Green Tea Chiffon Cake

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Green Tea Chiffon Cake
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4 egg whites
3 egg yolks
60g sugar
55cc oil
65cc milk
70g plain flour
7g green tea(maccha) powder
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(18cm angel food tube pan)

Preheat the oven to 180°C.
Shift plain flour and green tea.

In a large mixing bowl, beat egg whites and sugar until very stiff. Set aside.

In another large bowl, using same beaters, beat the egg yolks, oil and milk.
Pour gradually the egg whites over the batter, folding in to the egg yolk mixture with rubber spatula. Do not stir.
Add the flour until smooth.

Pour the batter into ungreased angel food tube pan.
Bake for 25 - 30 minutes. Invert pan until cool.