How to make matcha chiffon cake

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  1. Prepare all materials.

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  2. Pour 20g sugar, milk, and vegetable oil into the egg yolks and stir evenly.Then sift in the low-gluten flour, baking powder, cornstarch, and matcha powder, and stir together evenly.

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  3. Add a few drops of lemon juice (I use concentrated lemon juice) into the egg whites

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  4. Add the remaining sugar in 3 batches and beat.The first time is when fish bubbles appear, the second time is when it turns into small bubbles, and the third time is when lines first appear.

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  5. Then pour in 1/3 of the beaten egg whites and stir, then add Pour the mixture back into the remaining 2/3 of the egg whites.This will make it more even.

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  6. Now preheat the oven to 180 degrees, pour the mixture into the mold, and shake After a few times, use a toothpick to poke out any big air bubbles.Then you can put it in the oven and bake it at 180 degrees for 40 minutes.Turn it upside down immediately after baking to prevent shrinkage, and it will be easy to release from the mold after cooling.

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  7.That's it!