Matcha Chiffon Cake 171kcal / per person

recipes

category Others
recipe number 09376
cooking time 60 minutes
comment A Japanese-style cake with green tea, which is also popular overseas.
image It is a sweet cake with the subtle bitterness of matcha.
(A) Egg yolks 3
(A) Soft brown sugar, sifted 40 g
(B) Matcha powder 1 tbsp
(B) Water at about 60oC 50 ml
Oil 25 g
(C) Egg whites 3
(C) Soft brown sugar, sifted 20 g
(D) Cake flour 65 g
(D) Baking powder 5 g
(E) Whipping cream 80 g
(E) Sugar 20 g

Chill the egg whites in the freezer until slightly frozen around the edge. Coat the center of a chiffon cake tube pan with oil (not listed) and dust with flour (not listed) using a brush. Sift the (D) ingredients together and slowly whisk the (B) matcha in the warm water to break up any lumps.

In a bowl, beat the (A) ingredients with a hand beater until it is pale in color and easily forms "ribbons". Slowly mix in the oil and the (1) matcha. Add the sifted (D) all at once and fold in with a rubber spatula. Do not over-mix.

To make the meringue, lightly beat the (C) egg whites in a bowl, add the (C) brown sugar and beat. Scoop a small amount of the meringue into the (2) batter and mix in. Fold in the remaining meringue carefully to retain the air bubbles.

Pour the (3) batter into the chiffon pan, place on a baking sheet and bake in a pre-heated oven at 170oC for about 35 minutes. When the cake is done, turn the pan upside down and let cool. Remove the cake from the pan and cut into equal pieces. In a bowl, beat the (E) ingredients until stiff peaks form. Place a piece of cake on a plate and garnish with the (E) whipped cream.

technique This recipe uses brown sugar (partially refined brown-colored sugar) to get richness. You can also use granulated sugar.
  1. Chill the egg whites in the freezer until slightly frozen around the edge. Coat the center of a chiffon cake tube pan with oil (not listed) and dust with flour (not listed) using a brush. Sift the (D) ingredients together and slowly whisk the (B) matcha in the warm water to break up any lumps.
  2. In a bowl, beat the (A) ingredients with a hand beater until it is pale in color and easily forms "ribbons". Slowly mix in the oil and the (1) matcha. Add the sifted (D) all at once and fold in with a rubber spatula. Do not over-mix.
  3. To make the meringue, lightly beat the (C) egg whites in a bowl, add the (C) brown sugar and beat. Scoop a small amount of the meringue into the (2) batter and mix in. Fold in the remaining meringue carefully to retain the air bubbles.
  4. Pour the (3) batter into the chiffon pan, place on a baking sheet and bake in a pre-heated oven at 170oC for about 35 minutes. When the cake is done, turn the pan upside down and let cool. Remove the cake from the pan and cut into equal pieces. In a bowl, beat the (E) ingredients until stiff peaks form. Place a piece of cake on a plate and garnish with the (E) whipped cream.