Hello everybody, it is John, welcome to my recipe site. Today, we’re going to prepare a special dish, matcha chiffon cake. It is one of my favorites. This time, I will 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 well liked of recent trending meals in the world. It is appreciated by millions every day. It’s simple, it is quick, it tastes yummy. They’re nice and they look wonderful. Matcha Chiffon cake is something which I’ve loved my entire life.
To get started with this recipe, we have to 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:
- Take Egg yolk mixture
- Make ready 45 g egg yolks (~3 eggs x 55g/egg)
- Get 20 g brown sugar/ caster sugar
- Take 45 ml canola oil, warmed
- Prepare 90 ml soya bean/ full cream milk, warmed
- Prepare 8 g matcha
- Get 40 g cake flour
- Take 40 g plain flour
- Make ready 1/4 tsp salt
- Take Meringue
- Take 140 g egg whites (~ 4 eggs)
- Take 60 g caster sugar
- Get 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.
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.
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. Matcha Chiffon Cake (Recipe) Recipes / Matcha Chiffon Cake. One of the fluffiest cakes you will ever make!
So that is going to wrap this up with this exceptional food matcha chiffon cake recipe. Thank you very much for your time. I am confident you will make this at home. There is gonna be more interesting food at home recipes coming up. Don’t forget to save this page in your browser, and share it to your family, friends and colleague. Thanks again for reading. Go on get cooking!
