1. First, prepare two water-free and oil-free egg beaters to separate the egg whites and yolks
2. Add corn oil and milk to the egg yolk and stir until the water and oil are mixed and the color turns white and emulsified
3. After mixing the low-gluten flour and matcha powder, sift it twice before, and pour it into the emulsified egg yolk at a time, draw a cross and mix evenly
4. This is the mixed egg yolk paste for later use (it does not matter if there are some small particles, it will be fine to settle it and mix it well)
5. When you start to beat the egg whites, preheat the oven up and down at 170°, add 1 salt to the egg whites, then add fine sugar in three times and beat until moist foaming (the egg whisk is lifted with a hook that is wet foaming)
6. First take 1/3 of the meringue and egg yolk paste and stir evenly
7. Then pour it back into the meringue bowl and mix evenly, pour it into the baking pan from a height of 20 cm, and shake the baking pan with the help of a spatula to smooth the surface
8.
Put it in the lower part of the preheated oven at 170° for about 15 minutes (you can test whether it is cooked or not by pressing the surface with your hands and there is no rustling sound)
After taking out the cake embryo, buckle upside down on the cooling rack covered with greased paper, tear off the tarp and let cool for later
9. Add fine sugar to the whipped cream and beat at high speed
10. Cut two sides of the cake base diagonally for easy closing. Sprinkle with whipped cream and sprinkle with honey red beans
11. Tighten it with a rolling pin and put it in the refrigerator for an hour to set the shape, then take it out and cut it for consumption.
Tips:When making a cake roll, just hit the meringue until it is wet. After hitting it, it will easily crack. If you don't like to roll it with a rolling pin, you can of course use your bare hands. It depends on your personal preference.
