6-inch Matcha Powder Traditional Cake

Canola oil (or salad oil, corn oil) is heated in a water bath to 70 degrees.

Add the sifted low-gluten flour and fold until evenly mixed.

Add the milk and stir evenly.

Then add the egg yolk and mix evenly.

Beat the egg whites until they form fine bubbles, then add the sugar and continue mixing.

Beat until thickened, then add sugar for the second time (for a 6-inch cake, I basically add sugar in two times; for an 8-inch cake, I add sugar in three times).

Stop when it reaches this state.

Add 1/2 of the egg whites to the yolk batter and fold until well combined.

Then pour the evenly mixed cake batter into the egg white mixture.

Continue folding and mixing evenly.

Prepare an appropriate amount of green tea powder and stir it evenly into milk (or plain water).

Mix the matcha powder until it forms a paste, then fold it into the cake batter evenly.

The cake batter is ready, showing a light green color.

Pour the cake batter into a 6-inch mold and tap it to remove air bubbles.

Prepare to wrap it with tin foil for waterproofing.

Preheat the oven for 10 minutes, add warm water to the baking tray, place the mold inside and bake at 150°C with both top and bottom heat for 20 minutes, then switch to 140°C with both top and bottom heat and bake for another 20 minutes.

After baking, invert the mold to cool.

Completely demolded.

You can taste it once it's cut. The traditional sponge cake is soft, fluffy, and delicate, with a sweet and fragrant flavor.