Cake flour: 60g
Matcha powder: 8g
Animal-Based Fresh Cream
100ml 1. Separate the egg white and yolk into a container. Add 24g of fine granulated sugar to the yolk. 2. Whisk evenly with a manual egg beater. Do not whip until fluffy. 3. Add milk and salad oil, then whisk until well combined. 4. Sift together cake flour, baking powder, and matcha powder into the mixture. Gently fold up and down with a rubber spatula until just combined. Avoid overmixing to prevent gluten development. 5. Using an electric mixer at low speed, beat the egg white until large bubbles appear. Add one-third of the fine granulated sugar. 6. Continue beating until the egg white foam turns white, then add another one-third of the sugar and beat at high speed. When the egg white becomes thick, add the remaining one-third of sugar. 7. Beat until soft peaks form, indicated by curved tips when lifting the beater. Stop at the soft peak stage. 8. Gently fold one-third of the egg white into the matcha batter. Once combined, gradually fold in the remaining two-thirds of the egg white mixture.9. After mixing, pour the batter into a baking tray lined with parchment paper.
10. Use a spatula to smooth the surface, tap the tray a few times to remove large air bubbles, and bake in a preheated oven at 170°C for about 15 minutes. Once baked, invert the cake, remove the parchment paper, and place a layer of plastic wrap underneath for easier rolling. 11. Whip the chilled fresh cream until it reaches a non-flowing consistency (suitable for piping). 12. Spread a thick layer of the whipped fresh cream over the matcha cake, then sprinkle with sweet red beans. 13. Roll the cake from bottom to top, wrap it in plastic wrap, and refrigerate to set before slicing. Optionally, pipe an additional layer of fresh cream on top and sprinkle with more sweet red beans for enhanced flavor.
