Candied Matcha Chiffon Cake

Candied Matcha Chiffon Cake

1. Separate egg yolk and egg whites, set aside the egg whites for later use, add white sugar to the egg yolks and mix well

2. Add milk and stir well

3. Add corn oil and stir well

4. Add the sieved low powder and matcha powder and stir well and set aside for later use

5. Add a few drops of lemon juice to the egg whites and beat with a low-speed whisk

6. Dense small bubbles appear, add some sugar, continue to beat

7. Stir until there are slight lines, add some sugar, and continue to stir

8. Scrape the meringue on the edge to concentrate, and add the sugar at the end

9. The whisk feels resistance and there are obvious lines, indicating that the whisk is successful

10. Mix the custard on one side slightly

11. Add part of the meringue and stir vigorously

12. Stir evenly, then add part of the meringue, continue to stir

13. Stir evenly and add the remaining meringue, continue to stir evenly

14. The meringue on the edges should also be mixed evenly

15. Add candied dates to the prepared cake tin and pour the mixed cake batter

16. Put it in a preheated oven at 150 degrees and bake for 60 minutes. Take it out and shake it and let it cool down immediately.

17. After it is completely cooled, it will be demoulded and cut into pieces for consumption.

Tips:

Dispense the meringue carefully