Ingredients

• 4 Egg Yolks
• 190g Caster Sugar
• 1g Salt
• ½ teaspoon Vanilla extract
• 60ml Milk
• 60ml Vegetable Oil
• Green Food Colouring as needed
• 60g Plain Flour
• 2g Baking Powder
• 2 teaspoons Matcha Powder
• 4 Egg Whites
• 1 tablespoon Icing Sugar
• 300ml Whipping Cream
• 100g Raspberries

Tools

• Spatula
• Oven
• Parchment paper
• Whisk
• Kenwood Chef
• Swiss roll tin - large
• Bowl - large
• Kenwood bowl - kenwood chef
• Work surface
• Piping bag

Method

1. Grease and line a clean swiss roll tin with parchment paper
2. Add egg yolk, caster sugar, salt and vanilla extract to a clean bowl
3. Whisk until pale and light
4. Add milk, vegetable oil and green food coloring to the bowl
5. Whisk until combined
6. Add plain flour, baking powder and matcha powder to the bowl
7. Whisk until combined then set aside
8. Attach Whisk
9. Add egg white to the Kenwood Bowl
10. Whisk with splashguard fitted until foamy - 1 min 30 sec, Speed Max
11. Add caster sugar to the Kenwood Bowl gradually while machine is running
12. Mix with splashguard fitted until stiff peaks form - 5 min, Speed Max
13. Transfer meringue to batter
14. Fold until combined
15. Pour batter into swiss roll tin
16. Spread evenly
17. Bake - 15 min, 180°C
18. Line a clean work surface with parchment paper
19. Dust with icing sugar
20. Remove the cake from the oven
21. Place cake on parchment paper
22. Roll into a log
23. Let cool completely
24. Clean Kenwood Bowl
25. Attach Whisk
26. Add whipping cream and caster sugar to the Kenwood Bowl
27. Mix with splashguard fitted until thickened - 2 min, Speed Max
28. Transfer some of the cream to piping bag then set aside
29. Carefully unroll the cooled sponge
30. Spread the rest of the filling evenly onto the sponge
31. Roll into a log
32. Chill in fridge - 15 min
33. Retrieve the chilled sponge from the fridge
34. Trim the edges
35. Pipe cream onto sponge
36. Top with raspberries
37. Serve

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