Matcha Chiffon Cake Recipe｜Ohyoo Cooking

Ingredients:
Egg white 140g
Granulated sugar 75g
Egg yolk 70g
Salad oil 45g
Milk 55g
Cake flour 70g
Matcha powder 10g

Mold size：Φ17cm

Baking：175℃/347°F 35min

How to make:
1. Prepare about four eggs, separate the white and yolk, and freeze the white for later use.
2. Mix salad oil and warm milk evenly. After emulsification, add sifted low-gluten flour and matcha powder. After roughly mixing, add egg yolk and stir evenly.
3. Beat the egg whites, add the sugar in three times, the egg whites need to be beaten a little harder, until they are like a small hook.
4. Take a part of the egg white and egg yolk paste, then mix it completely with the rest of the egg white, stir well and pour it into the mold, use a bamboo stick to stir the batter evenly, bake.
5. After it is out of the oven, turn it upside down and let it cool, keep it sealed overnight, and it is best to take it out of the mold the next day!

#matchachiffoncake
#chiffoncake

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