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Recipe details are AI-generated from the video and may contain errors — for reference only.
First, pour 25g of milk and 30g of vegetable oil into a bowl, whisk thoroughly until fully emulsified and combined, then set aside.
Watch out
Whisk thoroughly to combine the oil and milk, otherwise separation will prevent proper emulsification.
Pour 20g of milk into another bowl and microwave until hot and steaming. Sift 7g of Shizuoka matcha powder into the hot milk, whisk well, then use a spatula to press out any small lumps until smooth.
Watch out
Heat until steaming without boiling, and be sure to sift the matcha powder, otherwise it will clump.
Pour the matcha paste into the milk-oil mixture and whisk until smooth. Separate 3 egg yolks from whites, add yolks to the matcha mixture, and mix. Sift 50g cake flour into the batter, whisk until no lumps remain and the batter flows smoothly off the whisk.
Watch out
Cake flour must be sifted and thoroughly mixed without lumps. Adjust with a little milk if too thick.
Preheat oven to top 190C, bottom 100C. Whip 3 egg whites until bubbly, add 5g lemon juice and 1/3 of sugar (45g total). Continue whipping as bubbles shrink, add second 1/3 sugar. Whip until textures appear, add remaining sugar. Whip until short stiff peaks form.
local_fire_departmentTop heat 190C / Bottom heat 100CWatch out
Egg whites must be whipped to stiff peaks with short tips, otherwise the cake will collapse.
Take 1/3 of the meringue and mix it into the egg yolk batter using a whisk. Scrape the sides and bottom of the bowl instead of stirring in circles. Switch to a spatula to ensure no unmixed batter remains at the bottom.
Watch out
Mix thoroughly by scraping the sides and bottom rather than stirring in circles, otherwise the cake bottom will become very tough.
Pour the yolk batter into the remaining meringue. Use a spatula to fold gently from the bottom of the bowl while rotating the bowl. Complete within 1 minute quickly and gently to avoid deflating. The final batter should be very thick.
Watch out
Keep movements quick and gentle and finish within 1 minute, otherwise it will deflate and fail to rise.
Pour the thick matcha batter into a 6-inch removable tube pan. Use a skewer to circle around and remove large air bubbles, then drop the pan from a height of 15 cm a few times to release remaining air.
Watch out
Use a skewer to circle and remove large bubbles, otherwise cavities will form in the center when baked.
Always use oven mitts when handling hot pans from the oven to prevent burns.
Place on the lower rack of the oven and bake at top 190C, bottom 100C for 35-40 minutes. At 5-7 minutes, score the top with a thin knife if desired. When the top begins to color, cover with foil and rotate the pan. Bake until a skewer inserted comes out clean, springs back, and has no rustling sound.
local_fire_departmentTop heat 190C / Bottom heat 100C for 35 to 40 minutesWatch out
Cover with foil and rotate the pan when the top starts coloring, otherwise it will get too dark or burn.
Wear oven mitts when moving hot freshly baked pans to avoid skin burns.
Tap the pan on the table immediately after baking to release steam, then invert to cool for at least 1 to 1.5 hours until completely cool.
Watch out
Must be inverted immediately to cool, otherwise the cake will shrink and collapse.
Once cooled, unmold by hand. Gently press around the sides, pressing deeper each circle, or use a spatula to press down to the bottom. Push up from the base and gently score around the center column to release.
Watch out
Ensure the cake is completely cooled and apply even pressure when pressing to avoid damaging the structure.
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