INGREDIENTS

• • 8 eggs
• • 1 cup (200g) granulated sugar
• • ½ cup vegetable oil
• • ⅔ cup milk
• • 2½ tsp vanilla extract
• • 2 Tbsp Aiya Culinary Grade Matcha
• • 1¾ cup (210g) cake flour
• • 2½ tsp baking powder
• • A few drops of green food coloring (optional)

DIRECTIONS

• 1. Preheat the oven to 340°F. Do NOT grease the chiffon tube pan that you’re using.
• 2. First, separate out the egg whites and egg yolks. Put the egg whites into the bowl of your stand mixer and put that in the fridge. Put your egg yolks into a separate bowl.
• 3. Let’s work on the egg yolks! Whisk the egg yolks until they are all evenly mixed. Add ⅓ of the sugar, oil, milk, vanilla extract, and Matcha. Whisk to combine until smooth.
• 4. Then, add the cake flour and baking powder. Whisk until everything is evenly combined and there are no clumps.
• 5. Now, onto the egg whites! With a stand mixer, whip the egg whites until foamy on medium speed. Add half of the remaining sugar and whip again on high speed until medium peaks form. At the same time, slowly add the rest of the sugar in small increments.
• 6. Once medium peaks form, scoop out ½ cup of the whipped egg whites and set aside. I do this to make sure that I don’t overbeat the egg whites and that the stiff peak egg whites turn out smooth.
• 7. Whip the rest of the egg whites until stiff peaks form. To check for stiff peaks, pull your whisk up and the peak should go straight up. Fold in the medium peak egg whites to get a smooth egg white mixture that has lots of volume, but does not have clumps.
• 8. Then, scoop ⅓ of the egg whites and fold that into the egg yolk mixture and gently mix. Repeat until all the egg whites are folded in and there are no streaks.
• 9. Pour the cake batter into your chiffon tube pan. Bang the tube pan against the counter to get rid of any air bubbles.
• 10. Bake at 340°F for 50 minutes or until a toothpick comes out cleanly. Cool the cake upside down and pop the cake out with a silicon spatula. You’re done!