Matcha chiffon cake, with a refreshing matcha aroma, the cake is delicate, tender, and green, melts in your mouth, and is enchanting.

3 eggs, separate the yolks and whites and set aside.

Mix 40 grams of low-gluten flour with 6 grams of matcha powder, then sift them together and set aside.

30 grams of vegetable oil and 60 grams of milk, stir until emulsified and uniform.

Sift in the mixture of cake flour and matcha powder in two batches.

Stir until the color is uniform.

Add 3 egg yolks.

Stir until smooth and free of lumps.

Place 3 egg whites into a bowl without water or oil, add 8 grams of lemon juice, and first lightly beat until large 'fish eye' bubbles appear.

50 grams of white sugar, added in two portions while whipping.

Beat until stiff peaks form, and when you lift the beater, small firm peaks should stand up.

Take 1/3 of the meringue and put it into the egg yolk batter.

Mix well.

Then fold everything back into the meringue.

Mix until the color is uniform.

Pour from a height into a 6-inch chiffon cake mold, lined with parchment paper. Usually, parchment paper is not used, but I lined it because I was too lazy to unmold.

Use a bamboo skewer to draw several circles, lightly tap the mold twice to release large air bubbles.

Preheat the oven to 145°C, bake for 50-55 minutes, and insert a toothpick into the center of the cake. If it comes out clean with no batter sticking, it is fully cooked.

After baking, take it out and tap the mold twice to release the internal hot air.

After demolding, turn it upside down on a cooling rack and let it cool naturally.

After the cake has completely cooled, remove the parchment paper.

Cut in half and eat directly, or slice horizontally to make a cake base.

Matcha chiffon cake, done O(∩_∩)O

The interior is tender and greenish, and the cake has a soft, spongy texture.

The unique aroma of matcha spreads on the tip of the tongue, with a refreshing taste that is intoxicating.

The delicate texture makes it impossible to stop after just one bite.