1. Mix salad oil, milk and 31 grams of caster sugar and stir until the sugar melts
2. Add the sieved low flour and cornstarch and continue to stir until smooth and no particles
3. Separate the egg whites from the egg yolks, add the egg yolks to step 2 and stir to form an egg yolk batter
4. Divide the egg yolk paste into 3 points, take one part of the egg yolk paste, add 5 grams of cocoa powder, and mix well
5. Take another part of the egg yolk paste, add 5 grams of matcha powder, and mix well
6. The egg whites are put into a clean, oil-free and water-free container, and 62 grams of caster sugar is added in three times to beat until dry foaming
7. Divide the meringue into three equal parts and add them to the cocoa, matcha, and original batter and stir well
8. This is the state of mixing
9. Pour the mixed cake batter into 8-inch hollow cake molds in layers
10. Put it in the second-to-last layer of the oven preheated in advance to 150 up and down, and bake for 50 minutes
11. After the baked cake is out of the oven, it will be inverted immediately, and it can be gently demoulded after it has cooled
12. Slicing can be practical
Tips:Many friends have not succeeded in Chiffon. In fact, it is better to pay attention to three questions. First: The egg whites need to be sent to a dry state, and the bowl for sending egg whites must be free of oil, water and yolk.
Second: It is best to use a manual whisk for mixing the batter, which is easy to mix and has no particles. (It is not recommended to use a spatula to mix)
Third: When the egg yolk paste and meringue are stirred, stir it from the Internet
