Matcha cake

Overview

My daughter is a matcha lover and she likes all kinds of matcha. This is in line with the environmental protection concept of green food.

Sift the cake flour and matcha powder and mix well.
Separate the egg white and egg yolk, add 10g of milk, corn oil, and white sugar to the egg yolk container and mix well with a spatula.
Add the matcha flour to the egg yolk mixture and mix well.
Add white vinegar to the egg whites, add sugar in three batches and beat until stiff peaks form.
Add one-third of the egg whites to the egg yolk batter and mix well.
Pour back into the egg whites and mix well with a spatula.
Mixed cake batter.
Pour into a baking sheet lined with greaseproof paper and shake a few times.
Preheat the oven to 165 degrees in advance, bake on the middle level for 25 minutes, then cut into several pieces.