Matcha Chiffon Cake

Matcha Chiffon Cake

1. Mix low-powder and matcha powder through a sieve;

2. Separate the egg yolk and white protein. Use a whisk to beat the egg whites until dry foaming, that is, lift up at a right angle, and add fine sugar three times during the process; put it in the refrigerator and store it for later use;

3. Then add sugar, 40 grams of milk and 40 grams of grape seed oil to the egg yolk dish, and beat them evenly;

4. Sift the powder in 1 again;

5. Harmony until no particles

6. Add 1/3 of the whipped egg whites to the egg yolk paste, and use a spatula to cut evenly;

7. Add the homogenized egg yolk paste to the remaining 2/3 of the egg white, and continue to cut and homogenize. Do not make a circle to avoid defoaming;

8. Made cake batter;

9. Pour the reconciled cake batter into the mold and smooth it with a spatula; lift it up on the table with your hands and shake it a few times to shake out the large bubbles inside;

10. Pour the reconciled cake batter into the mold and smooth it with a spatula; lift it up on the table with your hands and shake it a few times to shake out the large bubbles inside;

Tips:

To make chiffon, use odorless vegetable oil, you can use salad oil instead of grape seed oil in the recipe!

Milk can be replaced with water!

The mold does not need to use anti-sticking, and does not need to be oiled, otherwise the cake body is difficult to maintain the original state!