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| Matcha and chocolate chiffon cake |
Doubled recipe and changed one portion to cocoa powder.
Used weight of eggs instead of number of eggs.
Not recommended to double recipe (takes very long to fully bake). Had to bake for 50mins at 170°C and 45mins at 160°C.
1 chiffon cake ingredients:
80g cake flour (Used 68g plain flour + 12g corn flour)
1 chiffon cake ingredients:
80g cake flour (Used 68g plain flour + 12g corn flour)
100g egg yolk
30g caster sugar
30g vegetable oil
½ tsp baking powder
1/8 tsp salt
3 tbsp matcha powder OR cocoa powder
120ml hot water
180g egg whites
50g caster sugar
½ tsp cream of tartar
Used 24.5cm spring form pan. (line base with baking paper cos it sticks)
1. Preheat oven to 170°C. Dissolve green tea powder (cocoa powder) in hot water. Mix well. Let cool down.
2. Combine flour, baking powder and salt well.
3. Using hand whisk, whisk egg yolks, stir in 30g of caster sugar until completely dissolved. Add vegetable oil, green tea (cocoa powder) mixture, and sift and whisk in cake flour mixture in sequence. Make sure to combine and stir well between adding each ingredient. Set aside.
4. Use an electric mixer to whisk whites (at low speed) till foamy.
5. Add cream of tartar and beat (at high speed) till bubbles become very small but still visible.
6. Gradually add sugar and beat (at high speed) till stiff peaks. (The egg whites won’t slip or fall down even if you turn your bowl upside down).
7. Fold in 1/3 of egg whites into the batter. Gently incorporate all ingredients with a rubber spatula. Repeat this procedure with the rest of the egg whites. Don’t beat or stir too hard, just combine well.
8. Transfer mixture to cake mold. Bake in preheated oven. Test the cake with a toothpick. If it comes out clean, it’s cooked. Remove from oven and invert the mold immediately (use a knife to run around the edges of mold and take out the cake carefully). Let the cake cool on rack completely.
