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| Matcha chiffon cake |
(*Note: 100g cake flour = 85g all purpose
flour + 15g cornstarch)
5 egg yolks (used eggs w. shell = 58g each)
30g caster sugar
30g vegetable oil
½ tsp baking powder
1/8 tsp salt
3 tbsp matcha powder
120ml hot water (or hot milk)
6 egg whites
50g caster sugar
½ tsp cream of tartar
Used 24.5cm spring form pan. (Do not
grease. Should have lined base with baking paper cos it sticks)
1.
Preheat oven to 170°C.
Dissolve green tea powder in hot water (or hot milk). Mix well. Let cool down.
2.
Combine cake 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 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 for 40 minutes. Test the cake with a toothpick. If it
comes out clean, it’s cooked. Remove from oven and invert the mold immediately.
Let the cake cool completely. Use a knife to run around the edges of mold and
take out the cake carefully.
Adapted from: christinerecipes
