Steps:
1, prepare the materials. Put the egg yolk into an oil-free and water-free container, add fine sugar and stir until it is completely dissolved.
2. Add milk and stir for about 30 seconds (you can use water instead of milk).
3. Add corn oil and stir well (corn oil can be replaced by blended oil and salad oil, and peanut oil is not recommended, because the taste of peanut oil will cover the original taste of the cake).
4. Sieve in low-gluten flour and matcha powder, and stir until they are even. The batter after stirring will be a little sticky, not thin (if it is thin, it may be caused by the poor step of adding corn oil and stirring before, which is not even). At this time, the oven can be preheated, 180 degrees, and the preheating 10 minute.
5. Now it's time to make the protein cream. Put the protein into an oil-free and water-free container (it must be an oil-free and water-free dry container), and beat it with electric egg beater until it is coarse.
6. Add 1/3 of fine sugar (sugar should be added in three times), and turn to medium-high speed to beat fine foam.
7. Add 1/3 fine sugar, and turn to high speed to continue beating until the grain can appear.
8. Finally, add all the remaining sugar and continue to beat until it is dry and foamed, that is, when the eggbeater is lifted, the protein can pull out a short and upright sharp corner (if you like a little moist taste, just beat it until 7, 8 and 9, that is, wet foaming).
9. To mix the egg white cream with the egg yolk paste, put 1/3 egg white cream into the egg yolk paste plate and mix evenly with a rubber scraper.
10, and then take13 of the egg white cream into the egg yolk paste pan and mix it evenly with a rubber scraper.
1 1. Finally, pour all the batter in the egg yolk paste pan into the remaining egg white cream pan, and mix thoroughly until it is smooth, fine and particle-free (remember to cut and mix, and never stir in circles).
12. Pour the batter into an 8-inch round cake mold until it is 8 minutes full. Take a few bites on the table to shake out the big bubbles in the cake paste (if it doesn't, there will be a big hole after the cake is cut).
13. Put the cake in the middle and lower layers of the preheated oven, and bake at 140℃ for 50 minutes (the temperature and time of the oven are for reference only, and adjust according to the situation of your own oven).
14. This picture shows a cake that has been baked for 30 minutes.
15. This picture shows a cake that has been baked for 40 minutes.
16. This picture shows a cake that has been baked for 50 minutes. The crack is a little bigger, but it still looks good.
17. After the cake is baked, put it on the table for a few times, and then immediately pour it on the grill. After the cake is completely cooled, it can be demoulded (with the help of props).