Exclusive Matcha Cake

Mix the eggs, milk, and corn oil together and stir evenly.

Sift the matcha powder and low-gluten flour, then add the flour to the matcha powder.

Continue to stir until the batter has no lumps.

Crack the egg whites into a bowl without oil or water, and you can also add a few drops of vinegar or lemon juice.

Next, let's whip the egg whites. First, use an electric mixer at medium-low speed to beat the egg whites. Gradually add granulated sugar or caster sugar in three parts as follows: Step 1: Beat until coarse bubbles form and the mixture becomes white and slightly foamy. Step 2: Continue beating until the mixture is fine and has some slight streaks. When lifting the mixer, the egg whites should form a large hook shape; at this point, the whipping is complete. Key point: Do not whip at high speed. Although it saves time, the egg whites will be rough and unstable, easily collapsing like water, which causes the cake batter to deflate when mixed and results in a coarse cake texture when baked. Meanwhile, preheat my Galanz oven to 180 degrees.

Take one-third of the meringue and add it to the egg yolk batter. Use a whisk to fold it from the bottom up until evenly combined. Do not stir in circles, to avoid deflating it and preventing it from rising during baking.

Take another one-third of the meringue and add it to the egg yolk mixture, stirring from the bottom up with a whisk. Avoid stirring in circles to prevent deflating the mixture, which would prevent it from rising when baked.

Finally, pour all of the egg yolk mixture into the egg white mixture, and use a whisk to gently fold from the bottom to the top until evenly combined; do not stir in circles. Line the mold with aluminum foil and pour in the cake batter. Gently shake to release any air bubbles. Place in a Galanz 42L oven, bake at 160°C with both upper and lower heat for 25 minutes. The temperature and time may vary depending on the brand and size of your oven.

Set the temperature and time.

For a Galanz 42-liter oven, set both upper and lower heat to 160 degrees and bake for 50 minutes. Since every oven brand and size is different, the temperature and time settings will vary.

Take it out, demold while cold, cut into pieces!

Finished product.

Give me a piece of the ready-made breakfast.

Finished product.

Finished product.