Matcha Chiffon Cake

1. Preheat the oven to 340F. To make this chiffon cake, you will need a 7 inch chiffon cake pan (with the tube in the middle). Keep in mind that it’s not the bundt cake pan where it’s non-stick. You will want to use a pan with aluminum type material. 
2. With 2 bowls, separate the egg yolks from the egg whites.
3. In a pot filled with water, bring it to a simmer to create a bain-marie. In a bowl, add in milk and oil, place it over the pot of water and whisk until well combined. Remove from heat and sift in cake flour and matcha powder. Mix until well combined. Add in egg yolks one at a time and mix well. 
4. In a stand mixer with a whisk attachment, whisk egg whites and lemon juice. Be sure to start the whisking at a slow speed to stabilize the egg whites, and gradually speed up.
5. While whisking, when egg whites start to form bubbles, slowly add in the sugar in 3 intervals.
6. Whisk the egg whites until medium peak. You should see the tip of the egg whites curl slightly when you hold up the whisk.
7. Mix in 1/3 of step 3. into the yolk mixture until well combined.
8. Fold in the remaining 2/3 egg whites into the mixture in 2 turns until well incorporated.

9 Pour the batter into the chiffon cake pan. Tap the pan on a flat surface for 3 times to release some air bubbles. Bake for about 30-32 mins. 

10. Once done, remove from the oven and immediately tap it on a flat surface to remove the big hot air bubbles. Quickly invert it upside down and let it cool completely (about 1-2 hours). 
11. Remove the cake from the pan with the bottom of the cake facing on top. Slice and enjoy!