Ingredients ?

Eggs 5

Low gluten flour 80g

Matcha powder a spoon (about 10g)

Sugar 1 25g (egg yolks added) love sweet can add more

Sugar 2 50g (whipped egg white)

milk 50ml

corn oil 50ml

Baking powder 2- 3g

Honey beans moderate amount

Matcha red bean chiffon cake recipe ?

Separate the egg yolks and whites. Make sure you don't mix the egg yolks with the egg whites

Add 25g of sugar to the egg yolks and beat well with a hand whisk, then add the milk and beat well, and finally add the corn oil while mixing until well blended.

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Sift gluten flour, baking powder and matcha powder into the egg yolk mixture, and beat with a hand whisk until smooth and free of particles. Let the egg yolk mixture rest for a while

Add a few drops of vinegar to the egg whites (easy to whip and get rid of fishy smell). Add 50g of sugar to the egg white mixture in three parts and beat with an electric whisk. (I use a manual whisk to beat, a little tired, recommended electric whisk). Whip the egg whites until the basin is inverted and does not flow down, and pick up the egg white liquid at a right angle.

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Add the whipped egg white mixture to the egg yolk mixture in three parts, using a spatula to mix (do not stir in a circle, it is easy to defoam) like stir-frying, evenly placed in the cake mold, add the honey beans. I have an 8-inch cake mold with a loose bottom.

Preheat the oven at 170 degrees for 10 minutes. Shake the cake mixture gently a few times to shake out the air bubbles. After preheating, put the cake mixture on the penultimate layer of the oven. Bake at 160 degrees for 40 minutes, then at 170 degrees for 10 minutes for color. (***50 minutes, adjust according to your oven temperature, it took me the third time to try it).

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Out of the oven, invert onto a baking sheet. Be sure to let it cool before unmolding, about half an hour. Otherwise the cake will crumble easily.

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