# 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
14 - 2 tablespoons water
→ Finishing
15 - Powdered sugar, for dusting
16 - Additional cranberries or mint, for garnish (optional)
# Directions:
01 - Preheat oven to 350°F (180°C). Line a 9x13-inch jelly roll pan with parchment paper.
02 - Combine cranberries, granulated sugar, and water in a small saucepan. Simmer over medium heat until cranberries pop and the mixture thickens, 5 to 7 minutes. Cool completely, then chop coarsely.
03 - In a large bowl, beat egg yolks with half the sugar until pale and thick. Stir in vegetable oil, whole milk, and vanilla extract.
04 - Sift cake flour, matcha powder, and salt together. Fold into the egg yolk mixture until just combined.
05 - In a clean bowl, whisk egg whites until foamy. Gradually add remaining sugar and continue beating until stiff peaks form.
06 - Gently fold the whipped egg whites into the matcha batter in three additions to preserve volume.
07 - Transfer batter to prepared pan and smooth the surface. Bake for 11 to 13 minutes, or until cake springs back when touched.
08 - Let sponge cool for 2 minutes, then invert onto a clean tea towel dusted with powdered sugar. Peel off parchment. While warm, roll sponge cake from the short side using the towel and cool completely.
09 - Whip heavy cream with powdered sugar and vanilla to soft peaks. Fold in chopped cranberry compote.
10 - Gently unroll cooled cake. Spread cranberry cream evenly over the surface, leaving a 3/4-inch border. Re-roll cake carefully.
11 - Trim ends neatly. Dust with powdered sugar and garnish with cranberries or mint. Chill at least 30 minutes before slicing and serving.
