Lighten up the sugar level with premium matcha--it's full of benefits and still incredibly delicious!!
3/4 cup sugar
1 teaspoon vanilla
1/4 cup oil
1/2 teaspoon baking soda
1/2 teaspoon baking powder
1/4 teaspoon salt
1/4 cup cocoa powder
1/2 cup flour
1 cup heavy cream
1 1/2 teaspoons matcha
Preheat your oven to 350F.
Separate the eggs and egg whites. Whisk egg yolks, 1/4 cup sugar, and vanilla until thoroughly combined and shiny. Add 1/4 cup water, oil, baking soda, baking powder, and salt to the mixture; whisk until combined. Then, gradually add sifted cocoa powder and flour; whisk until combined.
In a separate bowl, beat egg whites and 1/4 cup sugar using an electric whisk until they form stiff peaks. Gently stir into the chocolate batter in small batches, first to lighten the mixture, then to increase the volume of it.
Pour cake batter into a 9 x 13-inch baking sheet lined with parchment paper; bake in the preheated oven for 14 minutes. Insert a toothpick into the center of the cake and nothing should stick to the toothpick when cooked.
Meanwhile, make the whipped cream. Use an electric whisk to beat heavy cream, matcha powder, and 1/4 cup sugar until stiff peaks form. Refrigerate to keep cool.
Immediately after baking, flip the cake over another piece of parchment sprinkled with confectioners sugar. Roll the cake into a cylindrical log. Let the cake cool completely.
Unroll the cake and spread matcha whipped cream evenly over. Roll the cake back into the spiral shape, refrigerate for at least 2 hours, and let the cake set.