Hojicha Swiss Roll

1: Preheat oven to 340°F. Line an 11x11 inch baking pan with parchment paper.

2: In a bowl, warm the oil in the microwave for about 30 seconds. Sift in hojicha powder and mix well. Add milk and whisk until homogenized. Sift in cake flour and mix in ‘Z’ motion until well combined. Add in egg yolks and mix until a nice batter forms.

3: In a separate bowl, add egg whites and lemon juice. Whisk on medium speed while gradually adding in 45g of sugar. Whisk until medium peaks form, with a slight curve at the tip. Before the end, whisk at lowest speed for a smooth meringue texture.

4: Fold in meringue into the yolk batter in 3 additions until well combined. Pour batter into the pan and bake on the second lowest rack of the oven for 30-35 minutes. Remove from the oven and pan, and let cool on a cooling rack.

5: Beat cream, hojicha powder, and 20g sugar until stiff peaks form. Once the cake is cooled, flip it over to remove the paper and then flip it back. Apply cream on top of the cake and roll it up. Refrigerate for 2 hours and decorate with more cream before serving.