Matcha Red Bean Cake

Wrap the outside of the cake tin in foil and line the inside with baking paper.

Sift the low-gluten flour and matcha powder together into a large bowl.

Heat corn oil until very hot, then pour into the flour mixture and stir until combined.

Pour in warm milk and stir the batter until smooth.

Separate the eggs, refrigerate the whites, then mix the yolks into the batter until silky smooth.

Add vinegar to the chilled egg whites and beat on high speed until large bubbles form.

Add sugar in three separate additions while beating, until the meringue is glossy with soft, slightly curved peaks.

Fold one-third of the meringue into the matcha yolk batter, then pour it back into the remaining meringue and fold until fully combined.

Scatter red beans on the tin base, pour in half the batter, add another layer of red beans, then pour in the rest of the batter.

Gently tap the tin several times on the counter to release large air bubbles.

Pour hot water into a large roasting tray, place the tin inside, and bake at 140°C for about 70–80 minutes.

Remove from the oven straight away, unmould the cake, and peel off the baking paper while still hot.