Matcha Secret

Overview

I have always liked this cake, it is colorful and tastes great. It’s easy to make and the cake slices are easy and quick to bake.

Material preparation.
Separate the eggs into two clean, water-free and oil-free bowls.
Put salad oil, milk, and 20 grams of fine sugar in a deep bowl.
Use a hand mixer to beat the sugar until it emulsifies and becomes lighter in color.
Mix the cake flour, matcha powder, and cornstarch evenly, and sift into the milk salad oil mixture.
Mix well.
Add a few drops of white vinegar to the egg whites, use an electric whisk to beat until they form fish-eye bubbles, add fine sugar in three batches and beat.
Beat until stiff peaks form.
Take a small portion of the egg white foam and add it to the egg yolk batter, and mix evenly.
Then pour the mixed batter into the remaining egg white foam and mix evenly.
Pour into the mold and shake a few times.
Place in the preheated oven at 160 degrees and bake for 20 minutes (the specific time depends on each oven).
After baking, remove and invert, let cool.
Beat the light cream with caster sugar.
Use a round cutter to cut the cake into small rounds.
Take a small piece of cake and put it on a plate.
Spread a layer of whipped cream.
Add honey red beans.
Place another slice of cake, top with whipped cream and top with honey red beans.
Appreciate the finished product.
Appreciate the finished product.
Appreciate the finished product.
Appreciate the finished product.
Appreciate the finished product.
Appreciate the finished product.

$Matcha Secret step 25$