1, the egg yolks and egg whites into two separate large bowls (this method can shorten the whisking time, suitable for hand mixers);

2, sugar 1/3 into the egg yolks, 2/3 into the egg whites;

3, beat the yolks stirred into a pale yellow can be (generally stirred for 1 minute on the line);

4, beat the egg whites stirred into the like creamy (beat until the egg white ability to rise up in the tip of the hand, this time can be a long time to do so, this step depends directly on the quality of the cake. egg white in the tip of the hand ability to get up, this time can be a long time to do it, beat to the bowl no egg liquid until, this step depends directly on the quality of the cake, if there is still egg liquid in the bowl will not make the cake swell up, and become a cake);

5, will be sifted flour (sifted) into the yolks, gently stirring evenly (stirring too vigorously will make the surface gluten, affecting the quality of the cake), stirring the end of the past you will find that the surface is dough to the

6, the matcha powder and egg white into the 5 stir evenly

matcha cake

7, egg paste ready, you can in the rice cooker inside a layer of oil, pour the egg paste in. Cover the lid, press the rice cooker "cook" button, jump to keep warm and then wait 2-3 minutes, and then press once again to cook, a few minutes later you can smell a cake flavor, open the lid, the surface is light yellow, a little higher than the original growth, use chopsticks to poke a little bit, if the poke into the chopsticks and chopsticks did not stick to the egg paste, said it can be.

8. After cooling, you can use whipped cream and other decorations.