2. In a large bowl, beat egg yolks with sugar and coconut milk until sugar dissolved. Then add in the oil.
3. Then gradually sift in the flour with cornstarch, baking powder, and matcha powder.
Note: Discard the remains from the sweet matcha powder if it doesn’t fall through the mesh bowl.
4. Continue beating everything until it forms a creamy smooth mixture. Set aside.
5. In a standing mixer, pour in the cup of egg whites and beat at speed 4.
6. When it looks bubbly, add in the cream of tartar. Then turn to speed 10.
7. Mix at speed 10 until you see the egg whites becoming foamy. Gradually add in the sugar 1/3 at a time.
8. Continue mixing until egg whites form a stiff peak.
9. Gradually and quickly fold 1/3 egg whites into the creamy matcha mixture.
(Okay, I think she did it too aggressively. And she wasn’t “folding” it, more like mixing it in random directions. Oh well.)
10. When mixture looks well blended, pour it into a bundt pan. (We greased the pan but we’re not supposed to. Oopsie) Tap the pan two times to release air bubbles.
11. Place the bundt pan in the middle rack.
Bake at 350 F for 15 minutes and then at 300 F for 30 minutes.
12. Take the cake out too early can ruin it. We’re suppose to let it cool upside down.
13. Tah-da! There you go! Happy Birthday Teresa!
Ooh! It smells so good!
And it tastes so good (at least to little Grace) too!