Main ingredients:
Cake flour: 45g; Eggs: 3.
Auxiliary materials:
Milk: 30g; Granulated sugar: 35g; Rapeseed oil: 35g; Matcha powder: a little.
Seasoning:
White vinegar: a few drops; Salt: 1g.
Flavor: Sweet and fragrant; Technique: Baking; Time: 45 minutes; Difficulty: Expert.
Detailed Steps for Making 6-inch Matcha Sponge Cake
Heat the rapeseed oil (salad oil or corn oil can also be used) in a water bath to 70 degrees Celsius.
Add sifted cake flour and mix well.
Add milk and stir well.
Add egg yolks and stir well.
Beat egg whites until foamy, add granulated sugar and continue to stir.
Beat until thick and add sugar for the second time (for a 6-inch cake, I usually add sugar twice, for an 8-inch cake, I add sugar three times).
Beat until it reaches this consistency.
Add half of the egg whites to the egg yolk mixture and mix well.
Pour the mixed cake batter into the egg white mixture.
Mix well.
Prepare a suitable amount of matcha powder, add milk and mix well (water can also be used).
Add the matcha powder paste to the cake batter and mix well.
The cake batter is now finished and has a light green color.
Pour the cake batter into a 6-inch mold and shake it to remove air bubbles.
Prepare some aluminum foil to wrap the mold to prevent water from getting in.
Preheat the oven for 10 minutes, add warm water to the baking tray, and bake the mold at 150 degrees Celsius for 20 minutes, then reduce the temperature to 140 degrees Celsius and bake for another 20 minutes.
After baking, invert the mold and let it cool.
Remove the cake from the mold.
Cut into pieces and enjoy the soft, fluffy, and delicate Matcha Sponge Cake with a sweet and fragrant taste.
