1. Sift the low-gluten flour and matcha powder and mix well.
2. Separate the white and egg yolk, add milk, corn oil, and 10g of sugar to the egg yolk container and mix well with a spatula.
3. Put the matcha flour into the egg yolk mixture and mix well.
4. Add white vinegar to the egg whites, add white sugar in three times and beat until hard foaming until there are upright small sharp corners.
5. Add one-third of the egg whites to the egg yolk paste and mix well.
6. Pour it back into the egg whites and mix well with a spatula.
7. The mixed cake batter.
8. Pour it into a baking tray lined with greased paper and shake it a few times.
9. Preheat the oven at 165 degrees in advance, bake the upper and lower heat for 25 minutes in the middle layer, and cut into several pieces.
