綠茶蛋糕卷 (Green Tea Swiss Roll)

(Recipe source: http://copycakekitchen.blogspot.com/2013/04/green-tea-swiss-roll-ab-30-its-tea-time.html?m=1)

Ingredients:
3 eggs yolk
20g castor sugar
1/8 tsp sugar
20g corn oil (I used canola oil)
60g milk
50g low protein flour
20g green tea powder
5g corn flour

3 eggs white
60g sugar
Filling
Red bean
100g whipping cream (whipped)

Method:

1. Whisk eggs yolk and sugar until sugar dissolve.
2. Add in corn oil and milk, combined well.
3. Sift in all flour into egg mixture, stir to combine.
4. In other bowl, beat egg white until foamy, gradually add sugar and continue to beat till soft peak form.
5. Take 1/3 of egg white and use a hand whisk  to mix into egg yolk batter.
6. Fold in the balance egg white with a spatula till well combine.
7. Pour the batter into swiss roll tray lined with baking paper (ungreased). 
8. Smooth the surface with scraper. Tap the tray to remove big bubbles.
9. Bake in preheat oven at 170C for 25 minutes.
10. Once the cake done, transfer the cake to wire rack. Leave to cool for 5 minutes.
11. Invert the cake and gently remove the baking paper. 
12. Spread evenly a layer of whipping cream over the sponge surface and follow by red beans paste on top. 
13. Roll it up gently and tightly. Wrap and chill for 30 minutes or 1 hour.

Tips:
Snip off the other end of the cake at 45 degree angle. (for neatly attached at the end of rolling)
Cut 3 lines at the beginning of rolling point but the cake is still attached to each other.