
Unroll the cooled sponge, spread the whipped cream filling evenly, and re-roll without the towel. Chill or serve immediately.
0.5 cup heavy cream, 0.25 cup powdered sugar, 0.5 teaspoon vanilla extract
