I love drinking matcha so i thought i'd try desserts with it. Its awesome!
Ingredients:
¾ C cake flour
1 T plus 1 tsp matcha powder
¾ tsp baking powder
4 eggs, separated
¾ C sugar
2 -3 T milk
Filling: beat 2 C heavy cream until almost stiff, add 1 - 2 T sugar
Pre-heat oven to 400°F
Sift together flour, matcha, and baking powder 3 times, set aside.
In a clean bowl, beat egg whites until stiff but not dry, set aside.
In another bowl beat egg yolks until very light. Add sugar gradually and beat until light. Add flour mixture, stir on low speed. Add 2 T milk, continue stirring until mixed.
Fold in beaten egg whites.
Spread mixture on a parchment paper-lined jelly roll pan. Bake for 8 minutes. Trim edges.
1 T plus 1 tsp matcha powder
¾ tsp baking powder
4 eggs, separated
¾ C sugar
2 -3 T milk
Filling: beat 2 C heavy cream until almost stiff, add 1 - 2 T sugar
Pre-heat oven to 400°F
Sift together flour, matcha, and baking powder 3 times, set aside.
In a clean bowl, beat egg whites until stiff but not dry, set aside.
In another bowl beat egg yolks until very light. Add sugar gradually and beat until light. Add flour mixture, stir on low speed. Add 2 T milk, continue stirring until mixed.
Fold in beaten egg whites.
Spread mixture on a parchment paper-lined jelly roll pan. Bake for 8 minutes. Trim edges.
Using paper as guide, roll cake from short side, leave on a rack to cool completely. 
Unroll cake, spread the whipped cream. Re-roll cake, peeling paper as you roll. Refrigerate for 2 hours before slicing.Jelly roll cake recipes usually say to transfer the cake on a towel sprinkled with powdered sugar. It is not really necessary and the powdered sugar will make the outside of the cake whitish and of course add to the sweetness. The paper is better because it will remove the brownish surface layer of the cake and the result is a cleaner, prettier cake.
Of course by the appearance you can tell i didn't do the last part and i left the brownish side on the outside. I should try to peel it off next time.
