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1
Shift the flour, soya powder and baking powder.
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2
Preheat the oven to 340F/170C.
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3
Separate the egg yolks and whites.
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4
Put the egg whites in the fridge until you need it.
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5
Mix in the sugar with the egg yolks and whisk well.
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6
Once the mixture is pale, add vegetable oil and whisk well.
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7
Add milk and the dry ingredients and whisk well.
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8
Dissolve the matcha in hot water and mix in the kuromitsu.
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9
Add a pinch of salt to the egg whites and mix with cutting motion first.
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10
Divide the granulated sugar into 3 portions.
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11
Add a portion at a time and whisk well after each addition.
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12
Whisk until the bubbles are rough-textured.
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13
Change the whisk to an electric mixer and whisk at highest speed until you have a smooth and shiny meringue.
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14
When you lift the meringue and its peak gently falls, reduce the speed of the mixer and whisk until really smooth.
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15
Scoop a small amount of the meringue from Step 7 to the egg yolk mixture from Step 3 and stir with a whisk.
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16
Scoop another small portion of the meringue to the egg yolk mixture and fold in with a spatula.
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17
When you add the meringue, stir well with a whisk without crushing the delicate bubbles.
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18
Pour the egg yolk mixture into the rest of the meringue and fold in with a S shape motion.
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19
Stir well until all lumps are gone.
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20
Put three ladles of the batter from Step 10 into another bowl and add the matcha and kuromitsu mixture from Step 4.
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21
Stir quickly.
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22
Stir the Step 10 batter again with a spatula.
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23
Pour the Step 10 batter into a mould and add a small portion of the Step 11 batter.
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24
Stir lightly.
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25
Add the rest of the Step 10 and 11 batter and stir lightly and evenly, lifting from the bottom of the mould with a spoon.
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26
In the end, stir with a stick along the mould to stick the batter to the edge of the mould.
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27
Bake in a 340F/170C oven for 20 minutes and reduce the temperature to 320F/160C.
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28
Bake for another 15 to 20 minutes.
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29
Bake until a skewer inserted into the middle comes out clean.
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30
Take out from the oven and leave to cool upside-down on a bottle big enough to support the mold.
