シフォンケーキ（抹茶シフォンケーキ）｜料理研究家ゆかりのおうちで簡単レシピ / Yukari's Kitchenさんのレシピ書き起こし

Separate the eggs into yolks and whites, place the whites in a large bowl and refrigerate.
Add a small amount of milk to the matcha powder and mix, then add the remaining milk and mix until no lumps form.
Heat the matcha powder and milk mixture in a 600W microwave for 15 seconds, mix, and then let cool.

Beat the egg yolks.
Add half the sugar and mix quickly with a whisk.
Add the salad oil and mix for 30 seconds to prevent separation.
Add the matcha powder and milk from step 1 and mix.
Sift in the flour and mix.

Beat egg whites with a hand mixer on high speed for 30 seconds.
Add the remaining half of the sugar and beat with a hand mixer on high speed for 30 seconds.
Add the remaining sugar and beat with a hand mixer on high speed for 30 seconds.
Beat with a hand mixer on low speed for 1 minute to make meringue.

Add a scoop of meringue to the egg yolk batter and mix with a whisk.
Add another scoop of meringue and mix.
Add the batter to the bowl containing the meringue and mix thoroughly with a whisk.
Switch to a rubber spatula and mix by lifting the batter.

Put 4 into a mold.
Drop the mold 2 to 3 times.
Smooth the surface of the dough with a bamboo skewer.
Bake in an oven at 170 degrees for 7 minutes.
Remove from the oven and make 4 cuts on the surface of the dough.
Bake in an oven at 170 degrees for 23 minutes.

5を逆さまにしてペットボトルまたは瓶にさして冷ます。
型から取り外して完成。