Preheat your oven to 200 degrees C (or 180 degrees C for fan-forced oven) and grease a 42cm x 30cm baking tray, lining it with baking paper.

In a stand mixer, whisk the egg whites with 60g of caster sugar until soft peaks form.

In another bowl, whisk the egg yolks with an additional 120g of caster sugar until pale and triple in volume.

Sift together the flour and matcha powder, then fold into the yolk mixture.

Carefully fold in one-third of the whipped egg whites into the yolk mix, then incorporate the remaining egg whites.

Pour the batter into the prepared tray, spreading evenly, and bake for 15-18 minutes or until the cake springs back when touched.

Once baked, dust with icing sugar, invert onto baking paper, and roll it up while warm to cool down.

In the meantime, whisk together the thickened cream, double cream, icing sugar, and vanilla bean paste until soft peaks form.

Unroll the cooled cake, spread with a layer of strawberry jam and chantilly cream, then roll back up.

Trim the edges for a polished look and chill until serving.