Ideal for special occasions, the light, earthy notes of this matcha cake finished with a luxurious white chocolate ganache perfectly complement the creamy layers of chocolate, vanilla, and strawberry Tillamook ice cream.
Preheat the oven to 350°F (180°C). Line a half-sheet pan with parchment paper and grease with nonstick spray. Set aside.
In a medium bowl, combine the egg yolks and ¼ cup sugar. Whisk vigorously for about 5 minutes, or until ribbons form.
In a large bowl, whip the egg whites with an electric mixer for about 6 minutes, or until stiff peaks form. Gradually add the remaining ¼ cup sugar to the egg whites and continue to whip for another 2-3 minutes.
Add about 1 cup stiff egg whites to the beaten egg yolks and whisk until well combined. Fold the egg yolk mixture into the remaining stiff egg whites until fully incorporated.
In a separate medium bowl, sift together the cake flour, matcha powder, and baking powder. Add the flour mixture to the egg mixture and fold until incorporated. Fold in the warmed milk until combined.
Pour the batter into the prepared pan and spread evenly with a spatula. Be sure that the batter is completely flat and even.
Bake for 8-10 minutes, until a toothpick inserted into the center comes out clean.
Remove the pan from the oven and lay a sheet of parchment paper on top of the hot cake. Place another half-sheet pan over the parchment paper and invert the pans while wearing oven mitts. Lift the top pan, gently peel away the parchment paper from the cake, and lay a clean sheet of parchment paper over the cake. Using the backside of a baking sheet, sandwich the cake between the parchment and both baking sheets and invert once more. Remove both baking pans and the top layer of parchment. The cake should now be on the counter with a bottom sheet of parchment.
Trim ½ inch off the two short ends of the cake. Starting at one of the short ends, use your hands to slowly roll up the cake with the parchment paper and place it seam-side down. Cover the roll with a dish towel and let sit for 30 minutes.
Unroll the cake with the short ends facing left and right. Leaving a 2-inch border on each short end side, add the Tillamook Mudslide Ice Cream, Tillamook Oregon Strawberry Ice Cream, and Tillamook Vanilla Bean Ice Cream scoops vertically down the cake with ¾-½ inch between each flavor. Spread the ice cream flat, meshing the flavors together.
Starting at the Mudslide side, roll the cake up and push down on the cake once you get to the seam. Wrap the cake in parchment paper and twist the ends of the parchment to hold its shape. Transfer to a long plate or baking sheet and freeze for at least 3 hours or overnight.
White Chocolate Ganache
Twenty minutes before serving - In a microwave-safe bowl, combine the white chocolate chips and cream. Microwave for 30-40 seconds and stir until smooth.
Unwrap the cake and place on a cutting board. Spread the ganache over the top of the cake and dust with matcha powder. Allow the ganache to set before slicing into 8 pieces.
