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1. First, separate the egg white and the yolk of the egg (note that the bowl containing the egg white must be water-free and oil-free) to prepare the matcha chiffon cake.
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2. Add salt to the egg yolk and beat, then add milk and beat evenly, and finally add salad oil and beat until the egg, milk and oil are combined.
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3. Sift the matcha powder into the egg yolk liquid and stir evenly, then sift into the low-gluten flour, stir with a spatula, so that the powder and the egg yolk liquid are fully mixed evenly to form a fine matcha egg yolk batter.
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4. Add a few drops of white vinegar to the egg whites, beat until fish-eye bubbles, add one-third of the sugar; then beat until the foam becomes fine, add one-third of the sugar; when the lines appear, add the remaining sugar , Until the whisk is lifted, the meringue can pull out long sharp corners. (It’s best if the sharp corners are upright but the top is slightly bent)
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5. Take one third of the meringue into the matcha egg yolk paste, stir up from the bottom with a spatula (do not stir in a circular motion), after mixing, take another third of the meringue in and continue to mix evenly.
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6. Pour the mixed matcha cake batter all back into the meringue basin, continue to cut and mix evenly, to become matcha chiffon cake batter.
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7. Line the baking tray with greased paper, pour the matcha chiffon batter into the baking tray, and smooth it with a spatula.
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8. Put the baking tray into the middle layer of the preheated oven at 170℃, and bake for about 15-20 minutes. (Until the cake is completely shaggy, pierce the cake with a toothpick and take out no residue to indicate it is ready)
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9. Take the baked cake out of the baking tray immediately, tear off the greased paper around to let the heat release.
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10. Start to whip the whipped cream. (Place the whipped cream in the refrigerator before whipping, until the temperature drops to about 6°C. It is difficult to whip the whipped cream at room temperature directly.) Add powdered sugar and matcha powder, and whip until it can maintain a clear and upright pattern.
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11. Spread the whipped matcha cream evenly on the cake, then sprinkle with honey red beans, then carefully roll it up from the end of the cake, wrap it in oil paper, and put it in the refrigerator for about 1 hour until it is completely shaped.
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12. Take out the shaped cake roll and slice it two centimeters thick with a knife.
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