Matcha Chiffon Cake

Matcha Chiffon Cake

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):

Mix in the oil and water into the egg yolk mixture.
Mix in the matcha powder, baking powder, all purpose flour, corn flour and mix well.
Beat the egg white mixture until stiff peak as shown
Add 1/3 of egg white mixture into the egg yolk mixture and fold in until you get a homogenous mixture
Cool the cake upside down so that the cake doesn’t collapse and affect its texture
Enjoying a piece for afternoon tea

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