Matcha Swiss Roll Cake

Preheat your oven to 350 ºF.
Line a baking sheet with parchment paper.
For cake: in a bowl, sift together almondflour, sugar, matcha powder, psyllium husk, baking powder and salt.
In a third bowl, add remaining ingredientsand beat until well combined.
Add the egg mixture into the bowl of flourmixture and mix until a very thick dough forms.
Place the dough onto theprepared baking sheet and roll into an even rectangle.
Bake for approximately 10 minutes.
Remove from oven and put onto a wire rack tocool for about 4-5 minutes.
Gently, roll the warm cake with the help ofparchment paper.
Set aside to cool completely.
For filling: in a microwave-safe bowl, addthe water and sprinkle with the gelatin. Set aside for about 5 minutes.
Now, microwave for about 15-20 seconds.
Remove from microwave and beat the gelatinmixture until smooth.
Place gelatin mixture and remainingingredients in bowl of the stand mixer and beat until cream becomes stiff.
Spread the whipped cream over cooled cakeevenly.
Carefully and gently, roll the cake andfreezer for about 10 minutes before slicing.
Cut into desired-sized slices and serve.