1. Add fine sugar into the egg yolk to thicken the egg liquid.
2. Add salad oil and mix well.
3. Add water and stir well.
4. Add twice sifted low-gluten flour and matcha powder.
5. Stir well.
6. After the egg whites are soaked, add fine sugar.
7. Beat until hard foaming.
8. Pour the beaten egg whites into the matcha egg yolk paste three times, and mix quickly evenly.
9. Pour the batter into the cake mold. Bake at 170 degrees for 30 minutes.
10. Add confectioner's sugar and matcha powder to the whipped cream and whip until it gets very hairy.
11. Spread the cream on the cake and continue to spread evenly.
12. Put the cream in the piping bag and squeeze out the cream for decoration.
13. Place strawberries in the center, sprinkle some dried strawberry diced, and decorate the cake.
14. Finished picture ٩(˃̶͈̀௰˂̶͈́)و
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