Matcha Sponge Cake

by Little Pig Chef

4.6 (1)

Favorite

2

Difficulty

Normal

Time

30m

Serving

2

The batter with some milk is not as high as the cake made by the previous method, but the taste has been improved. Without milk, the taste is more like a cake I ate when I was a child, a bit coarse. Add less milk, although it is not as soft as chiffon, but it is much moist. "

Ingredients

Matcha Sponge Cake

1. Prepare all materials.

2. Beat the eggs into the basin and pour the sugar all at once

3. Use a whisk until you can see clear patterns.

4. Sift the flour, cut and mix evenly, do not draw circles, otherwise it will defoam immediately.

5. Pour the oil along the edge of the basin.

6. Pour the milk and mix well in the same way, without drawing circles.

7. Pour half of the batter into the mold.

8. Sift matcha powder into the remaining half of the batter and mix well.

9. Pour into the mold.

10. Take the chopsticks to roughly melt the two colors of batter. (Actually, I want the effect of irregular patterns.)

11. After preheating the oven for 5 minutes, put the cake batter at 160 degrees and bake for 30 minutes.

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