Cooking Steps

1. 

   Step1:Weigh the ingredients, separate the egg white and yolk, and lay the baking paper on the baking tray in advance.

2. 

   Step2:Mix corn oil and water. Mix well.

3. 

   Step3:Sift in low powder and Matcha powder. Mix well.

4. 

   Step4:Add the yolk. Mix well.

5. 

   Step5:Mix the yolk paste evenly until it is free of particles.

6. 

   Step6:Beat the egg white at a low speed until it's thick. Add sugar and turn it quickly to continue beating. (preheat the oven at 170 ℃

7. 

   Step7:Whisk quickly for about 34 minutes. It's like mousse. Just lift the beater to a short point (the cook machine I use is high-speed whisk).

8. 

   Step8:Remove one third of the egg white and mix it in the yolk batter. Then, pour the yolk batter back into the egg white. Mix well. Pour into the baking tray and smooth.

9. 

   Step9:Put it in the preheated oven. 170 ℃ for 30 minutes. Take out the back button. Remove the baking paper and put it on for a while.

10. 

    Step10:Whipped cream with a little sugar.

11. 

    Step11:When the cake is cool, turn it over and spread the whipped cream. Roll it up and put it on for a while. I usually bake it at night. Wrap it in baking paper and put it in the refrigerator. Cut it again the next day.

12. 

    Step12:Slice. Eat. Clean the knife with each slice. Otherwise, it is me. The cream on the knife is stained on the cake. Ha ha. But it doesn't affect the taste.