How to make Matcha Chiffon Cake (8 inches)

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  1.Prepare the required materials

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  2.Eggs Separate into two water-free and oil-free containers.The egg whites are best placed in stainless steel containers

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  3.Add 3 drops of white vinegar to the egg whites, beat at speed 2 until the fish eyes are thick and add 20g of white sugar

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  4. Beat at speed 3 until as shown and add 20g of sugar

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  5. Beat at speed 4 and add the remaining 20g sugar as shown

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  6. Beat at speed 5 until peak-like, as shown in the picture, keep in the refrigerator for later use

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  7. Before beating the egg yolk, mix the matcha powder with 100g water at 80 degrees until there are no particles and set aside.(Forgot to take a picture) Then add 40g of sugar into the egg yolks and mix well

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  8.Pour in the corn oil and stir evenly

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  9.Pour in matcha Stir the water evenly

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  10. Sift in the low-gluten flour in three batches and mix well.

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  11.Stir until there are no particles

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  12. Preheat the oven to 150 degrees, put one third of the meringue into the matcha paste from the bottom Cut and mix evenly

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  13.Pour in the mixed egg batter Add the remaining meringue, cut up and down, and mix evenly without making circles

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  14.Stirred Matcha egg paste

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  15.Pour into the mold, Shake it for a few times, then use a toothpick to make a Z-shape, put it in the middle of the oven, adjust the temperature to 140 degrees for 25 minutes, and then to 150 degrees for 27 minutes

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  16.After it is done, take it out and shake it a few times, then buckle it immediately.It will take about three hours

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  17.Gorgeous after three hours

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  18.Take a side photo

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  19.I fell in love with the super soft matcha cake as soon as I tasted it