Matcha sponge

 Matcha sponge

📌INGREDIENTS

• Produce
• 1/4 oz Matcha powder
• Refrigerated
• 2 1/2 oz Eggs, Whole
• Baking & Spices
• 2 oz Cake flour
• 2 1/2 oz Granulated sugar
• Oils & Vinegars
• 1/2 oz Oil
• Dairy
• 1/2 oz Milk

📌PROCEDURE

Warm whole eggs and sugar with a water bath, constantly mixing until it feels warm, like a baby bath.
Whip whole eggs and sugar.
Whip it at high speed until it gets very fluffy.
Drop the batter with a whisk and check: It should flow slowly, and the lines stay on the surface when it's whipped enough.
Whip it at low speed until it looks shiny to make air bubbles smaller.
Add sifted cake flour and matcha and fold until you don’t see any of them.
Add milk and oil and fold until everything is evenly incorporated.
The batter should flow smoothly when you drop it with a spatula.
Pour it into a pan immediately and bake at 355 F 180 C for about 25 mins for 1 6’ pan with 1 batch
30 - 35 mins for 1 6” pan with 1.5 batches (If you want to make it taller!)
15 mins for regular-size cupcakes
After it's out of the oven, flip it and let it cool completely before slicing it