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• 0.4 cup cake flour
• 0.8 tablespoons culinarygrade matcha
• 0.1 teaspoon kosher salt
• 2.4 large eggs
• 0.4 cup granulated sugar
• 0.2 teaspoon pure vanilla extract
• 0.2 cup powdered sugar
• 0.27 cup bonne maman raspberry preserves
• 0.27 cup chilled heavy cream
• 1.2 tablespoons powdered sugar
• 0.2 teaspoon pure vanilla extract
• 2.4 ounces fresh raspberries
• powdered sugar

Steps

1. Preheat the oven to 375°F (190°C) with a rack in the center position and lightly grease a half sheet pan (roughly 18-inch long x 13-inch wide) with baking spray; line with parchment paper and lightly grease the paper.
2. Sift together the cake flour, matcha, and salt and set aside.
3. Place the egg whites in the bowl of a stand mixer fitted with a whisk attachment and whisk on high until light and foamy; slowly sprinkle in 0.5 cup (100 g) granulated sugar and continue whisking until the egg whites reach medium peaks, then transfer to a large clean mixing bowl and set aside.
4. Wipe the stand mixer bowl clean; combine the egg yolks, the remaining 0.5 cup (100 g) granulated sugar, and vanilla extract and beat on high until ribbony and pale yellow, about 3 minutes.
5. Add about a third of the egg whites to the beaten yolk mixture and gently combine using the whisk attachment; repeat with the remaining egg whites in two more additions, folding gently with a large spatula.
6. Sprinkle roughly a quarter of the cake flour mixture onto the sponge batter and fold in gently with a spatula; repeat until all the flour has been incorporated and the mixture is smooth and fluffy, scraping the bottom of the bowl as needed.
7. Transfer the batter onto the prepared sheet pan and spread into an even layer using an offset spatula so the batter fills the entire pan.
8. Bake for 10 to 12 minutes, or until light golden in color.
9. As the cake bakes, lay a clean kitchen linen on the countertop and dust it with confectioners' sugar using a fine-meshed sieve.
10. As soon as the cake is removed from the oven, loosen the edges with a knife if necessary and quickly invert the sheet pan onto the sugar-dusted linen; carefully peel off the parchment paper and dust the cake with another thin layer of powdered sugar.
11. While the cake is still warm, roll the cake and linen, narrow end to narrow end, into a tight spiral (the linen should be rolled with the cake so the cake does not touch itself) and cool on a wire rack in the linen until room temperature.
12. Unroll the cooled cake so it lays flat and spread a very thin layer of Bonne Maman Raspberry Preserves onto the cake using an offset spatula.
13. In the bowl of a stand mixer fitted with a whisk attachment, combine the chilled heavy cream, powdered sugar, and vanilla extract; beat starting on low and increasing to medium-high until thick and medium peaks form.
14. Lightly mash the fresh raspberries in a small bowl with a fork (chunks should be visible) and gently fold the mashed raspberries into the whipped cream.
15. Spread the raspberry cream into an even, thin layer on the cake, leaving about a 0.75-inch border on all sides.
16. Carefully re-roll the cake (without the linen), narrow end to narrow end, into a spiral and place seam-side down on a long serving platter or small sheet pan.
17. Cover tightly with plastic wrap and refrigerate for at least 60 to 120 minutes to set the cream and filling.
18. Just before serving, dust the cake generously with confectioners' sugar and garnish with additional raspberries as desired; serve immediately.