INGREDIENTS

• • 3 egg whites
• • 45 g sugar
• • 3 egg yolks
• • 35 g sugar
• • 1 tsp vanilla extract
• • 20 g milk
• • 10 g Aiya Culinary Grade Matcha
• • 60 g cake flour
• • 1 g baking powder
• • 30 g cooking oil

DIRECTIONS

• 1. Preheat oven to 350°F.
• 2. In the bowl of a stand mixer, beat egg whites and slowly add 45 g sugar. Whip until medium peaks.
• 3. In a separate bowl, beat egg yolks, 35 g sugar, and vanilla until pale & fluffy.
• 4. Combine Matcha powder with milk. Whisk to ensure there are no more lumps.
• 5. Add the milk mixture to the egg yolk mixture. Mix until just combined.
• 6. Fold the meringue mixture to egg yolk mixture and mix gently and evenly.
• 7. Sift in cake flour and baking powder. Fold in gently until just combined.
• 8. Add cooking oil and mix.
• 9. Pour into a 6 in chiffon cake tin & bake for 25-30 minutes. Use a toothpick to check if it is done.
• 10. Let cool upside down. Run a knife around the edges to remove it out of the pan.