Preheat the oven to 375°F or 350°F for convection. Line a 15 x 10-inch jelly roll pan with parchment paper.

Separate the eggs, keeping the whites chilled and letting the yolks sit at room temperature.

Sift the cake flour, baking powder, and matcha together 3 times.

Whisk the yolks and gradually add 1/4 cup of the sugar until pale and thick. In a separate bowl, beat the cold egg whites until foamy, then add the remaining sugar in 3 additions until stiff peaks form.

Fold 1/3 of the whipped whites into the yolks, then pour that mixture over the remaining whites and fold gently. Fold in the dry ingredients until just combined, then fold in the warm milk.

Spread the batter evenly in the prepared pan and bake for 10 to 12 minutes until a toothpick comes out clean.

Immediately after removing from the oven, drop the pan on the counter, cover with parchment and a baking sheet, invert, and carefully remove the parchment.

Roll the cake while warm from one short end and allow to rest seam side down for about 30 minutes.

Whip the cream, sugar, and matcha until firm and spreadable. Unroll the cake and spread the cream evenly, leaving a 1/2-inch border.

Reroll the cake tightly, wrap in parchment, and chill for at least 2 hours before slicing.