Authentic Kyoto Matcha Swiss Roll | Ultra-Rich Jasmine Cream Recipe

[Recipe・Baking Pan Size 28×28cm] Matcha Cake Roll Corn oil···45g Matcha powder···9g Milk···65g Egg yolks···80g (5 pieces) Egg whites···150g (5 pieces) Cake flour···55g Sugar···60g Jasmine Cream Filling Jasmine cream···about 150g (200g whipping cream, 5g jasmine tea boiled and chilled) Whipping cream···60g Sugar···15g [Baking Time] 155℃/311℉ 30 minutes [How to make] ① First, make the jasmine cream. Heat the light cream to a slight boil, turn off the heat and add 5g of jasmine tea bag. Let it sit for five minutes. Cool it over ice water and then chill overnight. ② Prepare the matcha cake roll. Freeze the egg whites for ten minutes. ③ Mix the warm corn oil and matcha powder evenly, then mix in the warm milk. Once fully emulsified, add the cake flour and mix well, followed by the egg yolks, mixing until it becomes a flowing ribbon-like consistency. ④ Remove the egg whites and whip them with sug