Sift the cake flour. You can just use a fine mesh sieve you have around your house. Sift it about two times.

Warm up the milk first. Add the matcha to the milk and mix well and then add vegetable oil. Use a tea strainer to strain the mixture to make it smooth.

Add sugar to the eggs and whip it up. It would be easier to whip up if you place a bowl with hot water underneath the bowl with the eggs. The temperature of the hot water should be about 45°C.

Whip up the eggs until soft peaks form. If you don't whip it up enough, the sponge cake will not be fluffy.

Add the flour to the whipped eggs and mix gently without kneading. Scoop one scoop of the mixture with the spatula and mix it with the matcha mixture.

Add the mixture with matcha to the Swiss roll cake batter and mix well. If you don't add the matcha, then it would be a plain Swiss roll.

Line a baking sheet with kitchen parchment paper and pour the Swiss roll batter in. Tap the cake pan 2 to 3 times to eliminate air pockets and bake in a 190°C oven for 15 to 20 minutes.

Take out the sponge cake from the cake pan and leave it to cool down. The rest of the process is to take off the kitchen parchment paper, spread the whipped cream and roll.

Spread more cream on the closer part to you and roll it up. Let the end part of the roll face down. Wrap it with kitchen parchment paper and let it chill in the refrigerator.

Let the cake sit in the refrigerator for more than an hour. Slice and enjoy. If you cut it too soon after rolling, the slices won't look very neat!