Whisk the egg yolks with the 15g of sugar until well mixed. Add the oil and combine well, then add the milk and combine this one too.

Sift the flour and matcha powder until everything is properly mixed and there are no lumps.

Beat the egg whites with the lemon juice until soft peaks start to form, then gradually add the remaining sugar and beat until stiff peaks form - try the upside-down method if you are fearless!

Fold the egg whites gradually in the matcha mix, going from bottom to top. Start with a third at the time and make sure everything is well incorporated before adding more.

Once all the egg whites are folded in, pour the mix in a 10' pan (you can use a smaller one for a 'taller' cake) covered with parchment paper on the bottom and sides, then bake in a pre-heated for 35 minutes at 200°C.

You can dust the cake with icing sugar and matcha powder once the cake has cooled down completely.