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Good Idea to Serving Tasty Matcha Chiffon cake

Hoping to dine Matcha Chiffon cake a top restaurant's, but for a few reasons are not able to go to restaurants. This recipe is going to guide you with clear ways on producing a Matcha Chiffon cake like a famous chef made.

Matcha Chiffon cake

We hope you got benefit from reading it, now let's go back to matcha chiffon cake recipe. To cook matcha chiffon cake you only need 14 ingredients and 11 steps. Here is how you achieve it.

To cook an unforgettable Matcha Chiffon cake, here are the ingridients required:

  1. Get of Egg yolk mixture.
  2. Prepare 45 g of egg yolks (~3 eggs x 55g/egg).
  3. Provide 20 g of brown sugar/ caster sugar.
  4. Use 45 ml of canola oil, warmed.
  5. Get 90 ml of soya bean/ full cream milk, warmed.
  6. Provide 8 g of matcha.
  7. Take 40 g of cake flour.
  8. You need 40 g of plain flour.
  9. Take 1/4 tsp of salt.
  10. You need of Meringue.
  11. Prepare 140 g of egg whites (~ 4 eggs).
  12. Provide 60 g of caster sugar.
  13. You need 1/2 tsp of lemon juice/vinegar.
  14. Get 1 tsp of corn flour.

After readying the components, now you are ready to make your tasty Matcha Chiffon cake by following the instructions below:

  1. Preheat oven 170 C..
  2. Stir matcha in warm milk to mix well. Set aside..
  3. 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..
  4. 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)..
  5. Fold in 1/3 of meringue into cake batter. A little volume lost is ok at this juncture..
  6. 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..
  7. 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..
  8. 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..
  9. Overturn the pan and rest till cool. ~ 1h.
  10. Unmould the pan by pressing cake gently & remove or use a plastic spatula to slide from the sides..
  11. Enjoy the Matcha chiffon cake with a cup of hot green tea latte or Hojicha tea..

This matcha cake steals the show every time. Its beautiful color and mesmerizing taste will make it hard to have just one slice. Chiffon cake is probably one of my favorite cakes to make. They are super light and airy, and this matcha chiffon cake looks heavenly! - At the step which says "using a rubber spatula and fold the. Turn the cake upside down on a plate when it's hot.

Recipe : Matcha Chiffon cake

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