Hey everyone, it’s me, Dave, welcome to our recipe page. Today, we’re going to make a distinctive dish, matcha chiffon cake. One of my favorites food recipes. For mine, I’m gonna make it a bit tasty. This will be really delicious.
Matcha Chiffon cake is one of the most well liked of recent trending foods on earth. It’s enjoyed by millions daily. It’s easy, it’s fast, it tastes delicious. They’re fine and they look fantastic. Matcha Chiffon cake is something which I have loved my entire life.
Simple Way to Prepare Matcha Chiffon cake
To begin with this recipe, we have to first prepare a few components. You can have matcha chiffon cake using 14 ingredients and 11 steps. Here is how you cook it.
Ingredients
The ingredients needed to make Matcha Chiffon cake:
- Get Egg yolk mixture
- Prepare 45 g egg yolks (~3 eggs x 55g/egg)
- Prepare 20 g brown sugar/ caster sugar
- Get 45 ml canola oil, warmed
- Prepare 90 ml soya bean/ full cream milk, warmed
- Prepare 8 g matcha
- Make ready 40 g cake flour
- Prepare 40 g plain flour
- Make ready 1/4 tsp salt
- Get Meringue
- Take 140 g egg whites (~ 4 eggs)
- Prepare 60 g caster sugar
- Get 1/2 tsp lemon juice/vinegar
- Make ready 1 tsp corn flour
Instructions
Instructions 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.
As simple as that Recipe of Matcha Chiffon cake
So that’s going to wrap it up with this exceptional food matcha chiffon cake recipe. Thank you very much for your time. I am sure you will make this at home. There is gonna be more interesting food in home recipes coming up. Don’t forget to save this page on your browser, and share it to your loved ones, friends and colleague. Thanks again for reading. Go on get cooking!
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