No butter
Sky matcha shortcake
This sponge cake is made using vegetable oil instead of butter, so it stays fluffy even after a while and has a smooth texture that makes it easy to eat as many as you want, but just be careful not to eat too many.
<Ingredients> (18cm round mold)
- 3 egg yolks
- 3 egg whites
- 120g granulated sugar
- 90g plain flour
- Matcha (Zenlab original matcha, made with Tenku) 10g
- 50cc milk
- 30cc salad oil
- 200cc fresh cream
- 20g granulated sugar
<How to make>
- Preheat the oven to 180°C.
- Add the granulated sugar to the egg whites in several batches, making stiff meringue.
- Add the egg yolk to ① and mix lightly.
- Add the sifted flour and matcha to ② all at once, scooping from the bottom with a rubber spatula while mixing until the flour is evenly mixed in. (When adding the flour, do not pour it all in one place, but spread it over the entire surface of the dough to prevent the air inside the dough from being crushed.)
- Add the milk and salad oil that have been warmed to body temperature to the mixture in step 3, and mix quickly by scooping it up from the bottom. The oil tends to remain in the mixture, so mix thoroughly from the bottom.
- Pour the mixture into the cake mold lined with baking paper and drop it 2-3 times onto the table from a high place to remove any air bubbles.
- Bake in an oven at 170℃ for 40 minutes. (The oven time may vary depending on the oven used at home, so please be sure to check before baking.)
- Once cooked, drop it from a slightly high place onto the table 2-3 times to remove any air. This will prevent it from shrinking during baking. Place it upside down on a wooden board (or a cake cooler if you don't have one) and remove it from the mold. Leave it to cool.
- Slice the sponge cake into 3 equal pieces. Beat together the cream and granulated sugar, then decorate. (Nothing is sandwiched between the cakes this time, but you can sandwich whatever you like. Be careful with pineapple and kiwi, as they contain enzymes and may cause the cream to melt.)