Ogura Green Tea Cake

                      Super moist, light, as soft as cotton... plus, it's quite healthy cake too.
                      I find it especially good to eat after chilled.

It's done..,
 ready to be flipped over to cool.

Recipe:  Food@HomeSweetHome
Ingredients (A)
Corn oil  65g
Milk  80ml
1/4 tsp salt
 6 egg yolks
1 egg
65g Superfine flour

2 tsp matcha powder + 1 tbsp hot water




Ingredients (B)
6 egg whites

Inverted back to the right side ,
 ready to be sliced.

75g castor sugar
1/4 tsp cream of tartar ( I used l tsp lemon juice)

     For (A)
     1.  Beat egg yolks, whole egg, corn oil, milk and salt until foamy.

     2.  Mix in flour and matcha mixture slowly until well combined.  Set aside.




      For (B) (slight alteration)
     1.  Beat whites until foamy, add in cream of tartar and sugar, continue beating until it reaches JUST stiff peak.

     2.  Take 1/3 portion of whites into green tea batter and mix to lighten the texture.  Continue and fold in the remaining whites in two more batches until all is done.

     3.  Pour into a 9" cake tin,  bake at pre-heated oven 170C for 45 mins.  Place a tray with hot water at the bottom rack of the oven.  By creating steam in the oven helps preventing cake from cracking or drying up.

    4.   Insert a skewer see that it comes out clean.  It's done.

    5.   Invert cake to cool completely before serving.

1.