Matcha Chiffon Cake (Matcha Tube Cake) Recipe

Today's dessert is Matcha Chiffon Cake (Matcha Tube Cake)!
Um...so gorgeous!

[Ingredient]17cm-tube-cake pan
A:

1. Egg yolks              two
2. Granulated Sugar  30g
3. Matcha                 tablespoon
4. Flour                    80g
5. Salt                      A dash
6. Cooking Oil         35g
7. Milk                     80g

B:

1. Egg Whites          Three
2. Granulated Sugar 40g

[How to make]
Preparation 1: Preheat an oven to 170 degrees.
Preparation 2: Put in a Deep bowl and then keep it in the freezer. It becomes Fine meringue by cooling.

1. Mix matcha of “A” and granulated sugar of ” A” until matcha cakes disappear.
2. Put “1” and egg yolk into the bowl, stir it until it turns white.
3. Put and mix cooking oil in “2”, after that, put and mix milk in it until smooth and creamy.
4. Put shifted flour in “3”, stir it little by little from the center of bowl, make it smooth. (There are lumps by stirring widely)
5. Put a dash of granulated sugar of “B” into egg whites of “B”, and beat it with an electric mixer at a low speed.
6. After “5” become frothy, put the remaining granulated sugar in twice and stir it at a high speed.
7. After Form fluffs, switch an electric mixer at a low speed, and stir it until it becomes fine-grained creamy meringue. (The bowl is reversed, but it does not pitch. The peak of meringue bows.)
8. Put and mix the scoop of meringue in dough of “4”. (No lumps!)
9. Put the dough in meringue of “7” at one time, mix it by rubber spatula. (Do not knead the dough, aerate it.)
10. Pour it into the 17cm-tube-cake pan, and stick the dough to the height of pan. (It can fluff to the top by this work.) 
11. Roast it in a 160-degree oven for 40 minutes. (Turn the temperature down 160-degree.)
12. Reverse and cool it down hot from the oven. (It can be removed without sticking to the pan by cooling down for more than half a day)
13. Cover it with fresh cream.
14. Decor it, It’s ready! Topping is according to your taste!

Recipe with pictures is below.
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1.Mix matcha of “A” and granulated sugar of ” A” until matcha cakes disappear.

2.Put “1” and egg yolk into the bowl, stir it until it turns white.

3.Put and mix cooking oil in “2”, after that, put and mix milk in it until smooth and creamy.

4.Put shifted flour in “3”, stir it little by little from the center of bowl, make it smooth. (There are lumps by stirring widely)

5.Put a dash of granulated sugar of “B” into egg whites of “B”, and beat it with an electric mixer at a low speed.

6.After “5” become frothy, put the remaining granulated sugar in twice and stir it at a high speed.

7.After Form fluffs, switch an electric mixer at a low speed, and stir it until it becomes fine-grained creamy meringue. (The bowl is reversed, but it does not pitch. The peak of meringue bows.)

8.Put and mix the scoop of meringue in dough of “4”. (No lumps!)

9.Put the dough in meringue of “7” at one time, mix it by rubber spatula. (Do not knead the dough, aerate it.)

10.Pour it into the 17cm-tube-cake pan, and stick the dough to the height of pan. (It can fluff to the top by this work.)

11.Roast it in a 160-degree oven for 40 minutes. (Turn the temperature down 160-degree.)

12.Reverse and cool it down hot from the oven. (It can be removed without sticking to the pan by cooling down for more than half a day)

13.Cover it with fresh cream.

14.Decor it, It’s ready to eat! Topping is according to your taste!