A Japanese style rolled sponge cake filled with sweet red bean paste, red bean whipped cream, and chestnut pieces.
Preheat oven to 350 degrees F. Line a half sheet size (about 13x18x1) cookie sheet with parchment paper. Wash medium sized mixing bowl to completely remove any grease or oil. Wash hand mixer whisks to remove all oil.
Divide the eggs, putting the whites in the very clean oil free medium bowl, and the yolks in another medium bowl. Add half of the granulated sugar to the yolks. Whip the egg whites with a hand mixer, adding the other half of the sugar a bit at a time, until stiff peaks form. Use the hand mixer to mix the egg yolk and sugar until lightened in color and fluffy, a couple of minutes. Add the butter and mix well. Sift in the cake flour and quickly mix in with the hand mixer, or fold in with a spatula. Add about 1/4-1/3 of the egg whites to the yolk mixture and stir in until completely combined. Add the yolk mixture back into the remaining whites and fold in gently, being careful not to deflate too much. Pour into cookie sheet and even out the top with the spatula. Bake for 15-20 minutes or until baked through.
When cake is done baking, remove from oven and allow to cool for a few minutes. Move the cake with parchment paper to a wire rack to cool. Meanwhile, whip the 1 cup of cream to medium peaks. Add 1/2 cup of sweet red bean paste and whip to combine. When the cake is completely cooled, spread whipped cream all over the top, leaving about 1/3-1/2 cup to cover the outside, if desired. Add the remaining half cup of red bean paste by either dropping globs of it all over, or spreading it out. Sprinkle the chopped chestnuts all over.
Roll the cake from narrow end to narrow end. Start by peeling back the parchment paper a little, and start rolling while peeling away the parchment. Fold parchment paper onto itself to keep the sticky cake remains from getting on your hands. Once the cake is rolled up, place in refrigerator to set up (about a half hour). Remove from fridge and cover with the remaining cream, and top with whole chestnuts.