Matcha Sponge
• RedMan Egg | 12088 | 3 nos.
• RedMan Yolk | 12088 | 3 nos.
• RedMan Fine Sugar | 1416 | 81 gm
• RedMan Pure Honey | 56144 | 18 gm
• RedMan Plain Flour | 1242 | 68 gm
• RedMan Bakeable Green Tea Powder | 63273 | 15 gm

Green Tea Whipped Ganache
• Callebaut W2 White Chocolate Couverture | 67340 | 100 gm
• Grand Fermage 35% Whipping Cream | 58611 | 80 gm
• RedMan Bakeable Green Tea Powder | 63273 | 8 gm
• Grand Fermage 35% Whipping Cream | 58611 | 150 gm

**Method**
1. Whisk up the egg, yolk, sugar, and honey till pale and fluffy.
2. Sievel the flour and green tea powder.
3. Gently fold the dry ingredients into the egg mixture.
4. Spread the batter into a 30cm x 40cm tray lined with baking paper and bake in a preheated oven at 190°C for 10 to 12 minutes.

**Method**
1. Microwave the white chocolate in bursts of 30 seconds until half melted. Sieve the green tea powder in and mix well.
2. Bring the 80g of cream to a boil. Pour the hot cream into the chocolate and mix well till the chocolate has dissolved.
3. Using a spatula, mix in the 150g of COLD cream in 2 parts until homogenous.
4. Cling wrap the ganache and let it set in the fridge for at least 2 hours before using.

**Assembly**
1. Whisk up the cold ganache in a mixer until stiff peaks.
2. Spread the whipped ganache onto the green tea sponge and pipe a line of red bean paste on the bottom of the sponge.
3. Roll the sponge from the bottom up carefully with the seam on the bottom side of the roll.
4. Leave the roll wrapped in the baking paper and leave to set in the fridge for 15 minutes before serving or slicing.
5. Dust with green tea powder or icing sugar.