Matcha Lemon Cake
1.
Prepare all kinds of ingredients, preheat the oven, and fire up and down at 165 degrees for 10 minutes. The matcha powder I use is Japanese Aolan.
2.
Mix lemon juice with corn oil and beat with egg until it is emulsified, that is, the color is whitish and there is no obvious oil on the surface.
3.
Melt with a little butter (out of the amount) and smear the inside of the mold, which is more conducive to demolding.
4.
Beat the whole egg: Beat the whole egg into a water-free and oil-free egg beater, add fine sugar, and beat with an electric whisk until the color is white, the volume expands three times, and the dripping marks will not merge quickly. .
5.
Sift in the mixture of low-gluten flour and matcha powder, and gently stir from the bottom until there is no dry powder.
6.
Pour in the mixture of lemon juice and corn oil twice, and mix gently. The mixed cake batter should be roughly the same volume as the whole egg after whipping. If the volume is obviously reduced or the mixed cake batter is very rough, it means that the whole egg is not beaten enough, or the batter is defoamed during mixing, and the cake batter will return after baking. It collapses and tastes bad.
7.
Put the cake batter into the cut-out piping bag, squeeze it into the mold, and fill it up to nine minutes full (slightly more than the ordinary cup cake, so that the baked shape is more rounded).
8.
Put the mold in the middle of the ACA oven, heat up and down at the same time, and bake for about 15 minutes. The specific temperature and time should be adjusted according to different ovens.
9.
Take out the mold, directly invert it and let it cool on the drying net.
Tips:
The finished cake can be sealed and stored at room temperature (not exceeding 20 degrees) for 3 days. It can be eaten directly or squeezed into cream, strawberry jam or custard jam with a puff mouth. The taste is varied.
