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1
Mix the cake flour, cornstarch, and matcha well.
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2
Add the butter and milk to a bowl and melt the butter by suspending over a pan of boiling water.
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3
In another bowl, add the egg whites and whip with a hand mixer.
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4
Add the sugar in 3 goes to create a stiff meringue.
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5
Add the egg yolks to the meringue 1 at a time.
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6
After each addition whip the meringue thoroughly until it returns to it's previous stiffness.
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7
Sift in the powder ingredients from Step 1 and fold in with a rubber spatula.
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8
Add a little of the mixture to the butter and milk mixture and mix.
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9
Add this butter, milk and batter mixture back into the main bowl with the spatula and mix until the batter starts to become glossy.
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10
Pour the mixture into a baking tray lined with parchment paper and even out.
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11
Once flat, bake in an oven preheated to 180C for 14 minutes.
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12
Once baked, turn the sponge out onto a cooling rack and leave to cool with the parchment paper still attached.
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13
In the meantime, make the adzuki cream.
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14
Whip the cream until stiff and add the adzuki beans, folding them in with a plastic spatula.
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15
Peel the baking paper off the sponge and cut the far edge of the sponge diagonally so that it seals up neater when rolled.
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16
Spread the adzuki cream evenly, roll the sponge away from you, wrap with cling film and chill in the refrigerator to finish.
