Yogurt matcha cake

Overview

Once upon a time, I saw the matcha cake made by other friends. The pure green color really whetted my appetite. Everyone must remember that when making matcha cakes, breads or biscuits, you must choose good quality matcha, so that they will taste good and have bright colors. This time I used Wakatake’s matcha, and later ordered Isuzu’s matcha from I Baking. In short, good matcha is the key to a perfect matcha cake.

Tags

• baking
• cake
• chiffon cake
• cake flour
• corn oil
• egg yolk
• homemade thick yogurt
• matcha powder
• fine sugar
• protein

Ingredients

Steps

1. 1 Weigh the matcha powder and cake flour together.

   

2. 2 Sift together the cake flour and matcha powder.

   

3. 3 Add corn oil to thick yogurt and beat evenly with a hand mixer.

   

4. 4 Then pour in 15 grams of fine sugar and continue to beat evenly.

   

5. 5 Pour in the egg yolks one by one, and use a whisk to beat each egg yolk with the yogurt paste evenly.

   

6. 6 Then sift the matcha powder into the egg yolk batter.

   

7. 7 Use a hand mixer to make a Z and mix evenly.

   

8. 8 Add fine sugar in three batches and beat the egg whites until mixed and foamy.

   

9. 9 Add one-third of the egg whites to the matcha egg batter and mix evenly.

   

10. 10 Then pour the mixed egg batter into the remaining egg whites and mix evenly.

    

11. 11 Pour the egg batter into the hollow mold and shake it a few times to remove air bubbles. Put it into the oven that has been preset at 175 degrees, with upper and lower heat, middle layer, and bake for about 30 minutes.

    

12. 12 After the cake is baked, turn it upside down, let it cool and remove from the mold.