Matcha Yogurt Cake

Matcha Yogurt Cake

1. Prepare materials.

2. Separate egg yolk and egg white.

3. Break up the egg yolks.

4. Add oil and beat.

5. Add yogurt.

6. Beat evenly.

7. Sift in the mixed powder.

8. Z-shaped and beat evenly, then set aside.

9. Beat the egg whites until thick.

10. Put in one-third of the sugar.

11. When it is finely foamed, add one third of white sugar until the egg white has a white luster, and it becomes a wet foam and puts it into the spatula to stand upright.

12. Take one third of the egg white and add it to the stirred egg yolk lake.

13. Stir evenly.

14. Stir the egg yolk evenly into the egg whites.

15. Mix the egg white and egg yolk paste by cutting and mixing, remember not to draw a circle to avoid defoaming.

16. After preheating the oven at 180 degrees, put an appropriate amount of water in the baking tray and bake at 180 degrees in a water bath for 10 minutes, then turn to 150 degrees and bake for about 50 minutes.

17. Finished product.

Tips:

1. The larger number of eggs is 4.
2. Add matcha powder to reduce the number of low powder grams accordingly.
3. Please adjust the temperature of different ovens by yourself.
4. The oil and sugar in this cake are reduced by 10 grams compared to the general formula, and the sweet and oily ones can be increased.
5. Sunflower oil can also be replaced with butter.
6. It is recommended to use Wakatake or five bells for matcha. The color of domestic matcha is not good.