| INGREDIENTS (Make two 6″ chiffon cake): | |
| Egg yolk mixture: | |
| 1. 6 large egg yolks | |
| 2. 30g white sugar | |
| 3. 6 tablespoon cooking oil (except olive oil) | |
| 4. 8 tablespoon water | |
| 5. 128g all purpose flour | |
| 6. 22g corn flour | |
| 7. 2 tablespoon matcha powder | |
| 8. 2 teaspoon baking powder | |
| Egg white mixture: | |
| 1. 6 large egg whites | |
| 2. 85g white sugar | |
| METHODS: | |
| 1. Separate the egg white and yolk after removing them from fridge. Then set aside and let the eggs reach room temperature. | |
| TIPS: Egg white and yolk separates easier when it is cold. Egg white beats better when it is at room temperature. | |
| 2. In a mixing bowl, add egg yolk and sugar. Mix well using hand whisk. | |
| 3. Next, add water and oil. Mix well. | |
| 4. Sieve in all purpose flour, corn flour, baking powder and matcha powder. | |
| 5. Whisk them in until there is no lumps. Set aside. | |
| 6. In another mixing bowl, add in egg white and 1/3 of sugar. Using an electric mixer, whipped them until foamy. | |
| 7. Then add in the remaining 2/3 of the sugar. Whipped until stiff peak (see photo). | |
| 8. Add 1/3 of the egg white mixture into the egg yolk mixture. Mix them in. | |
| 9. Then, fold in the remaining 2/3 of the egg white mixture. | |
| 10. Pour the mixture into the chiffon cake pan and tap them a few times on the kitchen countertop to release air bubbles. | |
| 11. Bake for 30 mins in an oven preheated to 170 degree Celcius. | |
| 12. When the cake is done, cool them upside down as shown before removing them from the cake pan. |
PHOTOS (for illustration only):
