To make the egg yolk batter, in a measuring cup, whisk egg yolks, vegetable oil, vanilla extract, and milk till thick and volumized.
Next, fold in plain flour and corn starch. Set aside.
To make the matcha paste, stir in matcha powder and hot water together until smooth.
I like to add some green food coloring to enhance the color but it's optional. Set aside.
To make the merginue, in another clean bowl, whisk egg whites and vinegar on high speed until frothy.
Then gradually add in caster sugar while whisking until stiff peaks.
Once it reaches stiff peaks, whisk in a dollap of merginue into the egg yolk batter. Then slowly fold in both mixture until they are well combined.
Portion out 160 grams of the batter into another clean bowl, then stir in the matcha paste we made earlier on.
Once it is well combined, transfer to a piping bag and set aside.
At this point of time, preheat your oven to 170C.
Transfer your white batter into a 9.5 inch square pan that has been greased and lined with parchment paper.
Then pipe your matcha batter accordingly.
Drop the pan a few times to even it and use the back of a spoon and make vertical lines across the batter. Then flip it 90 degree and make another set of vertical lines across the batter again.
Bake it in the oven for 14 to 15 minutes.
Let it cool in the pan for a few minutes, then flip it over on a clean parchment paper. Let it cool with the pan for a few minutes before making a few insertion onto the cake and roll it up.
Let it cool completely while you whip your cream cheese frosting.
To make the cream cheese frosting, whip softened cream cheese and butter until combined.
Then stir in icing sugar, and cornstarch.
Once it has been well combined. Drizzle in chilled whipping cream and whip it up till the mixutre is fluffy.
Whisk in the geletin mixture and put it in the fridge to let it set before using it.
Once your cream has been chilled for a few hours, gently unroll your cake and spread across it.
Roll it up and use the parchment paper to tighten the roll. Put it in the fridge to set overnight.
Cut the roll accordingly and serve chilled.