Green tea chiffon cake

I'm on a green tea craze lately. Here's a green tea chiffon cake that I'd recently baked. Soft and moist! :)

Ingredients:

• 70g of top flour
• 10g of green tea powder 
• 5 egg yolks
• 20g of caster sugar
• 70g of water
• 60g of canola oil

Meringue:

• 90g of caster sugar
• 10g of corn flour (cornstarch) or rice flour
• 180g (about 5 eggs) of egg whites

Method:

• Preheat oven to 160C
• Sift flour and green tea powder together twice. Combine egg yolks and sugar in a bowl and mix well. Add water and canola oil and blend together. Add flour and green tea powder mixture and mix until batter becomes sticky. Set aside.
• Make meringue. Combine sugar and rice or corn flour. Beat egg whites until foamy. Add half the sugar and flour mixture and continue beating for a few minutes, then add remaining sugar and flour mixture and beat until egg whites are glossy, with stiff peaks.
• Add 1/3 of meringue to egg yolk mixture and fold in lightly, then add remaining meringue and fold to incorporate completely.
• Pour batter into an ungreased 20 cm chiffon cake pan. Bake in an oven for 40 - 50 minutes. When cake is done, remove from oven and turn the pan over. Leave cake to cool in pan.
• Once cake has cooled completely, carefully run a knife or spatula around the sides of the cake to loosen it before inverting onto a wire rack.