Hey everyone, it is Jim, welcome to my recipe site. Today, I’m gonna show you how to prepare a distinctive dish, matcha chiffon cake. It is one of my favorites. This time, I am going to make it a bit unique. This will be really delicious.
Matcha Chiffon cake is one of the most favored of current trending meals on earth. It’s simple, it’s quick, it tastes yummy. It is enjoyed by millions daily. They’re fine and they look wonderful. Matcha Chiffon cake is something which I’ve loved my whole life.
Made with eggs, sugar, vegetable oil, cake flour, and green tea powder, this matcha green tea chiffon cake is moist and spongy. Perfect for a light afternoon snack! Making chiffon cake was one of my dreams after I started baking regularly since last year. Print This is the recipe for the basic green tea chiffon cake.
To get started with this recipe, we have to first prepare a few components. You can cook matcha chiffon cake using 14 ingredients and 11 steps. Here is how you can achieve it.
The ingredients needed to make Matcha Chiffon cake:
- Get Egg yolk mixture
- Make ready 45 g egg yolks (~3 eggs x 55g/egg)
- Prepare 20 g brown sugar/ caster sugar
- Get 45 ml canola oil, warmed
- Take 90 ml soya bean/ full cream milk, warmed
- Take 8 g matcha
- Get 40 g cake flour
- Get 40 g plain flour
- Prepare 1/4 tsp salt
- Prepare Meringue
- Take 140 g egg whites (~ 4 eggs)
- Prepare 60 g caster sugar
- Make ready 1/2 tsp lemon juice/vinegar
- Get 1 tsp corn flour
It is said that the secret to Japanese's women beautiful skin is their daily consumption of green tea! Since matcha has that earthy and deep flavor, I knew I wanted to make a chiffon cake with it. I have made quite a few tea-based chiffon cakes and I have loved everyone of them! Here are the step-by-step instructions for this cake.
Steps 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.
I have made quite a few tea-based chiffon cakes and I have loved everyone of them! Here are the step-by-step instructions for this cake. In the bowl of a mixer, beat together egg yolks and sugar until the mixture turns pale and fluffy. Add the oil, egg yolks, and milk. Matcha Chiffon Cake With Matcha Cream Recipe
So that’s going to wrap it up for this exceptional food matcha chiffon cake recipe. Thanks so much for your time. I am confident that you can make this at home. There’s gonna be interesting food in home recipes coming up. Remember to save this page on your browser, and share it to your family, colleague and friends. Thanks again for reading. Go on get cooking!
