Heat the oven to 200C/180C fan/gas 6. Lightly oil and line the base of a swiss roll tin (ours was 32cm).

Whisk the eggs and caster sugar for 6 mins with an electric whisk until doubled in volume, thick and pale. It should leave a ribbon trail on the top of the mixture as you remove the beaters.

Sieve over the flour, matcha and baking powder, then use a spatula to fold the dry ingredients into the wet, using the edge of the spatula in a cutting movement (not beating it in) to keep as much air in as possible.

Pour into the tin from a low height, again trying to keep as much air in the sponge batter as possible. Spread the batter gently to the corners of the tin. Bake for 10-12 mins until golden and springy.

Meanwhile, put a large clean tea towel on the work surface. Put a layer of baking parchment on top, then sprinkle with the 3 tbsp caster sugar.

Once the cake has cooked, carefully flip the sponge onto the sugared parchment. Peel away the baking parchment from the base, then, using the tea towel to help you, roll up the sponge from the longest side into a spiral. Leave to cool.

Put the strawberries in a bowl with the sugar, teabag and 2 tsp boiling water. Cover and leave to macerate at room temperature for 2 hrs. The sugar will draw out the liquid from the strawberries, concentrating their flavour and coating them in a light matcha tea syrup.

When you’re ready to assemble, drain the syrup from the strawberries. Discard the teabag. Put 2 tbsp of the syrup in a bowl with the cream. Whip to soft peaks.

Carefully unravel the sponge and, using a palette knife, spread an even layer of the cream over the top. Add a layer of the strawberries down the centre from top to bottom, trimming the ends to fit if needed.

Using the parchment to help, wrap the roulade back up so the strawberries are in the centre. Place seam-side down on a serving plate so it doesn’t unravel. Chill for at least 15 mins, then cut into thick slices to serve.