• 5 ×15cm (6 inches) chiffon cake tin

  or 2 × 18 cm ( 7 inches) chiffon cake tin

〈White batter〉

• Whisk egg yolks and sugar until it looks pale yellow for about 2~3 mins.
• Add in vegetable oil, whisk until homogenize.
• Add in whole milk and whisk well.
• Shift in all-purpose flour. Whisk until smooth. Set side.

  ※What you have to do is develop gluten to hold a lot of meringue.

〈Pink batter〉

• Whisk egg yolks and White bean paste (or sugar) until it looks pale yellow for about 2~3 mins.
• Add in vegetable oil, whisk until homogenize.
• Add in whole milk and whisk well.
• Shift in all-purpose flour. Whisk until smooth. Set side.

  ※What you have to do is develop gluten to hold a lot of meringue.

〈Green batter〉

• Whisk egg yolks and sugar until it looks pale yellow for about 2~3 mins.
• Add in vegetable oil, whisk until homogenize.
• Add in whole milk and whisk well.
• Shift in all-purpose flour and Matcha powder. Whisk until smooth. Set side.

  ※What you have to do is develop gluten to hold a lot of meringue.

〈Meringue〉

• Put egg whites into stand mixer bowl. Start whisking on medium (KitchenAid speed 4) for about 3~4 mins until foamy.
• Gradually add in sugar, turn up the speed to high when finish adding sugar.
• Whisk until stiff peaks form.

〈assemble〉

• Fold in 210~220g meringue for each batter in 2 stages.

  Tap the meringue to break into pieces without deflating the meringue.

  Then, hold the batter up with whisk to mix roughly.

  Repeat the motion of holding up and down until 80 ~ 90 % done.

  Switch to spatula to finish folding in the meringue.
• Alternate each color into the tin. 300g batter to 15cm tin. 750g batter to 18cm tin.
• Bake 30 mins at 180 ℃（356℉）, rotate the pan half way.
• Cool to room temp. up side down for at least 3 hours. Preferably, chill in the fridge overnight.
• Carefully push the cake to peel off from the tin. Slice into desired size and serve.