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1
Sift the cake flour and matcha together.
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2
Measure out the other ingredients.
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3
Place egg yolk into a bowl and add 1/3 of granulated sugar.
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4
Beat with electric beater until white and the consistency thickens.
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5
Add vegetable oil and mix some more.
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6
Continue by adding the matcha liqueur and water and stir.
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7
If you dont use matcha liqueur, add the additional water amount.
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8
Sift flour a second time and add to mixture.
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9
Combine well with whisk.
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10
Set matcha batter aside.
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11
Place egg white in another bowl to make merengue.
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12
Mix with electric beater and then add half of remaining granulated sugar.
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13
Mix again.
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14
Beat until a soft peak forms, and now add all granulated sugar.
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15
Mix until peak firms.
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16
Try turning the bowl upside down to check the merengue consistency.
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17
If merengue stays in the bowl it should be fine.
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18
Turn the speed down to low and mix one more minute to finish.
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19
Next, add 1/3 of meringue into the matcha batter.
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20
Mix well with whisk.
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21
Then combine with remaining meringue and mix and fold gently.
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22
Pour into the mold.
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23
Place a wet kitchen towel on the kitchen counter and tap the mold on it approx 10 times to release larger air bubbles trapped in the batter.
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24
Smooth the surface with a rubber spatula.
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25
Bake in preheated 180C oven for 50 minutes.
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26
Insert a bamboo skewer into the cake and if it comes out clean, it is baked.
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27
Turn the mold over and cool down.
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28
Once it cools down completely, remove from mold.
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29
Serve with whipped cream and anko.
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30
It's so delicious!
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31
If you would like to add cooked adzuki beans, pat dry well before adding otherwise it will affect the rising of the cake.
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32
Dry the beans well and coat with cake flour or use ama-natto.
