Directions

To Bake

1. Preheat oven at 155°C. Line the bottom of a 20cm round cake pan and grease the sides.
2. In a large bowl, add in the egg yolks, milk and oil, whisk until well combined.
3. Sift in the cake flour and matcha green tea powder and mix until well combined. Set aside.
4. In a large bowl, pour in the egg white and use an electric mixer to beat until foamy.
5. Add in the cream of tartar and beat for a few seconds.
6. Gradually add in the sugar while beating until all sugar is added and the meringue is in firm peak form.
7. Divide the meringue into 3 portions. Fold one portion into the yolk batter until well mixed before folding in the next portion.
8. When all meringue and yolk batter is well combined, pour into the greased cake pan. Shake the pan slightly to even out the top and remove big bubbles.
9. Place the cake pan in a deep tray and pour hot water into the tray to 2cm high to make water bath.
10. Bake in the oven for 1 hr 20-25 mins. Use a cake tester to check if it’s cooked. Bake a little longer if it isn’t and check again. If the cake is cooked, close the oven door and turn off the heat.
11. Open the oven door slightly to let cool slowly, for about 10-15 mins.
12. Remove from oven and invert the cake on a flat plate, then peel off the liner. Invert again onto a wire rack to let cool completely.

To Decorate

1. Dust some matcha green tea powder and icing sugar, top with some strawberries. Serve.