|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|
|(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.|