Matcha Green Tea Chiffon Cake

My brother bought this recipe book “Okashi – Sweet Treats Made with Love” by Keiko Ishida back in 2014 that featured basic recipes for Japanese sponge and chiffon cakes, pastries and cookies; and matcha has always been a favourite among the Japanese. I’d prefer Japanese recipes too as it seems to fit Asians’ palate better without being overbearingly sweet. This was one of the first “green” foods that I attempted after getting hold of a good quality baking matcha powder. The texture turned out just fine – soft and airy, but it didn’t rise that tall because I had used a slightly larger 22cm cake pan. It was a little tricky getting the cake out of the cake pan after it was cooled; I used a spatula to get it off the sides and base plate and the cake surface became quite “ruffled”. I read that de-panning using the “hand method” – by placing the palm on the cake and pulling the cake inwards in a gentle press-and-pull motion, works well so I’m gonna try that out the next round.

Ingredients:
70g Cake Flour
10g Green tea powder
5 Egg yolks
20g Castor sugar
70g Water
60g Canola Oil 

Meringue
90g Castor sugar
10g Corn flour
5 Egg whites

Directions:
  1. Preheat oven to 160C.
  2. In a large bowl, combine egg yolks and sugar and mix well whisking by hand. Add water and canola oil and blend together. Sieve in flour and green tea powder and mix until batter becomes sticky. Set aside. (Dr Leslie Tay‘s article is a good read on how to “combine” the yolk mixture for a light and voluminous batter. Scroll down to about the half-way mark. I’ll update once I’ve tried some of his pointers!)
  3. Combine sugar and corn flour. Beat egg whites until foamy. Add half the sugar and flour mixture and continue beating for a few minutes, then add the remaining mixture and beat until egg whites are glossy with stiff peaks.
  4. Add 1/3 of the meringue to the yolk mixture and fold in gently. Add remaining meringue and fold to incorporate completely.
  5. Pour batter into an ungreased 20cm chiffon cake pan and bake for 40-50 minutes. When cake is done, remove from oven and overturn the cake pan to let it cool completely.
  6. Once cooled, run a thin-bladed knife around the sides of the cake and pop the cake out of the tube pan, leaving the funnel. While holding the funnel, invert the cake and run the knife along the base of the pan to loosen the cake and let it rest onto a wire rack.
  7. Slice with a serrated knife to serve.
ruffled edges

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