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1
Wash and soak your red beans overnight.
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2
On the next day, cook your red beans in a large pot of water until soft.
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3
Mash them with a fork until they resemble a paste then stir in sugar.
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4
Cook over medium heat to dissolve the sugar while stirring continuously.
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5
When done, set aside.
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6
Preheat oven to 170degreesC.
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7
Line your baking tray with parchment paper.
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8
Using a stand mixer with a balloon whisk attached, whisk egg whites until soft peaks form.
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9
Add in 40g of sugar gradually then whisk until stiff peaks form.
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10
(Do this concurrently with steps 3 and 4)
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11
In another bowl, beat the egg yolks and remaining 40g of sugar until pale and creamy.
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12
Stir in oil.
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13
Combine cake flour and matcha powder.
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14
Sift the mixture 2-3 times before adding it to the egg yolks mixture.
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15
Mix well.
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16
Carefully fold in the egg whites, 1/3 at a time, into the egg yolks mixture.
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17
Bang the bowl 2-3 times against the worktop to remove big air bubbles.
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18
Slowly pour batter onto ur baking tray and spread it evenly.
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19
Bang the tray against the worktop 1 more time.
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20
Bake for 15mins.
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21
While baking, beat whipping cream until stiff.
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22
Stir in the red bean paste until well-incorporated.
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23
Chill in the fridge for later use.
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24
When cake is done, remove and let cool.
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25
Place another parchment paper on top of the cake and flip it over.
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26
Peel off the parchment paper sticking to the cake then flip it over again.
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27
Spread your red bean cream, avoid putting too much at the sides and top 1/4 of the cake because the cream will be pushed out eventually.
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28
Starting rolling the cake from the bottom, tightening the roll as much as u can along the way.
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29
When done, wrap with the parchment paper and a clingfilm.
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30
Twist the sides to secure then chill in the fridge overnight to allow the cake to set.
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31
When ready to serve, slice them into thickness of about 2cm and dust with icing sugar (optional).
