Preheat oven to 375°F/191°C.

Prepare a 9" by 13" baking sheet pan by lining it with parchment paper. Set aside.

In the bowl of a stand mixer fitted with a whisk attachment, add in the egg whites and begin whipping on medium-low speed until foamy.

Add in cream of tartar, and gradually increase the speed.

Gradually add in 30g granulated sugar, and continue whipping until the egg white meringue reaches soft peaks. Set aside.

In a large bowl, add in the egg yolks, remaining 30g granulated sugar, matcha powder, milk, vegetable oil, and vanilla extract.

Whisk until combined.

Sift in cake flour and stir or whisk until just incorporated.

Take about ⅓rd of the whipped egg white meringue and fold it into the matcha egg yolk mixture to lighten using a spatula.

Continue folding in the egg whites in ⅓rd additions, until all incorporated into the batter.

Pour batter into the prepared baking tray.

Give the tray a few taps on the counter to release any trapped air bubbles.

Smooth the surface with an offset spatula.

Bake at 375°F/191°C for 13-15 minutes, or until the top of the cake is springy and dry to the touch.

Remove the cake and bang the tray on the counter to prevent the cake from shrinking.

Transfer the cake to a wire rack to cool (not completely), and peel off the parchment paper.

In a bowl, combine cold heavy cream with powdered sugar and vanilla extract.

Whip with a whisk until it reaches stiff peaks.

Carefully transfer the cake to a clean piece of parchment paper.

Tip: For the exterior of the cake to appear green, it's best to roll the cake with the skin side (brown side) facing up.

Spread an even layer of whipped cream over the surface of the cake.

Add a row of strawberries on top of the cream at one end of the cake.

Using the parchment paper, gently roll the cake with the strawberries and cream, ending with the cake seam side down.

Wrap the cake up and place into the fridge to chill and firm up.

Slice with a sharp serrated knife and serve.