Green tea cake roll or swiss roll is nothing new, but I tried my first piece when I was in Hong Kong. It was from a Japanese bakery – I guess green tea is always a thing related to Japan. It’s light, airy, but not too sweet. It carried the right amount of green tea flavour, intense but not overwhelming. I was really impressed that I decided to come back and try to make it on my own.

If it’s not from someone else, I would never know about crepe cake. That’s how I started making it, and it really surprised me. It’s really easy to make. The simple stacking of crepe cakes and pastry cream results in a silky texture and delicious flavour.