Cakeflor

Step 1. Preheat your oven to 170°C (340°F). Ensure you have a 17cm (7-inch) chiffon tube pan ready; do not grease the pan as the batter needs to climb the walls.

Step 2. Sift the cake flour, matcha powder, and baking powder together twice into a medium bowl to ensure no lumps remain.

Step 3. In a large bowl, whisk the egg yolks with 30g of sugar until pale and creamy. Add the vegetable oil and milk, whisking until fully incorporated.

Step 4. Sift the dry ingredients once more into the yolk mixture. Gently whisk until the batter is smooth and no dry streaks remain.

Step 5. In a separate, perfectly clean and grease-free bowl, whisk the egg whites with the cream of tartar until foamy. Gradually add the remaining 60g of sugar one tablespoon at a time, whisking on medium-high speed until stiff, glossy peaks form.

Step 6. Take one-third of the egg white meringue and fold it into the matcha batter using a whisk to lighten it. Switch to a spatula and gently fold in the remaining meringue in two batches, using a J-motion to avoid deflating the air.

Step 7. Pour the batter into the chiffon pan. Run a skewer through the batter or tap the pan once on the counter to remove large air bubbles.

Step 8. Bake for 45-50 minutes or until a skewer inserted comes out clean. Immediately invert the pan onto a wire rack or a bottle neck and let it cool completely upside down for at least 2 hours.

Step 9. Once completely cool, run a thin palette knife around the edges and center tube to unmold. Slice and serve.