Whenever & Whatever I like

Procedures:

1. Preheat the oven to 340 F. Place a parchment paper on a larger thin tray as shown in the picture.

2. Gently mix the cake flour and matcha powder together. Sift the powder mixture 2-3 times, make sure there are no clumps in it.

3. After that, beat the egg white and sugar until it forms stiff peaks.

4. Then, beat the egg yolk and sugar until it lighten the color and thicker. Add in the sifted powder mixture and mix well.

5. Gently fold in the egg white into egg yolk in three times. 

6. Transfer the mixture into the tray, then tap the tray a few times to release the big air bubbles that trap inside. 

7. Bake it for 15-17 minutes until the toothpick comes out clean after inserted in.

8. Peel the parcement paper and set aside let it cool for few minutes.

9. In the meanwhile, beat the heavy whipping cream and sugar on top of a bowl of ice until form stiff peaks.

10. Fold in the sweet red bean paste.

11. Start assembling the cake: first, place the peel side cake at the bottom and the other side face up. Using a spatula to slowly apple a thin layer  of cream on top of the cake to the edges.

12. Push the paper forward to roll the cake.

13. Quickly cover the product with another clean parchment paper and cover it with cling wrap to hold the shape.

14. Place in refrigerator for overnight. Serve it after ganish it with powdered sugar.