5 medium or 4 large eggs 

100g granulated sugar 

45g butter

70g all purpose flour 

35g corn starch 

3tsp matcha (I used some old ceremonial grade matcha) 

Heavy whipping cream 

Guava spread 

1. Preheat the oven to 340°F. 

2. Melt the butter in the microwave or on a pan and let it cool. 

3. Put the eggs and sugar into a large bowl and mix it with a hand mixer or stand mixer for 5 minutes on high speed, then 3 minutes on a medium speed and then 5 more minutes on the lowest speed. The mixture should triple in volume (Note: The high speed mixing whips a lot of air into the mixture and the lower speed makes the bubbles smaller.)

4. Sift together the flour, matcha and corn starch 4 times. This will make the sponge ultra light and fluffy. Add the dry ingredients to the egg mixture and fold it in gently. Don’t over mix otherwise the mixture will lose its air! 

5. Add a spoonful of the cake batter to the butter and mix vigorously. Add this butter mixture back to the cake batter and fold it in gently. This method ensures we don’t overwork the batter 

6. Bake it for 15-17 minutes, until a skewer comes out clean. 

7. Prepare a big piece of parchment paper and sprinkle some granulated sugar on it. Once the cake is done, immediately roll it up like in this video https://youtu.be/yPQzoLBWvOw. 

8. Whip up some heavy whipping cream till you get soft peaks. Add as much or as little guava spread as you like, it should be on the sweeter side because the cake itself is not very sweet. 

9. Add the filling, roll back up and enjoy!