Green Tea Roll Sponge
• Egg White | 12088 | 4 nos
• RedMan Caster Sugar | 1417 | 85 g
• RedMan Cream Of Tartar | 63051 | 1 g
• Egg Yolks | --- | 4 nos
• RedMan Vanilla Essence | 66026 | 1 g
• RedMan Bakeable Green Tea Powder | 63273 | 6 g
• RedMan Cake Flour | 1208 | 90 g

Cream Filling
• Millac UHT Whipping Cream | 1917 | 100 g
• RedMan Matcha Green Tea Powder | 67707 | 8 g
• RedMan White Chocolate Couverture | 12426 | 60 g
• RedMan Whipping Cream (Non-Dairy) | 12427 | 100 g

Berries Compote
• Ravifruit Raspberry Puree | 50475 | 100 g
• RedMan Caster Sugar | 1417 | 60 g
• RedMan Pectin LM | 200419 | 3 g
• IQF Ravifruit Mixed Berries | 50459 | 100 g

**Method**
1. Mix the sugar with cream of tartar and add in egg white, whipping until stiff peaks form.
2. Whip the egg yolk with vanilla essence.
3. Mix the two egg mixtures together.
4. Add in sifted flour with green tea powder in three additions.
5. Sprinkle the icing sugar two times over the batter.
6. Bake at 175°C with a fan for 18–20 minutes.

**Method**
1. Boil the dairy cream with green tea powder and melt the white chocolate in it.
2. Keep the mixture in the chiller overnight.
3. Whip the non-dairy cream to soft peaks, fold it into the mixture, and use as needed.

**Method**
1. Mix the sugar with pectin LM and cook with purée over low heat.
2. Turn off the heat at 70°C and add in the IQF berries.
3. Keep the compote in the chiller.

**Assembly**
1. Spread a thin layer of whipped cream over the sponge.
2. Place the berries compote evenly around.
3. Roll the sponge carefully and keep it in the chiller for 1 hour.
4. Decorate the cake as desired before serving.