I know I know! Green Tea / Matcha cake are supposed to appear green in colour. But here you can tell my chiffon cake turns nothing like green. Even though it doesn't look like green tea, it tastes like green tea! Trust me! (Well, of course I wish I could have used a better quality matcha powder, as mentioned in the footnotes of Justonecookbook's recipe)
This soft-as-cloud angel-cake-like chiffon cake is another kick to my skill in beating egg white. Separating eggs, beating egg whites, and folding, are some crucial steps for making fluffy cakes. These steps may struggle you and sounds complicated, but worth making the steps for such amazing lucious dessert afterall.
Practice makes perfect. Examine and challenge your egg-white-beating skills with some of my other recipes such as the recent souffle cheesecake and Japanese castella cake. I frankly failed a couple times as well with the honey cake.
Make 7 inch cake
3 egg yolks
3 oz sugar
3 tbsp oil
4 tbsp water
2.6 oz cake flour
1 tbsp matcha powder
1 tsp baking powder
3 egg whites
How to make green tea chiffon cake:
- Preheat oven to 170C.
- In a large bowl, whisk egg yolks and 1/3 of sugar. Add oil and water, mix well.
- Sift cake flour, matcha powder and baking powder and add to egg yolk mixture. Whisk until incorporated without lumps.
- Using a stand mixer or electric hand mixer, beat egg whites till opaque and foamy. Add remaining sugar and beat until stiff peak forms.
- In 3 batches, fold egg whites into egg yolk mixture. Make sure mixture is mixed well in 3 increments.
- Pour mixture into ungreased chiffon cake pan. Tab the pan on the countertop to release air bubbles.
- Bake for 30 minutes or until toothpick inserted into centre comes out clean.
- Cool the cake upside down on a tall heavy bottle. Leave to cool completely before removing the cake pan.
- Using an offset spatula or sharp knife, run it around the cake. Invert and flip onto serving plate.
With all my love <3