Hey everyone, it is me, Dave, welcome to my recipe page. Today, I’m gonna show you how to make a distinctive dish, matcha chiffon cake. One of my favorites food recipes. For mine, I’m gonna make it a bit unique. This will be really delicious.
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.
Matcha Chiffon cake is one of the most favored of current trending foods on earth. It’s simple, it is quick, it tastes yummy. It’s appreciated by millions daily. They are fine and they look wonderful. Matcha Chiffon cake is something that I’ve loved my whole life.
To begin with this recipe, we must first prepare a few ingredients. You can cook matcha chiffon cake using 14 ingredients and 11 steps. Here is how you cook that.
The ingredients needed to make Matcha Chiffon cake:
- Make ready Egg yolk mixture
- Prepare 45 g egg yolks (~3 eggs x 55g/egg)
- Get 20 g brown sugar/ caster sugar
- Get 45 ml canola oil, warmed
- Prepare 90 ml soya bean/ full cream milk, warmed
- Make ready 8 g matcha
- Prepare 40 g cake flour
- Get 40 g plain flour
- Get 1/4 tsp salt
- Get Meringue
- Prepare 140 g egg whites (~ 4 eggs)
- Get 60 g caster sugar
- Get 1/2 tsp lemon juice/vinegar
- Prepare 1 tsp corn flour
Thanks for supporting me and the brands that help make Jen's Food Lab possible! Culinary grade Matcha is grounded matured green tea which has a more pronounced aroma and taste than ceremonial grade matcha. Ceremonial grade matcha as the name applies mean it is for drinking. There are bakers who insist in using ceremonial but I find that.
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.
Ceremonial grade matcha as the name applies mean it is for drinking. There are bakers who insist in using ceremonial but I find that. Matcha Chiffon Cake Chiffon cakes are known for being incredibly fluffy and when you add matcha to the mix, it makes for quite a heavenly dessert! Matcha is full of antioxidants and is a very healthy superfood. It is said that the secret to Japanese's women beautiful skin is their daily consumption of green tea!
So that is going to wrap it up with this special food matcha chiffon cake recipe. Thank you very much for your time. I’m sure that you can make this at home. There is gonna be more interesting food in home recipes coming up. Remember to save this page in your browser, and share it to your loved ones, colleague and friends. Thank you for reading. Go on get cooking!
