Matcha Milk Tea Sponge Cake
by Flower fish
Favorite
Difficulty
Easy
Time
1h
Serving
2
1. Ingredients: 5 eggs, 100 grams of low-gluten flour, 2 bags of matcha milk tea, 110 grams of soft white sugar, 55 grams of butter
2. Melt the butter and set aside.
3. Beat the eggs into the basin and add soft sugar.
4. Use an electric whisk to beat until a toothpick is stuck in it.
5. Afterwards, sift in low-gluten flour and put it in the matcha milk tea.
6. Mix well with a spatula.
7. Next, add the melted butter.
8. Stir well.
9. After that, grease the inner pot of the rice cooker with greased paper.
10. Pour in the mixed matcha milk tea batter.
11. Enter the rice cooker, cover the lid, plug in the power source, and press the cake function to work.
12. Finally, when the work is finished, jump to the time of holding.
13. Open the lid and take it out.
14. Leave it upside down on the shelf to cool.
15. Cut it on the chopping board and serve.
