Matcha Chiffon Cake
1.
In a clean container, mix 10 grams of white sugar and 2 egg yolks, mix well, add vegetable oil, water, and mix with a manual whisk until it is evenly emulsified. Sift the powder into the egg liquid and stir evenly.
2.
Put 2 egg whites in a clean oil-free and water-free container, add lemon juice and a little salt, beat the egg whites with an electric whisk at low speed until foamy, add 20 grams of white sugar in three times, and beat until the whisk can be lifted Just when the small sharp corners are out.
3.
Preheat the oven up and down at 160 degrees. Use a rubber knife to add one-third of the whipped egg yolk to the egg yolk paste. Cut and mix evenly. The action requires light and fast action to prevent defoaming. (The cutting and mixing action: Use a rubber knife Stick to the edge of the container, pick up the egg yolk paste from the bottom, cut 3 or 4 times like cutting vegetables, repeat the process of picking up and cutting several times), and finally pour the mixed egg yolk paste into the remaining egg whites and continue to stir evenly , The action is the same as before.
4.
Put the stirred egg batter into a soft measuring cup and squeeze it into the mold evenly half full, and sprinkle a little almond flakes on the surface of the egg batter, shake it gently on the table a few times to shake out large bubbles, and put the mold into preheating In the lower and middle layer of a good oven, heat up and bake at 150°C for 30 minutes (please adjust the oven temperature according to your own).
5.
After the cake is baked, let it cool down. Look at the front and back of the baked cake. The back is smooth and there are almond slices on the front.
Tips:
1. I use a Lekui heart-shaped eight-link mold. Please choose the amount of ingredients according to the size of your mold.
2. As the temperature of each oven is different, please adjust the baking temperature and time as appropriate.
