Method

• 1.
  Preheat oven to 200°C/180°C fan-forced. Grease a 42cm x 30cm baking tray and line with baking paper.
• 2.
  In a stand mixer fitted with the whisk attachment, whisk egg whites and 60g caster sugar on medium-high speed for 2-3 minutes, until soft peaks form (be careful not to over-whisk, or egg whites will become grainy). Set aside.
• 3.
  Whisk egg yolks and extra 120g caster sugar by hand in a separate large bowl until pale and tripled in volume. Sift over flour and matcha powder and whisk until combined. Fold one-third of the egg white mixture through the yolk mixture. Once fully incorporated, add remaining egg whites and very gently fold together, trying to maintain as much of the incorporated air as possible.
• 4.
  Pour batter into prepared baking tray and spread out evenly. Bake for 15-18 minutes, until cake springs back when lightly pressed.
• 5.
  While the cake is still warm from the oven, lightly dust with icing sugar, then invert onto a large sheet of baking paper. Remove and discard the original baking paper from the base of the sponge (this side of the sponge is greener, and will be the exterior of the roulade). Cover with a new sheet of baking paper and invert it again. Discard baking paper from the top. Starting from one long side, carefully roll up cake in the baking paper, cover with a tea towel and allow cake to cool completely.
• 6.
  For the chantilly, whisk all ingredients in a large bowl to soft peaks. Chill until ready to assemble.
• 7.
  To assemble, gently unroll cake and spread jam all over, then cover with chantilly, making sure to spread out right to the edges. Roll cake back up. Trim edges and transfer to a serving platter. Chill if not serving straight away. When ready to serve, dust with extra matcha and serve with strawberries.