Matcha Chiffon Cake

RECIPE: Chiffon cake - 3 Egg Yolks 3 Egg Whites 85 g White Sugar 3 Teaspoon Vegetable Oil 4 Teaspoon Water 75 g Flour 2 Teaspoon Matcha powder 1 Teaspoon Baking powder Fillings - Sweetened Red bean paste Sweetened Chestnuts Whipped Cream (or any others as you like - fruits such as mango, apples, pears etc!) Step 1: Whisk the Egg yolks and add 30g sugars after a few whisks. Whisk together with oil and water until they are mixed well. Step 2: Add the Flour, Matcha powder and baking powder to the egg yolk mixture. Whisk until they are mixed well. Make sure there are no lumps. Step 3: Using the machine mixer to whip the egg white on low speed. Then add 15 g of the sugar and continue whipping. After 30 seconds, whip the egg white with higher speed and add the sugar slowly in separate times until all sugars are added. Whip until strong peaks appear and stays with the egg white foam. Step 4: Add half of the egg white mixture into the flour mixture until the mixture is homogeneous. Fold the egg whites in several times gently but quickly. Step 5: Pour into ungreased 17cm chiffon cake pan. Step 6: Bake for 30 minutes with a preheated oven at 170C. Step 7: Cool the baked cake upside down. Remove the cake pan once its completely cool Step 8: Cut the cake into 6 slices. For each slice, cut half to make space for the fillings. Add your favorite fillings - Whipped cream, sweetened chestnuts, red beans ( or any fruits!)