Matcha Honey Cake

Overview

A cake that may seem complicated, but is extremely easy to succeed.

Prepare all the materials, separate them into powder and oil (i.e. solid and liquid), add matcha powder to water and stir into matcha liquid and set aside. I use disposable bowls because I don’t want to wash the dishes. Don’t imitate this, it’s a waste...
I used an 18cm*18cm square cake mold and lined it with oil paper for easy release. If you don’t have one, you don’t need to line it.
Add fine sugar and beat the egg whites until they are 90% thick and small sharp hooks appear. Add the powder and oil in two batches. The order is to add 1/2 powder first, then add 1/2 oil, then add 1/2 powder, and then add 1/2 oil. Blend gently to form a paste.
Take 1/3 of the batter and add matcha liquid, and add honey red beans to the rest.
First spread a layer of batter without matcha liquid on the bottom, then spread the layer with matcha liquid, stir slightly with a rubber knife and smooth the surface of the batter.
Preheat the oven to 180 degrees for 10 minutes, then bake at 180 degrees for 25 to 30 minutes.
When you poke it with a toothpick and no liquid sticks to it, the cake is done.
Yummy and tasty!