Green Tea Cake

Green Tea Cake

1. Material preparation.

2. Sift the low-gluten flour, matcha powder, baking powder, and milk powder and mix (because I'm lazy, it saves trouble, just pour it directly), and prepare 30g of icing sugar (you can also use ordinary sugar).

3. I use my hands to separate the egg yolk from the egg white because it is super convenient, but some people find it unhygienic. In fact, it’s good to wash it clean, and you don’t always wear gloves when you face it.

4. Beat the egg yolks, add icing sugar, salad oil (common oil used at home), and stir evenly with milk.

5. Add the prepared flour in portions and mix well.

6. Add a few drops of apple cider vinegar to the egg whites (white vinegar and lemon juice are fine, I prefer apple cider vinegar) at high speed. When there are a lot of bubbles, add icing sugar and beat until dry and foamy. Use a spatula to pick up a piece of egg white, as long as it does not deform and The pit does not collapse (it feels like a small brick, very subtle).

7. Take one-third of the egg white and mix it with the egg mixture. In fact, there is no requirement. Don't stir too fast. Make a circle on the side to spread the egg whites evenly (this time you can preheat the oven, 150°) .

8. like this.

9. Pour the stirred paste into the remaining egg whites and continue stirring.

10. like this.

11. Pour it into the mold and smooth it out, the eight inches I used.

12. Put it on the lower layer and heat it up and down at 150° for 45 minutes. In the last five minutes, turn off the upper heat pipe and bake it only at the bottom (the specific temperature and time still depend on your own oven).

13. After baking, wait until the mold is not too hot and put on the gloves to prevent it from collapsing, and take out the cake when it won't be hot to touch with your hands (although it looks bad, it tastes great).