Red bean Sponge Cake

I'm experiencing major inertia to start work and so, to motivate myself, I baked a simple red bean sponge cake for a family gathering. Concerned that everyone will be too full to eat, I intended to bake a small one and it turned out really small, it could only be cut into 3 small pieces. Oh well, I'll bake a bigger one the next time. 

(Makes a 3 layered rectangular cake)

To make the sponge

70g caster sugar
40g cake flour
25g melted butter
3 eggs (separated)

To make the redbean filling

160ml whipping cream
1tbsp icing sugar
red bean filling (about 4 tbsp)

1. Preheat the oven at 180 degrees and line the baking tray (23cm x 33cm).

2. Beat the egg white and sugar till stiff peak.

3. Add the egg yolks and beat for a minute at low speed till combined.

4. Sift the flour over the mixture and fold to combine.

5. Add the melted butter and fold gently to combine.

6. Pour the batter onto prepared tray and bake in preheated oven of 180 degrees for about 10 minutes.

7. Turn the sponge out when ready and allow to cool on cooling rack.

8. Prepare the filling, whipping the cream and the icing sugar until soft peak. Fold in the red bean filling.

9. Cut the cooled sponge into 3 equal portions.

10. Spread red bean cream on one layer.

11. Layer on a second layer, topping with red bean cream again.

12. Layer on a third layer and decorate as desired. I did a simple decoration of cream and red bean filling.

It turned out like an Asian opera cake. I'll try a bigger cake next time. Till then, this recipe is light and ideal for red bean lovers.