# Components:
→ Sponge Cake
01 - 4 large eggs, separated
02 - 1/2 cup granulated sugar, divided
03 - 2 tablespoons vegetable oil
04 - 2 tablespoons whole milk
05 - 1 teaspoon vanilla extract
06 - 2/3 cup cake flour, sifted
07 - 2 tablespoons matcha powder, sifted
08 - 1/4 teaspoon salt
→ Cranberry Cream
09 - 3/4 cup plus 2 tablespoons heavy whipping cream, chilled
10 - 2 tablespoons powdered sugar
11 - 1 teaspoon vanilla extract
12 - 2/3 cup fresh or frozen cranberries
13 - 2 tablespoons granulated sugar (for cranberries)
14 - 2 tablespoons water
→ Finishing
15 - Powdered sugar, for dusting
16 - Additional cranberries or mint, for garnish (optional)
# Method:
01 - Preheat oven to 350°F. Line a 9x13-inch jelly roll pan with parchment paper.
02 - Combine cranberries, 2 tablespoons sugar, and 2 tablespoons water in a small saucepan. Simmer on medium heat for 5-7 minutes until cranberries burst and mixture thickens. Cool completely and roughly chop.
03 - In a bowl, beat egg yolks with half of the granulated sugar (1/4 cup) until pale and thick. Combine with vegetable oil, whole milk, and vanilla extract.
04 - Sift cake flour, matcha powder, and salt together. Gently fold into egg yolk mixture until just incorporated.
05 - In a separate clean bowl, whisk egg whites until foamy. Gradually add the remaining 1/4 cup granulated sugar and continue to beat until stiff peaks form.
06 - Fold whipped egg whites into matcha batter in three additions, maintaining as much volume as possible.
07 - Transfer batter to prepared pan, leveling the surface. Bake for 11-13 minutes until sponge springs back when lightly touched.
08 - Allow cake to cool for 2 minutes. Turn out onto a clean tea towel dusted with powdered sugar and remove parchment. While warm, roll cake with the towel (short end) and cool fully.
09 - Whip chilled cream with powdered sugar and vanilla extract to soft peaks. Fold in chopped cranberry compote.
10 - Carefully unroll cooled sponge. Spread cranberry cream evenly, leaving a 3/4-inch border. Re-roll gently.
11 - Trim ends for a clean look. Dust top with powdered sugar and garnish with cranberries or mint if desired. Chill at least 30 minutes before slicing.
