Matcha Roll Cake with Strawberries and Cream

• 6 eggs, room temperature
• 100g and 50g (150g) CSR Caster Sugar
• ½ teaspoon cream of tartar
• 60ml milk
• 60ml canola oil
• 1 teaspoon vanilla extract
• 80g White Wings Plain Flour
• 20g White Wings Cornflour
• 2 tbsp matcha powder
• 1/4 tsp baking powder

Filling

• 500ml thickened cream
• 60g CSR Soft Icing Mixture
• 1 tsp vanilla paste
• 250g fresh strawberries, diced
• Extra sliced strawberries, for decoration

1. Preheat oven to 170°C fan-forced. Grease and line 38 x 25cm baking tray.
2. Separate the egg whites and egg yolks into two large mixing bowls, being
   careful not to break the yolk.
3. Add the cream of tartar to the bowl with the egg whites, using electric beaters,
   beat on medium-high speed until medium-stiff peaks form. Slowly add the
   100g of sugar, a tablespoon at a time. Continue beating until thick and glossy.
4. Add the remaining 50g sugar to the bowl with the egg yolks along with the
   milk, oil and vanilla. Beat until smooth. Sift in the flour, baking powder and
   matcha powder, mix to combine.
5. Add some of the whipped egg whites to the egg yolk mixture, fold to
   combine. Slowly fold in the egg whites until incorporated, being careful not to
   deflate the mixture.
6. Pour the batter into the prepared tray, using a spatula to smooth the top if
   required. Gently tap the tray to remove any air bubbles. Bake for 8-10 minutes
   or until just set.
7. Let the cake cool slightly before using a knife to release the edge of the cake.
   Place a wire rack on top the tray then invert the tray to release the cake. Slowly
   peel off the baking paper. Dust with icing mixture,
8. Place a piece of baking paper on top of the dusted cake then flip the cake,
   ensuring the brown side is facing up. Gently roll up and set aside to cool
   slightly.
9. To make the whipped cream: add the thickened cream, the icing mixture and
   vanilla paste to a large mixing bowl. Using electric beaters, whip until stiff
   peaks form. In a small bowl, set aside a small amount of cream to top the roll.
   To the remaining cream, add the diced strawberries and fold to combine.
10. Gently Unroll the cake while still slightly warm (this will help prevent cracking)
    and spread the strawberry and cream filling onto the cake. Gently roll the cake
    into a log shape. Wrap with cling wrap set in the for 3-4 hours or until ready to
    serve. Dust with extra icing mixture and slice.