For the cake:

Add egg yolk, oil and milk to a bowl one at a time and whisk after each addition. Sift in the flour and tea powder and mix gently. In a separate bowl beat egg whites and sugar until stiff peaks form. Scoop 1/3 of the egg whites mixture into the egg yolk mixture and mix, then add the rest and mix gently with a spatula. Pour the batter into a baking pan lined with parchment paper. Bake at 390F for 8 minutes. Remove from the baking pan and let cool. Whip heavy whipping cream until soft peaks form. Cut the sponge cake across the width of the pan into 4 equal pieces and apply the cream evenly. First roll one sheet from the edge, place the end of the roll on the edge of the next roll and continue rolling. Roll all 4 rolls to form a large roll cake. Stand the sponge cake up when finished. Smooth out the excess cream on top, and cover with the remaining cream. Chill in the refrigerator at least 1 hour.

For the topping:

Place frozen raspberries and sugar in a heat-resistant bowl. Heat for 3 minutes in a microwave. Transfer to a strainer, and press with a spatula to get as much juice as you can. Add lemon juice, mix and cool. Decorate the top with raspberries and pour the syrup over the cake.