"Create a tea-cake dessert called Wonderland Rabbit-Hole Matcha Swirl Roll Cake with ‘Paint the Roses Red’ Strawberry Drizzle, inspired by Taylor Swift’s ‘Wonderland.’ Vibe: rabbit hole swirl, playing-card glam, teacups at midnight—pretty but practical.Cake (sponge): eggs, granulated sugar, vanilla, milk, neutral oil, all-purpose flour (or cake flour), cornstarch (optional for lightness), baking powder, pinch fine salt, matcha powder.Filling: lightly sweetened whipped cream (stabilize with a little mascarpone or cream cheese if desired) and sliced strawberries (fresh or frozen, well-drained).Drizzle (‘paint the roses red’): quick strawberry sauce (berries + lemon juice + a little sugar + pinch salt), simmered 5–7 minutes to spoonable.Method: line a 10×15-inch jelly-roll pan with parchment and lightly grease. Make one vanilla batter; divide; whisk matcha into half. Spread vanilla evenly, then spoon the matcha in ribbons and swirl once with a skewer (don’t overmix). Bake at 375°F until springy and just golden at the edges (10–12 min). While hot, invert onto a clean towel dusted with powdered sugar; peel parchment; roll up with the towel (short side) and cool to set the ‘memory.’ Unroll, spread whipped cream and a stripe of sliced berries, then re-roll gently. Chill 30–60 min.Serve: dust with powdered sugar; drizzle strawberry ‘paint’; add a few strawberry slices or tiny card-suit sprinkles if you like.Include: yield 8–10 slices; total time ~1 hour (mostly cooling); exact ingredient amounts (cups/grams); clear cues for ribbon stage, bake doneness, and the towel-roll trick; neat-slice tip (chill and use a serrated knife).Swaps: GF (1:1 GF flour), DF (coconut cream filling + plant milk/oil in cake), lower-sugar (reduce sugar in cream; keep sauce tart), no-matcha option (cocoa swirl).Make-ahead: keep chilled up to 24 hours; drizzle just before serving.Plating: green-and-ivory spiral ‘rabbit hole’ with glossy red brushstrokes—enchanted, not fussy, fully home-kitchen accessibl"