Recipe of Ultimate Matcha Chiffon cake

Matcha Chiffon cake.

You can have Matcha Chiffon cake using 14 ingredients and 11 steps. Here is how you cook it.

Ingredients of Matcha Chiffon cake

1. Prepare of Egg yolk mixture.
2. Prepare 45 g of egg yolks (~3 eggs x 55g/egg).
3. You need 20 g of brown sugar/ caster sugar.
4. Prepare 45 ml of canola oil, warmed.
5. Prepare 90 ml of soya bean/ full cream milk, warmed.
6. You need 8 g of matcha.
7. Prepare 40 g of cake flour.
8. Prepare 40 g of plain flour.
9. You need 1/4 tsp of salt.
10. You need of Meringue.
11. It's 140 g of egg whites (~ 4 eggs).
12. It's 60 g of caster sugar.
13. It's 1/2 tsp of lemon juice/vinegar.
14. Prepare 1 tsp of corn flour.

Matcha Chiffon cake instructions

1. Preheat oven 170 C..
2. Stir matcha in warm milk to mix well. Set aside..
3. 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..
4. 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)..
5. Fold in 1/3 of meringue into cake batter. A little volume lost is ok at this juncture..
6. 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..
7. 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..
8. 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..
9. Overturn the pan and rest till cool. ~ 1h.
10. Unmould the pan by pressing cake gently & remove or use a plastic spatula to slide from the sides..
11. Enjoy the Matcha chiffon cake with a cup of hot green tea latte or Hojicha tea..