1/3 cup (74 milliliters) vegetable oil or any other neutral-flavored oil, plus more for oiling pan
1 1/2 tablespoons green tea powder (matcha)
2 cups (230 grams) cake flour or superfine flour
1 tablespoon baking powder
1/2 teaspoon kosher salt or sea salt
7 large eggs, separated
1 cup (200 grams) superfine or caster sugar
Vanilla Chantilly Cream, recipe follows, for serving
2 tablespoons icing or confectioners' sugar, or to taste
1 cup (235 milliliters) heavy or double cream
1 vanilla pod, split and scraped
Don't over-mix this batter when incorporating the egg whites. Fold them in very gently using a rubber spatula. You can substitute any other flavoring instead of the green tea. Try espresso, citrus or vanilla, too. Just keep the amount of water or liquid the same. It is a very versatile cake base.
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