Matcha Vertical Cake

Instructions

Red Bean/Black Sesame Whipped Cream (can be made while the cake is cooling)

1. Pour the heavy whipping cream and sugar into a bowl
2. Whip the heavy cream until it is thick and firm enough to stand on its own
3. Place half the whipped cream into a separate bowl and fold in the red bean paste
4. Pour the black sesame paste into the other half of the whipped cream and fold it in until combined
5. Place both whipped cream frostings into the fridge until the cake is ready

Matcha Cake

1. Preheat oven to 390F
2. Pour the egg whites and the 1/4 cup of granulated sugar into a small bowl and whip until stiff peaks are formed
3. Pour the egg yolks and tablespoon of granulated sugar in a large bowl and whip until the mixture is thick and a pale yellow
4. Fold in a third of the whipped egg whites into the egg yolks, continue to do so until all of the egg whites are incorporated
5. Sift in the cake flour and matcha powder into the egg mixture in the large bowl and lightly fold to combine
6. Pour in the milk and oil into the rest of the cake batter and, once again, just lightly fold until they are completely incorporated in
7. Line a 9 inch by 12 inch baking sheet with parchment paper and pour the cake batter into it, spreading it across the pan evenly
8. Bake the cake for 10-12 minutes
9. Remove from the oven and remove the cake from the baking tray, allowing it to completely cool on a wire rack
10. Flip the cake over and remove the bottom piece of parchment paper
11. Cut the cake (along the 12 inch side) into 4, 3 inch strips
12. Take the red bean whipped cream out of the fridge and spread it evenly across the cut cake strips
13. Take one strip and roll it up
14. Connect the end of the first roll, to the beginning of the second cake strip and continue to roll
15. Repeat this with the third strip and then place the rolled cake onto a flat surface
16. Take the last cake strip and wrap around the larger rolled cake, connecting it to where the last piece of cake strip ended
17. Take the black sesame whipped cream out of the fridge and pour over the cake
18. Smooth it out over the cake and then enjoy your vertical cake!

*Red Bean Paste

1. Pour the red beans and water into a small saucepot and heat over medium high heat until boiling
2. Once boiling, strain out the water and fill the pot again with water until it is about 2 inches above the red beans
3. Place over medium high heat again and allow to boil for the next 30-45 minutes or until the beans are soft to the touch (if the water runs low at any point, just fill the pot with more water until it once again is 2 inches above the red beans)
4. Once the red beans are done cooking, remove all but 1/4 cup of water from the pot
5. Pour in the sugar
6. Heat the red beans, sugar, and water over medium heat
7. Constantly stir the red beans until the paste slowly forms and the mixture thickens (once you're able to stir and see the paste sticking together nicely you're done)
8. Pour the red bean paste into a lidded container and keep refrigerated