Equipment & Ingredient Prep

• Line a 28×28 cm or 30×30 cm baking pan with parchment paper.
• A medium bowl for egg yolks
• A clean, dry stand mixer bowl (or bowl if using hand mixer) for egg whites
• Separate each egg into a small bowl first, then transfer the yolk and white to their respective bowls to avoid contamination.
• Mix the cornstarch into the bowl of sugar for the egg whites.
• Sift the cake flour and matcha powder twice.
• Warm the milk over the stove or in the microwave to 98.6°F (37°C) over low heat.

Matcha Chiffon Cake

1. Prepare the Yolks: Add 26 g sugar to the yolks and immediately whisk vigorously until pale and no sugar granules remain. Be sure to scrape the sides of the bowl to ensure all the sugar granules are mixed in. Whisk in the warm milk and neutral oil until fully combined. Add in the sifted cake flour and matcha powder. Whisk until smooth. Set aside.
2. Preheat oven to 180°C (350°F).
3. Make the Meringue: In a small bowl, combine the 52 g sugar with 2 g cornstarch. Start whipping the egg whites on medium speed (speed 4) for 15 seconds. Add the sugar-cornstarch mixture all at once. Whip on high speed (speed 10) until glossy, medium-firm peaks form (the tip should curl). Finish on low speed for 1 minute to refine the meringue.
4. Combine yolk and meringue: Add ⅓ of the meringue into the yolk mixture. Gently fold with a hand whisk using a scoop-and-drop motion just until roughly mixed — it doesn’t need to be fully incorporated at this stage. Briefly re-whisk the meringue before each addition, as it tends to separate as it sits. Add another ⅓ of the meringue and fold gently with the same motion. Before the final addition, give the remaining meringue another quick whisk. Then pour the yolk mixture into the remaining meringue. Use a whisk to fold with scoop-and-drop motions until mostly incorporated, then switch to a spatula to fold gently and thoroughly. Be sure to scrape from the bottom to incorporate any unmixed meringue. It’s mixed enough when you lift some of the batter and runs down smoothly in ribbons.
5. Bake: Pour batter into prepared baking tray and smooth the top with a spatula or bench scraper. Tap the tray on the counter to release air bubbles. Bake for 15-17 minutes, or until lightly browned and the cake springs back.
6. Cool: Remove from oven and tap again to release steam. Invert onto a wire rack and let cool for 5–8 minutes. Cover the top with plastic wrap while still warm to retain moisture. 

Sugar Syrup

• In a small bowl, combine the sugar and water. Heat in the microwave for 15-20 seconds or until sugar is dissolved. 

Red Bean Cream

1. Melt white chocolate over a double boiler or in the microwave until glossy.
2. Warm up 3 tbsp + 1 tsp (50 ml) of the cream over the stove or microwave until just warm to the touch. Whisk into the melted white chocolate. Let cool slightly.
3. Over a bowl of ice water, whip the cold cream with the white chocolate mixture until firm peaks form.
4. Fold in the red bean paste or mix on low speed until smooth and fully incorporated.

Assemble the Roll

1. Once the cake is cool, flip the cake so the parchment side is facing up. Peel off the parchment. Place a new, larger piece of parchment (about 15 cm longer) on top and flip again. Remove the plastic wrap and optionally, carefully scrape the browned top with a knife.
2. Trim one short edge diagonally (about 1.5 cm).
3. Spread a generous layer of cream, leaving 2 cm at the far edge where trimmed for sealing. Face the trimmed edge away from you.
4. Starting from the edge closest to you, lift and tuck the cake using the parchment, then roll in one motion.
5. Tightly wrap with parchment. Use a ruler or bench scraper to press underneath the parchment paper and shape the roll.
6. Refrigerate for at least 2 hours before slicing.
7. To serve, slice into 3 cm thick pieces using a slightly warmed knife for clean cuts.