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1
Sift the cake flour.
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2
Divide the eggs into whites and yolks and put into separate bowls.
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3
Put the matcha in a bowl.
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4
Preheat the oven to 340F/170C.
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5
Add half the granulated sugar to the egg whites little by little while whipping to make a stiff meringue.
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6
Chill the meringue in the refrigerator.
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7
Add the rest of the sugar to the bowl with the egg yolks.
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8
Whisk well until the yolks turn white and thick.
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9
Add milk and oil.
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10
Sift the flour you sifted in Step 1 again into the bowl with the yolks, and mix well so that there are no lumps.
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11
Fold in 1/2 of the meringue to the batter.
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12
Add the rest of the meringue and mix together.
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13
Transfer the batter to the bowl that held the meringue, and mix the batter using a cut-and-fold motion, to leave as much of the air in the meringue as possible.
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14
Add the milk and green tea liqueur to the bowl with the matcha and mix to dissolve (if you do this too early, it clumps up and becomes unusable).
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15
Put 2 ladles full of the batter to the bowl with the matcha, and mix well.
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16
Put 1/3 of the milk batter from Step 6 into the cake mold.
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17
Drizzle in 1/2 of the matcha batter evenly.
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18
Repeat once more, ending with a layer of the milk batter.
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19
Drizzle in any remaining matcha batter.
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20
Marble the batter in the mold by dipping the spatula straight into the mold rather than stirring it around.
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21
Cut into the batter with a spatula 6-7 times, leaving a gap between each cut.
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22
(It will become marbled inside.)
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23
Tap the mold on a work surface while holding the middle of the mold.
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24
Put into the oven and set the time for 30 minutes at 340F/170C.
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25
Bake for 20 minutes at 340F/170C, then make 4 to 5 cuts in the surface with a serrated bread knife.
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26
(This step is optional).
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27
Turn the temperature down to 320F/160 C and bake for another 10 minutes (you can leave the temperature at 340F/170C if you like).
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28
If a skewer inserted into the cake comes out clean, it's done.
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29
Take the cake out and invert it on top of a mug or cup, and wait until it has cooled down.
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30
(If you try to take it out while it's still hot, it will fall apart.)
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31
When the cake has cooled down, cut around it with a cake knife to separate it from the mold.
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32
Separate the cake from the center part with a bamboo skewer.
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33
Invert onto a plate, and it's done.
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34
Serve with whipped cream.
