Matcha Chiffon Cake

During our trip in Hong Kong, we bought many Japanese green tea as souvenirs for family and staff at work. We ended up stockpiling many of them at home as some of the people we initially intended to giving to were either not so keen on drinking green tea or were planning trips to HK themselves. So, today I baked this beautiful green tea (matcha) chiffon cake to cheer my beloved fiance, Alex instead. He likes chiffon cake very much.

This chiffon cake is easy to make once you are familiar with the steps and ingredients you need.





Green Tea (Matcha) Chiffon Cake

Apparatus:

Chiffon cake tin

Ingredients:

(A)
6 egg whites
1/3 cup cane sugar
1/2 tsp cream of tartar

(B)
5 egg yolks
1/2 cup soy milk
1/4 cup grapeseed oil
1/4 cup cane sugar
2/3 cup plain flour, sifted
1/2 tsp baking powder
3 tbsp green tea powder

Methods:

1 Preheat oven to 170C.

(A)
2 Using an electrix mixer, beat egg whites until soft peak. This may take between 10 to 15 minutes. Gradually add in cane sugar and cream of tartar and continue to beat for another 5 minutes until stiff peak forms. Set aside.

(B)
3 Whisk egg yolks, soy milk and grapeseed oil in a separate mixing bowl with an electric mixer. Gradually add in cane sugar, sifted flour, baking powder and green tea powder in sequence. Continue to whisk until well combined.

4 Fold in 1/3 of egg whites into the batter. Gently mix in all ingredients. Repeat the step with the remaining egg whites.
5 Transfer mixture to cake mould. Bake in preheated oven for 35 to 40 minutes or until skewer comes out clean. Remove chiffon from the oven and invert the mould immediately. Cool the cake on a rack or rubber mat.