1. Load a piece of oiled paper (oil cloth) with the size of a 28x28 gold plate, brush a little oil on the bottom, put the oiled paper in the baking tray, and smooth it
2. Butter and powdered sugar and mix well
3. Add room temperature egg whites in portions and mix well
4. Sift in the mixture of low powder and tea powder
5. Stir until smooth and without dry powder
6. Use a spatula to smooth the matcha cake batter into the gold plate
7. Take a serrated spatula, draw a wave pattern on the matcha cake batter, refrigerate for later use
8. Making the cake embryo: mix oil and milk to emulsify, knock into the egg yolk
9. Sift in low powder and mix in "Z" shape until there is no dry powder
10. Put a little salt and lemon juice in the egg whites, beat until coarsely foamed, add sugar in 3 times, and beat until moist foaming
11. Mix the egg white and egg yolk paste up and down in 2 times, pour it into a gold plate of matcha paste, shake it left and right and shake it gently to remove bubbles
12. Preheat the oven to 150 degrees, and heat the upper and lower middle layers for 30-35 minutes
13. After being out of the oven, shake it for a few times and put it upside down until slightly hot, and the bread knife cuts off the irregular edges
14. Whip the whipped cream and sugar until 70% to 80%, spread on the front of the cake
15. Roll it up with a rolling pin and refrigerate for more than 2 hours
16. A good afternoon tea time has begun...
17. Beautiful wave pattern
18. Finished picture
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