How to make Matcha Chiffon Cake

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  1.First, beat the yolks and whites of the eggs into oil-free and water-free basins

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  2.Then put the water and corn oil into the egg yolks and stir evenly

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  3.Sift in Sift the cake flour, cornstarch and matcha powder together into the egg yolk liquid

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  4.Then Use a hand whisk to mix evenly until there are no grains.Do not stir in circles, but in tic-tac-toe shapes

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  5.After mixing, let’s beat the egg whites.First, drop a few drops of white vinegar into the egg whites, beat with an electric egg beater at medium speed until coarse foam, add one-third of the sugar, and continue beating from medium to high speed

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  6.Add the remaining sugar in turn and continue to beat until dry peaks form.I always beat until it reaches nine points p>

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  7. At this time, preheat the oven to 140 degrees, turn the heat up and down, and then add the meringue in three parts into the egg yolk paste

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  8.Because the matcha paste is thicker than the original paste, turn it over Be careful to be gentle when mixing, do not mix hard, stir well and continue to add the remaining meringue

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  9. Stir evenly and pour it into the mold.Hold it up with both hands and shake it vigorously to shake out the bubbles

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  10.Put it in the oven at 140 degrees with upper and lower heat, and bake the middle and lower layers for 60 minutes

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  11.When the time comes, take out the mold, shake it a few times, and immediately flip it upside down.I made it at night and demoulded it when I got up early

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  12.After demoulding

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  13.Meimeidi ! Primary colors, not to mention bright colors are all beautiful