Matcha Cube Cake

Name: Matcha Cube Cake
Total time: 15 min
Yield: 2
Cuisine: Chinese
Ingredients: 80g Low-gluten flour; 20g Matcha powder; 5 egg; 60g Vegetable oil; 75g milk; 30g+60g Caster sugar

by Glutton Nonnon

5.0 (1)

Favorite

Difficulty

Normal

Time

15m

Serving

2

In March, spring flowers bloom and there is greenery everywhere.
It's most suitable to go out for a trip to meet up to three or five friends.
However, Chunyu Feifei stopped the pace of going out.
Simply bake the emerald green matcha cake on the top plate, make a pot of spring tea, and watch the raindrops dripping under the eaves, fast and slow, like a thread that is cut continuously, and a jade bead with a broken thread, tick and tick. , Also very interesting.
Spring is here, let’s have a matcha cake~~"

Ingredients

Matcha Cube Cake

1. Separate the yolk and egg whites, and put the egg whites in a clean container that is free of oil and water. Pour water, oil and 30g of fine sugar into the egg yolk and stir well.

2. Sift the flour and matcha powder into the egg yolk and mix well. The stirred egg yolk paste is delicate, sticky and without particles, so that the egg yolk paste is ready.

3. Preheat the oven to 160 degrees. Add fine granulated sugar to the egg whites, beat at low speed until neutral foaming, lift up the whisk, the egg whites are upright and sharp, as shown in the picture.

4. Pour 1/3 of the meringue into the egg yolk paste, and stir evenly from bottom to top from the bottom of the bowl.

5. Pour all the batter from step 4 into the remaining meringue, stir evenly from bottom to top from the bottom of the bowl.

6. Spread greased paper on the golden non-stick bakeware, pour the cake batter, and shake out bubbles.

7. Put the mold in the middle of the oven at 150 degrees for 20 minutes. After being out of the oven, take it out of the mold, place it on the drying rack, tear off the oily paper on the sides, let it cool, and cut into pieces for consumption.