Matcha sponge cake
By TadKovacek
The batter with a little milk was baked and was not as tall as the cake made with the previous method, but the taste was improved. Without milk, the taste is more like the cake I ate when I was a child, a little rough. Add less milk. Although it doesn't taste as soft as Qi Feng, it's much moist.
Recipe Recommendations
- sweetening
- baking
- half an hour
- ordinary
Steps for Matcha sponge cake
1
Prepare all materials.
2
Beat the eggs into the basin and pour the sugar in one go
3
Beat with an egg beater until clear patterns can be seen.
4
Sieve the flour and cut and mix evenly. Never draw circles, otherwise it will be quickly dispelled.
5
Pour oil along the edge of the basin.
6
Pour in the milk and mix well in the same way, no circles.
7
Pour half of the batter into the mold.
8
Sift in matcha powder into the remaining half of the batter and mix well.
9
Pour into the mold.
10
Use chopsticks to roughly melt the two colors of batter. (Actually, I wanted the irregular pattern effect.)
11
After preheating the oven for 5 minutes, add the cake paste to 160 degrees C and bake for 30 minutes.