How to make Matcha Chiffon Cake

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  1.Add hot water into the matcha and mix until there are no particles, set aside to cool and set aside

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  2.Add fine sugar to egg yolks and mix well, then add vegetable oil and mix well until emulsified

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  3. Pour the cooled matcha liquid into the egg yolk mixture and mix well

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  4.Sift in low-gluten flour Mix until there are no lumps

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  5.Add egg whites into lemon juice and beat with a whisk until thick, no.Add 1/3 of the fine sugar at one time and beat until dense fine foam.Add 1/3 of the fine sugar for the second time and beat until texture appears.Add the remaining fine sugar and continue beating until it forms dry peaks.

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  6.Put 1/3 of the meringue into the egg yolk matcha paste and mix well

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  7.Pour all the meringue into the remaining meringue and mix evenly, do not mix in circles., to avoid defoaming

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  8.Pour the mixed cake batter into an 8-inch hollow mold , pick up the mold and shake it twice to remove the bubbles, put it into the preheated oven, and bake it at 175 degrees for 40 minutes (the time and temperature are for reference only, please refer to the actual situation of your own oven)



9.After coming out of the oven, shake it twice from a height of 10cm and buckle it immediately

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  10.Remold after cooling