1. Separate the egg whites and yolks, and take the eggs out of the refrigerator in advance. Mix low-gluten flour, cornstarch, and baking powder evenly, sift and set aside.

2. Beat the egg whites and white vinegar with an electric egg beater at high speed until there is no liquid. Add sugar in portions and continue beating until hard peaks form. The egg whites stand upright in a triangle shape and will not bend.

3. Beat the egg yolks, salt, and sugar with a whisk until white and thick. Then add milk, oil, and rum and beat evenly. There will be no separation of oil and water. Sieve and sieve. Continue to stir the low-gluten flour and matcha powder twice and mix well and set aside

4. Take 1/3 of the egg whites and add to the batter, cut and mix evenly with a rubber spatula. Mix thoroughly for the first time, and then mix everything thoroughly. Bright, dripping down in sheets. Add the remaining egg whites to the batter and mix evenly.

5. Pour the mixed batter into the mold and place it on the baking sheet. Shake it a few times on the table to remove air bubbles and make the surface smooth (preheat the oven to 180 degrees)

6. Put the baking sheet into the preheated oven, adjust the temperature to 150 degrees in the middle and bake for 50 minutes. Immediately after taking it out, gently knock it upside down a few times, and then remove it from the mold after it has cooled completely.