Matcha Chiffon Cake - Japanese green tea | Японский зеленый чай

Ingredients

• 6 eggs
• 150 g all purpse flour
• 100 g sugar
• 60 ml vegetable oil
• 100 ml milk
• 1 table spoon matcha
• Preheat the oven to 170C . Separate the egg into yolks from the whites.
• Beat the egg whites while gradually adding in half of the sugar until stiff and shiny. Chill in the fridge.
• Beat the egg yolks and remaining sugar until thick and lemon colored. Add milk and vegetable oil, and mix well.
• Mix 10 g of Matcha and water.
• Sift the flour into the bowl with the yolks and mix well.
• Fold in 1/3 of the egg white meringue mixture to the yolk-flour mixture. Add another 1/3 of the egg white meringue and mix, and again.
• Put 2 ladles of the mixture into a bowl with the matcha liquid and mix lightly.
• Bake for 30 minutes reducing the temperature to 160C for the last 10 minutes .
• When the cake has cooled down, cut around it with a knife to separate it from the mold.