Cake

1. Preheat the oven to 180C/350F
2. Line a 25 x 30 cm pan (10 x 12 inches) with baking paper
3. In the bowl of a stand mixer or with an electric mixer beat the eggs with sugar until thick, pale and doubled in volume
4. In a medium sized bowl whisk together the flour, cornstarch and baking powder
5. Sieve the flour mixture into the beaten eggs and gently fold to combine
6. Transfer to the lined baking tray and bake for 15-17 minutes, until golden brown and springs slightly when touched
7. While warm remove the baked sheet from tray
8. Lay a sheet of baking paper on your work surface and flip the cake onto it
9. Remove the baking paper lining the cake and replace with a clean tea towel
10. Flip the cake over so the tea towel is underneath the cake and loosely roll the cake from the short end
11. Set aside to cool completely

Filling

1. Whip the thickened cream with sugar until stiff peaks
2. Unroll the cake and spread jam evenly across the surface
3. Cover the jam with whipped cream and re roll the cake
4. Wrap the cake tightly with cling wrap and place in the freezer while the glaze is being made

Matcha Glaze

1. Combine all ingredients in a microwave safe bowl and heat at 30 second intervals, stirring in between until the chocolate has dissolved
2. Unwrap the roll cake and place on a wire rack
3. Pour glaze all over the cake and use a pastry brush to patch up any missing areas (make sure to cover the bottom of the cake too)
4. Spread desiccated coconut on a large baking tray
5. Transfer the roll cake to the tray of coconut and roll to coat
6. Place in the fridge to set for 1 hour, then enjoy!