Hey everyone, I hope you are having an amazing day today. Today, I will show you a way to prepare a distinctive dish, matcha chiffon cake. It is one of my favorites food recipes. For mine, I am going to make it a bit tasty. This is gonna smell and look delicious.
Matcha Chiffon cake is one of the most favored of current trending meals on earth. It is easy, it’s fast, it tastes delicious. It’s appreciated by millions every day. Matcha Chiffon cake is something that I have loved my entire life. They are fine and they look fantastic.
Delicate green tea chiffon cake recipe. This is a delicious treat for anyone who enjoys matcha flavored desserts. If you are new to chiffon cake, it is a very light sponge cake made with vegetable oil, eggs.
To get started with this particular recipe, we must prepare a few components. You can have matcha chiffon cake using 14 ingredients and 11 steps. Here is how you can achieve that.
The ingredients needed to make Matcha Chiffon cake:
- Get Egg yolk mixture
- Take 45 g egg yolks (~3 eggs x 55g/egg)
- Make ready 20 g brown sugar/ caster sugar
- Get 45 ml canola oil, warmed
- Make ready 90 ml soya bean/ full cream milk, warmed
- Take 8 g matcha
- Make ready 40 g cake flour
- Prepare 40 g plain flour
- Prepare 1/4 tsp salt
- Prepare Meringue
- Get 140 g egg whites (~ 4 eggs)
- Make ready 60 g caster sugar
- Take 1/2 tsp lemon juice/vinegar
- Take 1 tsp corn flour
It's one of those things, you know. One forgets one already has some matcha powder so one buys another. I've been wanting to try making a matcha flavored chiffon cake for a while now since I love green tea flavored desserts, but only got around to it this. Chiffon cakes are known for being incredibly fluffy and when you add matcha to the mix, it makes for quite a heavenly dessert!
Instructions to make Matcha Chiffon cake:
- Preheat oven 170 C.
- Stir matcha in warm milk to mix well. Set aside.
- Using a hand whisk or electric hand-held mixer, beat egg yolk, sugar, oil, milk and vanilla extract till light yellow. Stir in the oil and matcha mixture. till the mixture is well-blended. Fold in flours & salt.
- Beat egg whites till foamy. Add 1/2 of sugar and lemon juice. Beat in the slowest speed till meringue is fine foam. Add in add the rest of the sugar and corn flour when soft peak is formed. Continue beating at the slowest speed till stiff peak is formed. (see pic below).
- Fold in 1/3 of meringue into cake batter. A little volume lost is ok at this juncture.
- Pour the entire cake batter into the bowl with meringue. Fold gently and swiftly. Use as few strokes as possible. This folding stage would determine the success of your cake.
- Pour cake batter into a 17 cm (7”) ungreased tube pan. All pans for chiffon cakes must not be greased as the princess cake batter needs to climb up the sides of the pan. Drop the pan twice from a height of ~ 10cm to remove air pockets. Use a skewer to burst any more big air bubbles on the surface.
- Bake at 170 C for 15min. Then lower temp to 160C and bake for another 40 min. Do adjust the oven temperature accordingly as every oven is different.
- Overturn the pan and rest till cool. ~ 1h
- Unmould the pan by pressing cake gently & remove or use a plastic spatula to slide from the sides.
- Enjoy the Matcha chiffon cake with a cup of hot green tea latte or Hojicha tea.
Making green tea chiffon cake involve only a few steps. However, it is not as simple as you think if The amount of green tea (matcha) depends on the quality and strength of the tea powder. Sift flour, matcha powder and baking powder. Chiffon cake is my favorite cake of all time. Chiffon cake contains oil or other liquid fats.
So that is going to wrap this up for this exceptional food matcha chiffon cake recipe. Thanks so much for your time. I’m sure you can make this at home. There’s gonna be interesting food at home recipes coming up. Remember to bookmark this page on your browser, and share it to your family, friends and colleague. Thanks again for reading. Go on get cooking!
