1. Separate the yolk and protein and put them into clean, water- and oil-free basins.
2. Add salt and 10 grams of sugar to the egg yolk and beat evenly
3. Add the oil in portions and beat evenly
4. Add the milk in portions and beat evenly
5. Sift in low-gluten flour and mix well
6. Sift in the matcha powder and mix well
7. Add a little lemon juice to the egg whites
8. The electric egg beater starts to add about one-third of the 35 grams of sugar when large bubbles appear
9. Continue whipping until small bubbles appear and add one third of the sugar
10. After the lines appear, add the last one-third of the sugar
11. Continue to beat until the whisk has long and curved sharp corners
12. Take one-third of the egg white and add it to the egg yolk paste, and mix it evenly with a rubber spatula from bottom to top (note that you cannot use a spatula to stir in a circular motion, which will cause serious defoaming)
13. After adding one-third of the egg whites, continue to stir
14. Finally, pour the egg yolk paste into the egg white bowl and mix thoroughly
15. Pour the cake batter into a baking tray lined with greased paper, and shake it vigorously on the table a few times to expel the bubbles. Preheat the oven to 180 degrees, heat the middle layer up and down, and bake for about 20 minutes
16. After taking it out of the oven, buckle the cake upside down on another piece of greased paper, and tear off the piece of greased paper that was originally spread on the baking tray. Then turn the cake over again (the side with the oily paper torn in the picture is facing down). I didn't tear the greased paper well, and I rubbed off the untorn part a little at the back. . .
17. Whip the whipped cream with sugar, spread it on the cake, add some diced strawberries, roll up while the cake is still warm, set for 15 minutes
18. Cover one side of the cake with plastic wrap
19. Sift the powdered sugar and remove the plastic wrap to complete
