1. Separate the egg whites and egg yolks and put them into two basins
2. First make the egg yolk paste, add 20 grams of fine sugar to the egg yolks, gently beat them with a whisk, then add 70 grams of salad oil and 80 grams of milk and mix well
3. Sift the flour and matcha powder
4. Beat gently again, no need to beat the egg yolk
5. Add 50 grams of fine sugar to the egg whites three times and beat them with a whisk until dry foaming. When the egg whisk is lifted, the egg whites can pull out a short, upright sharp corner.
6. Add 1/3 of the egg white paste to the egg yolk paste, use a rubber spatula to gently stir up from the bottom to mix evenly
7. Then pour all the mixed batter into the meringue paste and sprinkle with red honey beans
8. Gently stir up from the bottom to form a uniform batter
9. Put the mixed cake batter into a small paper mold, and it’s about seventy points full.
10. Put a few more red honey beans on top
11. Put it in the preheated oven, 160 degrees, about 20 minutes
12. The cake is ready and delicious
