Cake flour: 70 grams
Matcha powder: 8 grams
2. Mix together cake flour, matcha powder, and baking powder evenly, then sift twice. 3. Separate egg whites from yolks. Add 20g sugar to the yolks and beat with a mixer until slightly puffy and lighter in color. 4. Add corn oil in three portions, mixing well each time until thick before adding the next. 5. Add the sifted cake flour, matcha powder, and baking powder. 6. Fold into a yolk batter using a spatula. Avoid overmixing to prevent gluten development. 7. Add 60g granulated sugar in three portions, beating the egg whites until they form curved peaks (soft peak stage). 8. Fold the beaten egg whites into the yolk batter in three additions, mixing until just combined. 9. Pour the batter into a baking tray, spreading it evenly. Gently tap the tray on the counter to release air bubbles. Bake in a preheated oven at 160°C for about 20 minutes. 10. Prepare a new sheet of parchment paper. Invert the cake onto it and peel off the foil while still hot.
11. Spread blueberry jam on the side without red beans. 12. Roll tightly and refrigerate for half an hour to set, then slice and serve.
