• Cake flour75g
• Matcha powder10g
• Sugar80g
• Egg yolks (L size)3
• Egg whites (L size)3
• Water60ml
• Vegetable oil40ml

1. 1

   Sift together 75g of cake flour and 10g of matcha powder. Preheat the oven to 180°C.

2. 2

   Pour 3 L-size egg whites into a bowl and beat with a hand mixer until stiff peaks form. Gradually add 80g of sugar while beating to create a glossy, firm meringue.

3. 3

   In another bowl, combine 3 L-size egg yolks with 40ml of vegetable oil and 60ml of water. Mix gently with a hand mixer without creating air bubbles. Add the sifted flour mixture and mix on low speed until the batter becomes thick and elastic.

4. 4

   Add one scoop of meringue to the egg yolk batter and mix well with a whisk.

5. 5

   Transfer this mixture to the meringue bowl and fold together with a rubber spatula until no white streaks remain.

6. 6

   Pour the batter into a chiffon cake pan and bake in the 180°C oven for 30 minutes. Once baked, invert the pan to cool. Once completely cooled, remove from the pan and serve.

Creating a firm meringue with good structure is the key to achieving a moist, tender chiffon cake.

• Calories255 kcal
• Protein6.1 g
• Fat12 g
• Carbs30.5 g
• Sodium0.1 g