Cloud Matcha Cake
1.
Put the egg whites in a basin without water and oil.
2.
Pour in a little white vinegar.
3.
Beat at high speed until thick bubbles are formed, and put in 10g of white sugar first.
4.
Add the remaining 20g of white sugar in two portions and beat it at high speed until it foams.
5.
Turn to medium speed or low speed and beat until dry foaming, and sharp corners are generated.
6.
Put the egg yolks in a bowl, add a little corn oil, water and vanilla extract.
7.
After the egg yolks are evenly stirred, sift in low-flour, cornstarch and matcha powder.
8.
Stir well.
9.
Take one-third of the egg white and put it into the matcha paste.
10.
Stir evenly.
11.
Pour the matcha paste into the remaining egg whites.
12.
Stir evenly.
13.
Pour into a 7-inch cake mold from a height of 15 cm, and smooth the surface.
14.
Preheat the oven and heat up and down at 160 degrees for 40 minutes.
15.
Immediately after baking, buckle upside down on the grill and let cool.
16.
The cooled cake is removed from the mold and divided into three pieces for later use.
17.
Put the whipped cream in a bowl, and add the remaining 10g of sugar.
18.
Hit at medium speed until the lines are formed and do not disappear.
19.
Take a piece of cake and spread the cream evenly.
20.
By analogy, everything is done well.
21.
Spread the remaining cream on the surface.
22.
I cut a few small flowers, put them on the surface of the cake, and sifted a layer of matcha powder. (The amount of matcha powder on the surface is not included in the main ingredient)
23.
Flowers like clouds ❀~
24.
Forgive me for not looking good/(ㄒoㄒ)/~~
25.
Fortunately it tastes good
Tips:
1. The egg whites and whipped cream should be sent at a medium or low speed in the final stage to avoid over-whipping.
2. The oven settings are for reference only.
