1, 150 grams of low gluten flour.

2, 4 eggs.

3, 160 grams of sugar.

4, 80 grams of milk.

5, 80 grams of blended oil.

6, 5 grams of matcha powder.

7, baking powder 5 grams.

8, 0.5 grams of cream of tartar.

9, salt 2 grams.

10, icing moderate.

Method:

1, the egg yolks and egg whites separated and divided.

2, in the pot containing the yolks put add milk, salt, blending oil, 60 grams of sugar and mix well.

3, sifted into the low gluten flour, matcha powder, baking powder.

4, mix well into a grain-free batter.

5, beat the egg white until coarse foam.

6, add the remaining 100 grams of sugar, cream of tartar and beat until the tip of the whisk does not sag.

7, three times to scoop out the egg white and batter mix well.

8, pour into the cake mold, and then lift the mold on the table to knock out the gas.

9. Put the cake into the second layer of the preheated oven at 180 degrees Celsius, and bake at upper and lower heat for 35-40 minutes.

10: Remove the cake from the oven, invert it and let it cool down.

11, take a piece of white paper, cut out your favorite pattern.

12: Cut the cake into pieces of your favorite shape.

13, the cut pattern of the paper mold spread on the cut cake, sieve frosting.

14: Remove the paper mold and serve.