For key visual process photos, refer to the body of the blog post.

Make the cake:

• Prepare the eggs by separating the egg whites from the egg yolks (cold from the fridge) into two clean bowls.
• Transfer the egg yolks to a large bowl.
• To the egg yolks, whisk together 30g sugar, vegetable oil, milk, vanilla extract (if using).
• Sift matcha powder and cake flour into the egg yolk mixture. Set aside.
• To a clean stand mixer bowl fitted with a wire whisk attachment, add in the egg whites and begin whisking on medium speed until bubbles start to appear.
• Add in cream of tartar (or lemon juice/vinegar), and continue to beat until the mixture is foamy.
• Gradually add in the remaining 30g sugar, and continue to increase the mixer on high speed.
• Whip until the egg whites reach stiff peaks (when the whisk is pulled out, the meringue sticks up and doesn't fall over).
• Take about ⅓rd of the whipped egg white meringue and fold it into the egg yolk batter with a spatula. (This helps to lighten the egg yolk mixture).
• Continue to fold in the rest of the egg white mixture into the egg yolk mixture in two more additions, until incorporated together.
• Be sure not to overfold, or the cake batter will deflate.
• Pour the cake batter from a height into the chiffon cake pan.
• Give the pan a few taps to release any trapped air bubbles.
• Bake at 325F for 30-35 minutes, or until the surface of the cake springs back when lightly pressed.

Cool and remove the cake from the pan:

• Remove the cake from the oven and turn it upside down to cool completely (about 3-4 hours).
• (Depending on your cake pan, you may need to find a bottle with a thin neck to stand it upside down).
• Have a plate ready underneath the cake.
• Once completely cool, use a knife or offset spatula to run it gently around the edges of the cake pan to loosen.
• Remove the cake pan.
• The cake will now be stuck to the tube portion.
• Again, use a knife to gently loosen the cake from the tube portion of the pan.
• The cake should plop out.
• Slice the cake with a sharp serrated knife and serve.