Hello everybody, it is Louise, welcome to our recipe page. Today, we’re going to make a special dish, matcha chiffon cake. It is one of my favorites food recipes. For mine, I am going to make it a little bit unique. This will be really delicious.
Matcha Chiffon cake is one of the most well liked of current trending foods on earth. It’s easy, it is quick, it tastes yummy. It’s appreciated by millions daily. They’re fine and they look fantastic. Matcha Chiffon cake is something that I have loved my entire life.
To begin with this recipe, we have to prepare a few ingredients. You can cook matcha chiffon cake using 14 ingredients and 11 steps. Here is how you can achieve it.
The ingredients needed to make Matcha Chiffon cake:
- Take Egg yolk mixture
- Make ready 45 g egg yolks (~3 eggs x 55g/egg)
- Make ready 20 g brown sugar/ caster sugar
- Get 45 ml canola oil, warmed
- Get 90 ml soya bean/ full cream milk, warmed
- Take 8 g matcha
- Prepare 40 g cake flour
- Get 40 g plain flour
- Prepare 1/4 tsp salt
- Make ready Meringue
- Prepare 140 g egg whites (~ 4 eggs)
- Take 60 g caster sugar
- Prepare 1/2 tsp lemon juice/vinegar
- Prepare 1 tsp corn flour
Steps 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.
So that is going to wrap it up with this exceptional food matcha chiffon cake recipe. Thanks so much for reading. I’m confident you can make this at home. There’s gonna be interesting food in home recipes coming up. Don’t forget to save this page on your browser, and share it to your family, friends and colleague. Thanks again for reading. Go on get cooking!
