Matcha chiffon cake

There are so many variations baking chiffon cake,  this is one of the most popular one.
Matcha is my favourite, anything that is Matcha, I will sure love it.

Recipe (from Jo the tart queen):

Ingredients:
GroupA:
1.  5 large egg yolks, room temperature
2.  150g granulated sugar
3.  85ml  neutral flavoured oil, grapeseed or canola
4.  35ml milk
5.  40ml water
6.  160g cake flour
7.  3/4 tsp double acting baking powder ( I used normal baking powder)
8.  1/4 salt
9.  25g matcha powder




Group B:

1.  5 large egg whites, room temperature
2.  A pinch of cream of tartar ( I used 2 tsp of lemon juice)
3.  100g caster sugar

Method:
1.  Pre-heat oven to 180 deg.
2.  Whisk yolks with sugar until pale and light. Add in oil and whisk until incorporated.
3.  Add in milk and water and whisk in sifted ingredients.  Whisk until there are no lumps. Let is sit aside.
4.  Whisk egg whites with cream of tartar until soft peak.  Add in sugar in 2 or 3 batches.
     Whisk until you just get the stiff peak.
5.  Add 1/4 of meringue to mixture A, to lighten the texture.
6.  Add 1/2 of the remaining meringue to mixture.  Fold gently and make sure all thoroughly folded into the mixture without lumps.
7. Pour batter into chiffon tin ( make sure it's un-greased). Tap gently the pan twice to remove air bubbles.
8. Bake at 180 deg for 1 hour 5 minutes.
9. Remove cake from oven, invert it immediately and let it  to cool completely ( I take 2 hours).  Unmould it.