Matcha Sponge Cake (RC) - by June Chan

Using Clabber Girl Double Action Baking to bake RC Poppy Seed Matcha Sponge Cake. Image look nice and texture very spongy.
Ingredients A
200g Whole Eggs (4 Eggs)
12g Cake Emulsifier
90g Caster Sugar
125g Super Fined Flour
1/2 tsp Clabber Girl DABP + 1/4tsp Baking Soda + 5g Imported Matcha Powder

Ingredients B
63ml Water
Ingredients C
35g Melted Butter/Corn Oil

Method:
1. Mix well all Ingredients A until like a paste.
2. Beat everything on high speed for at least 3minutes until ribbon stage. Then fold in Ingredients B and mix until well incorporated. This will be the right constituency for your batter.
3. Add Ingredients C at this stage and mix in the roughly.
4. I am using Cadware Rice Cooker so set at CAKE Function which is 45 minutes.
Note: For Step by step guide : https://www.facebook.com/june.cwk/media_set?set=a.10152618465686812.1073742199.655486811&type=3

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