Hey everyone, hope you’re having an amazing day today. Today, we’re going to prepare a distinctive dish, matcha chiffon cake. One of my favorites. For mine, I am going to make it a bit tasty. This is gonna smell and look delicious.
Delicate green tea chiffon cake recipe. This is a delicious treat for anyone who enjoys matcha flavored desserts. If you are new to chiffon cake, it is a very light sponge cake made with vegetable oil, eggs. Lihat ide lainnya tentang Kue, Resep kue, Makanan.
Matcha Chiffon cake is one of the most well liked of recent trending meals on earth. It’s enjoyed by millions every day. It is easy, it’s fast, it tastes delicious. They’re nice and they look wonderful. Matcha Chiffon cake is something that I have loved my whole life.
To begin with this particular recipe, we have to prepare a few components. You can cook matcha chiffon cake using 14 ingredients and 11 steps. Here is how you cook it.
The ingredients needed to make Matcha Chiffon cake:
- Prepare Egg yolk mixture
- Make ready 45 g egg yolks (~3 eggs x 55g/egg)
- Prepare 20 g brown sugar/ caster sugar
- Make ready 45 ml canola oil, warmed
- Make ready 90 ml soya bean/ full cream milk, warmed
- Take 8 g matcha
- Take 40 g cake flour
- Get 40 g plain flour
- Make ready 1/4 tsp salt
- Get Meringue
- Take 140 g egg whites (~ 4 eggs)
- Take 60 g caster sugar
- Prepare 1/2 tsp lemon juice/vinegar
- Get 1 tsp corn flour
I have quite a bit of matcha powder in my pantry. It's one of those things, you know. One forgets one already has some matcha powder so one buys another. Chiffon cakes are known for being incredibly fluffy and when you add matcha to the mix, it makes for quite a heavenly dessert!
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.
One forgets one already has some matcha powder so one buys another. Chiffon cakes are known for being incredibly fluffy and when you add matcha to the mix, it makes for quite a heavenly dessert! This matcha cake steals the show every time. Its beautiful color and mesmerizing taste will make it hard to have just one slice. Chiffon cake is probably one of my favorite cakes to make.
So that’s going to wrap it up for this exceptional food matcha chiffon cake recipe. Thanks so much for your time. I am confident you will make this at home. There’s gonna be interesting food at 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!
