Matcha yogurt cake, a delicious baked treat that combines the freshness of matcha with rich milky aroma.

3 eggs, first separate the yolks and whites and set aside. Note: Freezing the egg whites for 10 minutes can make them whip more stably.

40 grams of corn oil and 60 grams of yogurt, mix until emulsified and smooth.

Sift in 30g of low-gluten flour, 8g of matcha powder, and 8g of cornstarch.

Stir until the color is uniform.

Add 3 egg yolks.

Stir until the batter is smooth.

3 egg whites, 6 grams of lemon juice, first whisk until large 'fish eye' bubbles form.

40 grams of white sugar, added in two portions, whip until it forms small elastic peaks on the whisk.

Take 1/3 of the egg white foam and add it to the matcha batter.

Mix until the color is uniform.

Then pour everything back into the egg white mixture, and use a cutting and folding method to mix until the color is uniform.

Pour the batter into the mold from a height.

Use chopsticks to make circles in the batter to remove large air bubbles, then shake it twice to remove large air bubbles.

Preheat the oven to 150°C, then put it in and bake for 20 minutes first.

Quickly take out and make a cross.

Put it in at 150°C and bake for another 30 minutes.

Remove from the oven when baked, tap twice to release the internal heat, and invert to let it cool completely.

Then demold.

Matcha yogurt cake, done O(∩_∩)O

The cake has a soft and tender texture, with a delicate taste.

The smoothness of the yogurt makes the entire cake full of layers.

Every bite is immersed in the rich aroma of matcha, as if being in a tranquil tea garden, feeling the serenity and vitality of nature.