Matcha Red Bean Swiss Roll

1: Preheat oven to 340°F and line an 11x11 inch baking pan with parchment paper.

2: In a bowl, warm the oil in the microwave for about 30 seconds. Sift in matcha powder and mix well. Add milk and whisk until combined. Sift in cake flour and mix in a 'Z' motion until well combined. Add egg yolks and mix until a nice batter forms.

3: In a separate bowl, add egg whites and lemon juice. Whisk on medium speed, gradually adding in 45g of sugar. Whisk until medium peaks form.

4: Fold meringue into the yolk batter in 3 additions until combined. Pour batter into the pan and bake for 30-35 minutes. Remove from oven and let cool on a cooling rack.

5: Beat the heavy whipping cream (optional: with 7g matcha powder) and 20g powdered sugar until stiff peaks form. Once the cake is cooled, flip it over to remove the paper, then flip it back. Apply the cream on top and roll it up. Refrigerate for 2 hours before decorating as desired.