Matcha Green Tea Marbled Chiffon Cake - egg yolks

Method

• Sift the cake flour.
• Divide the eggs into whites and yolks and put into separate bowls.
• Put the matcha in a bowl.
• Preheat the oven to 340F/170C.
• Add half the granulated sugar to the egg whites little by little while whipping to make a stiff meringue.
• Chill the meringue in the refrigerator.
• Add the rest of the sugar to the bowl with the egg yolks.
• Whisk well until the yolks turn white and thick.
• Add milk and oil.
• Sift the flour you sifted in Step 1 again into the bowl with the yolks, and mix well so that there are no lumps.
• Fold in 1/2 of the meringue to the batter.
• Add the rest of the meringue and mix together.
• Transfer the batter to the bowl that held the meringue, and mix the batter using a cut-and-fold motion, to leave as much of the air in the meringue as possible.
• Add the milk and green tea liqueur to the bowl with the matcha and mix to dissolve (if you do this too early, it clumps up and becomes unusable).
• Put 2 ladles full of the batter to the bowl with the matcha, and mix well.
• Put 1/3 of the milk batter from Step 6 into the cake mold.
• Drizzle in 1/2 of the matcha batter evenly.
• Repeat once more, ending with a layer of the milk batter.
• Drizzle in any remaining matcha batter.
• Marble the batter in the mold by dipping the spatula straight into the mold rather than stirring it around.
• Cut into the batter with a spatula 6-7 times, leaving a gap between each cut.
• (It will become marbled inside.)
• Tap the mold on a work surface while holding the middle of the mold.
• Put into the oven and set the time for 30 minutes at 340F/170C.
• Bake for 20 minutes at 340F/170C, then make 4 to 5 cuts in the surface with a serrated bread knife.
• (This step is optional).
• Turn the temperature down to 320F/160 C and bake for another 10 minutes (you can leave the temperature at 340F/170C if you like).
• If a skewer inserted into the cake comes out clean, it's done.
• Take the cake out and invert it on top of a mug or cup, and wait until it has cooled down.
• (If you try to take it out while it's still hot, it will fall apart.)
• When the cake has cooled down, cut around it with a cake knife to separate it from the mold.
• Separate the cake from the center part with a bamboo skewer.
• Invert onto a plate, and it's done.
• Serve with whipped cream.