Tri-color Chiffon Cake

Method:

1. For each batter (white, Hojicha, Matcha), whisk in egg yolk and 5g sugar until pale and light in color. Mix in 13g water and 6g grapeseed oil until combined. Sift in flour (18g for white, 15g for Hojicha, 16g for Matcha) and powder (3g Hojicha, 2g Matcha) and mix well. Batter should be slightly runny.
2. In a mixer, beat in the 3 egg whites and 1/8 tsp vinegar. When bubbles form, gradually add the 20g sugar and continue beating until a medium peak meringue is formed.
3. Fold 1/3 of the meringue into each batter and fold until well combined.
4. Pour each batter into a 6-inch chiffon cake pan. The sequence is totally up to your creativity.
5. Bake at a preheated oven of 350°C for 20-25 mins.
6. Remove the pan from the oven and turn it upside down and let it cool completely before removing the cake from the pan.