1. Powder the matcha with hot water, stir well and set aside
2. Mix salad oil, milk and 20 grams of caster sugar and stir until the sugar melts
3. Add sifted low powder
4. Stir until smooth and no particles
5. Add egg yolks and mix well
6. Add the egg whites to the lemon juice, and add the remaining 50 grams of caster sugar in three times, and whip until moist foaming
7. Put 1/3 of the beaten egg whites into the egg yolk paste and stir evenly, do not draw circles to avoid defoaming
8. Pour the mixed batter back into the remaining egg whites and stir evenly
9. Take a small part of the mixed batter and put it in step one to mix
10. Then re-pour it back into the original batter and mix it twice. Don’t have too many plates, or the finished product will have no pattern (mine is just a few more times, but the pattern is not very clear)
11. Pour the mixed batter into a 28x28cm gold baking pan covered with greased paper, and then gently shake the baking pan to spread it evenly. Remember to spread it out with a spatula to affect the texture. Put it into the middle layer of the preheated 170°C oven, up and down. Bake for about 17 minutes
12. After the oven is hot, tear off the oiled paper, and whip the whipped cream with powdered sugar until a little pattern appears.
13. When the cake is warm and cool, spread the cream and pile one end into a hill (pictured)
14.
Then roll it up with a rolling pin, put it in the refrigerator for more than half an hour to shape
15. Cut into pieces and eat
