For key visual process photos, refer to the body of the blog post.

Make the cake:

• Preheat oven to 375°F/191°C.
• Prepare a 9" by 13" baking sheet pan by lining it with parchment paper. Set aside.
• In the bowl of a stand mixer fitted with a whisk attachment, add in the egg whites and begin whipping on medium-low speed until foamy.
• Add in cream of tartar, and gradually increase the speed.
• Gradually add in 30g granulated sugar, and continue whipping until the egg white meringue reaches soft peaks. Set aside.
• In a large bowl, add in the egg yolks, remaining 30g granulated sugar, matcha powder, milk, vegetable oil, and vanilla extract.
• Whisk until combined.
• Sift in cake flour and stir or whisk until just incorporated.
• Take about ⅓rd of the whipped egg white meringue and fold it into the matcha egg yolk mixture to lighten using a spatula.
• Continue folding in the egg whites in ⅓rd additions, until all incorporated into the batter.
• Pour batter into the prepared baking tray.
• Give the tray a few taps on the counter to release any trapped air bubbles.
• Smooth the surface with an offset spatula.
• Bake at 375°F/191°C for 13-15 minutes, or until the top of the cake is springy and dry to the touch.
• Remove the cake and bang the tray on the counter to prevent the cake from shrinking.
• Transfer the cake to a wire rack to cool (not completely), and peel off the parchment paper.

Make the whipped cream:

• In a bowl, combine cold heavy cream with powdered sugar and vanilla extract.
• Whip with a whisk until it reaches stiff peaks.

Assemble:

• Carefully transfer the cake to a clean piece of parchment paper.
• Tip: For the exterior of the cake to appear green, it's best to roll the cake with the skin side (brown side) facing up.
• Spread an even layer of whipped cream over the surface of the cake.
• Add a row of strawberries on top of the cream at one end of the cake.
• Using the parchment paper, gently roll the cake with the strawberries and cream, ending with the cake seam side down.
• Wrap the cake up and place into the fridge to chill and firm up.
• Slice with a sharp serrated knife and serve.