Roll cake

1. Preheat the oven to 160°C (320°F) and line the pan with baking paper. (Make sure some baking paper is hanging over the edges so it's easier to lift out later.)
   
2. Separate the eggs into two bowls and cover while they come to room temperature.
   
3. Sift the cake flour, strong flour and matcha powder into a bowl and then mix well to make sure the matcha is incorporated into the flour. Set aside.
   
4. Take a microwavable mixing bowl, add the milk, oil and honey then microwave for 20 seconds at 600W.
   
5. Whisk them together and then add the egg yolks. Whisk well.
   
6. Sift the matcha and flour into the mixture and whisk until smooth. Set aside.
   
7. Take the egg whites and whip them using an electric whisk. When they become white and foamy, add one third of the sugar.
   
8. Gradually add the sugar (I add it one third at a time) while whipping until it makes still peaks, this is the meringue.
   
9. Add about one third of the meringue to the matcha batter and whisk it well.
   
10. If it's too hard to mix, add more meringue, a little at a time. (Make sure to leave at least half of the meringue for folding.)
    
11. Once the matcha batter is loosened and makes ribbons, pour it into the rest of the meringue.
    
12. Fold the mixture carefully with a spatula, turning the bowl with each fold.
    
13. Pour the cake mixture into the lined pan. Smooth it out and push it to the corners using a knife or offset spatula.
    
14. Drop the pan on the counter twice before placing it in the oven on the middle shelf.
    
15. Bake for 15-20 minutes. (Check after 12 minutes and take it out when it starts to brown. It should be springy to the touch when done.)
    
16. Take it from the oven and immediately remove the cake from the pan by pulling up the edges baking paper. If you're scared of breaking it, you can carefully slide it onto a wooden chopping board or flip it onto a piece of baking paper.
    
17. Place the cake on a wire rack and let it cool for 10-15 minutes. Make sure the surface of the cake isn't exposed, cover it with baking parchment or plastic wrap.
    

Cream

1. Place a glass bowl in the freezer for 5-10 minutes. (Alternatively, place the bowl in a larger bowl of ice water.)
   
2. Wash the strawberries, dry thoroughly with a paper towel and cut into small pieces to make it easier to roll.
   
3. Remove the bowl from the freezer and add 150ml double cream, 15g (4 tsp) granulated sugar and 1/2 tsp vanilla essence.
   
4. Using an electric whisk, whip the cream until firm.
   
5. Take the roll cake, flip it over and replace the baking paper with a new larger sheet.
   
6. Flip it back over and peel off the plastic wrap. (It's okay if some peels off, this will be the inside of the cake.) Cut the edges at a slant for a neater finish.
   
7. Take the cooled roll cake and dollop the cream into the centre.
8. Spread the cream evenly over the surface, spread it thinner on the edges to prevent cream bursting out when you roll it.
   
9. Distribute the strawberries evenly over the cream. (Don't place them too close to the edges or they'll get pushed out when you roll it.)
   
10. Roll the cake up (use the baking paper to help you) and use a ruler or straight edge push it in at the end.
    
11. Wrap the roll cake in plastic wrap and an airtight container, then place in the fridge for at least one hour to stabilize.
    
12. Optional: Decorate with extra whipped cream and strawberries OR dust with matcha/powdered sugar before serving.
    
13. Cut into thick slices with a warm knife.
    
14. Enjoy!