Matcha Chiffon Cake by FC Ng

(Recipe shared by Laura Chan)

35g Canola oil
50g Cake flour(sieved)

3 yolks + 1egg
50g Condensed milk

3nos Eggwhite
45g Castor sugar
Few drops of lemon juice

Grease & line one 6"rnd tin, Preheat oven to 160ºc.
Heat up oil and pour into sifted flour, whisk quickly till incoporated, flour will lump up and continue whisking till it become smooth.
Whisk egg yolks & whole egg then add in condensed milk to beat well.
Add in the flour mixture into eggs mixture & whisk well, cover & put aside.
Whisk eggwhite & drops of lemon juice with an electric mixer, slowly add in sugar and whisk till just bf firm peak.
Fold in 1/3 of meringue into yolk batter to loosen up, fold in remaining meringue swiftly & lightly without knocking out too much air, pour into prepared tin.
Give the tin few knocks to rid of big air bubbles.
Bake in waterbath 160ºc for 30min, lower temp to 140ºc for another 30min, turnoff heat and let it inside oven for 5min, remove fr oven, flip onto cooling rack, unmould, remove parchment paper and cool completely. Cake can be served warm or chilled.

Above was original recipe, for matcha flavour, replaced 5g cake flour with matcha powder.
Use 6" tin for nice tall cake.
Pls adjust temp accordingly.