Preparation

1. Grease and line a 20cm cake pan with parchment paper. Preheat oven to 150°C.
2. Sift 110g cake flour and 15g matcha powder. Combine them together with 120g of NutriSoy Fresh Soya Milk with High Calcium Reduced Sugar and 60g of salted butter into a stainless steel mixing bowl. Dip the bowl in hot water and mix for 1 minute.
3. Gradually add 7 egg yolks and 1 whole egg to the batter and mix until smooth.
4. With a stand mixer and clean mixing bowl, make your meringue by whisking 7 egg whites on low speed until foamy. Add in ¼ tsp salt and ½ tsp cream of tartar and whisk until small bubbles form. Gradually add in 150g fine sugar, whisking it on low speed until soft peaks are formed.
5. Add meringue to batter in 4 batches, and mix gently with a hand whisk followed by folding it gently with a spatula until well combined. Tap mixing bowl on countertop to burst air bubbles.
6. Fill a larger baking pan with plain water for water bath, and put the baking pan with batter in it.
7. Bake in the preheated oven at 150°C for 1 hour 50 minutes, or until fully cooked.
8. Drop the baking pan from a 30cm height onto the countertop to minimise shrinkage, before unmolding the cake. Let it cool completely on a wire rack and you’re ready to serve!