Matcha cake

Various ingredients required.

Separate the egg whites and place them in two water-free and oil-free basins.

Add three spoons of flour, one spoon of sugar, and an appropriate amount of matcha powder to the bowl with egg yolks.

Add appropriate amount of milk and stir evenly.

First, beat the egg whites with a whisk for a while. When you see foam coming out of the egg whites, add a spoonful of sugar.

Continue to beat the egg whites in circles until they have a thick consistency, then add a tablespoon of sugar. I don’t like it too sweet, so I only added sugar twice. Can be based on personal preference.

Continue to whip until wet foam.

Continue whipping until the foam is dry and creamy, and when it sticks to the whisk and becomes angular and does not stay, it is considered ready.

Pour the beaten egg whites into the prepared egg yolk batter in two portions.

For the mixture of egg white and egg yolk, use the cutting and mixing method, never stir in circles.

Mixed cake batter.

While stirring the cake batter, plug in the rice cooker and preheat it, pour in a little olive oil, and lubricate the bottom of the pan to prevent the cake from sticking to the bottom. Pour the mixed cake batter into the rice cooker and shake twice to get rid of air bubbles.

Press the cooking button and it will automatically jump to the keep warm position after 3 or 4 minutes. At this time, cover the vent with a drawer cloth and let it simmer for 20 minutes. Then press the cooking button again and the rice will be ready in 20 minutes.

The pot is on.

Take out the cake

You're done, a beautiful matcha cake is out of the oven.

Isn’t this soft, delicious cake with a rich matcha flavor very tempting? Hurry up and make one for your family.

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