Green Tea Chiffon Cake

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3 large egg yolks

85 g (3 oz, or 1/2 cup and take away 1 Tbsp.) sugar

3 Tbsp. (40 ml) vegetable oil

4 Tbsp. (60 ml) water

75 g (2.6 oz, or 2/3 cup and take away 4 Tbsp.) cake flour

1 heaping Tbsp. (about 10 g, or 0.4 oz) matcha (green tea powder)

1 tsp. baking powder

3 large egg whites

1 17-cm (about 7”) chiffon cake pan

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