Matcha Chiffon Cake

Name: Matcha Chiffon Cake
Cook time: 55 min
Ingredients: 4 egg whites; 55 g sugar; 5 g lemon juice; 2 yolks; 40 g cake flour (low protein flour); 40 g milk; 20 g oil; 2 yolks; 30 g cake flour (low protein flour); 4 g matcha powder; 40 g hot water; 20 g oil

It’s been awhile since I last baked with this flower chiffon pan. Let’s get back to the basic chiffon cake.

Cook time55 minutes

Ingredients

Meringues

Plain Yolk Batter

Matcha Yolk Batter

Directions

1
Beat the egg whites and lemon juice till foamy, gradually add the sugar in 3 addition and beat till stiff peak.
2
Split meringue into 2 equal part. Fold the meringues to the 2 yolk batter respectively.
3
Pour the plain and matcha batter alternatively into the cake tin.
4
Use the handle of the spoon to draw the side zebraing line. Make sure spoon is touching the wall of the cake tin all the way.
5
Bake at 150C for 15mins, remove cake from oven and make slits
6
Continue baking at 150C for 40-45mins or until it is cooked.
7
Remove cake pan from oven and invert for complete cooling.

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