How to make matcha chiffon cake

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  1. Prepare all the ingredients and equipment and arrange them in an orderly manner.Panic on the spot

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  2. Separate the egg yolk and protein, add oil, milk, salt, 20 grams of sugar and set aside

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  3. First add a little bit of tartar powder to the egg whites and use an electric egg beater at low speed to make a rough foam.When the time comes, add one third of the white sugar and beat until the rough foam disappears, then add one third of the white sugar and beat at medium speed

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  4. Then add the last one-third of the sugar and beat at high speed until dry foam.Lift the egg beater and a cone will appear to form short and small peaks.The egg whites are ready

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  5. Beat the reserved egg yolks at low speed for a few seconds

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  6.Sift in the cake flour and matcha powder

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  7.Use a whisk to stir until there is no dry powder, then beat at low speed for a few seconds and use a spatula to stir until there is no particle-free egg yolk paste

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  8. Scoop out one-third of the egg whites and add it to the egg yolk paste and stir evenly.Then scoop out one-third of the egg white paste and stir evenly

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  9. Then pour all the egg yolk paste into the remaining one-third of the egg white paste and mix evenly.No lumps, delicate and smooth cake batter

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  10. Stir and preheat the oven to 160 degrees.Pour the cake batter from a height into a six-inch mold to knock out big bubbles

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  11.Oven Bake at 160 degrees for 50 minutes (already almost ready and perfect without cracking)

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  12.After baking Remove and knock out the remaining air and invert to cool

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  13.Take off the mold and dress it up p>