Preheat the Oven

Preheat your oven to 350°F (175°C). Line a 10x15-inch baking sheet with parchment paper.

Prepare the Sponge Batter

In a large bowl, whip eggs and sugar using an electric mixer on high speed until pale and tripled in volume (approximately 5 minutes).

Sift the cake flour and matcha powder together. Gradually fold the dry ingredients into the egg mixture using a spatula. Be gentle to avoid deflating the batter.

Add vanilla extract and milk, folding gently until just combined.

Bake the Sponge Cake

Pour the batter onto the prepared baking sheet. Spread it evenly using an offset spatula.

Bake for 10–12 minutes or until the surface is springy to the touch.

Roll the Cake

Remove the sponge from the oven and let it cool for 1–2 minutes. While still warm, carefully roll the cake (with the parchment paper) into a log shape. Let it cool completely in this shape.

Prepare the Filling

Whip the heavy cream, powdered sugar, and sifted matcha powder together until stiff peaks form. If using red bean paste, spread a thin layer over the sponge before adding the cream.

Assemble the Roll Cake

Gently unroll the cooled sponge and remove the parchment paper. Spread the matcha cream filling evenly over the cake, leaving a 1-inch border.

Re-roll the cake tightly and refrigerate for at least 30 minutes before slicing.

Decorate and Serve

Dust the roll with matcha powder or powdered sugar before serving. Slice into 8 even pieces and enjoy!