Matcha Chiffon Cake Recipe | Episode 413

19:30

SERVES: 1 CAKE
PREP TIME: 15 MINS
COOK TIME: 30 MINS
TOTAL TIME: 45 MINS









Ingredients
  • 3 egg yolks
  • 85g granulated sugar
  • 40 ml sunflower oil
  • 60 ml water
  • 75g all-purpose flour
  • 30g cornstarch
  • 1 tsp baking powder
  • 1 tbsp matcha green tea powder
  • 3 egg yolks
  • pinch salt

Instructions

1. Preheat the oven to 170C - 340F.

2. In a large mixing bowl, whisk the egg yolks and 1/3 of the granulated sugar.
Whisk in the sunflower oil and water. Add the all-purpose flour, cornstarch,matcha powder  and baking powder. Stir until incorporated. 

3. In another bowl, using a stand mixer or hand mixer, beat the egg whites and pinch salt for about 2 minutes. Beat in 1/3 of the remaining sugar. Add the remaining sugar and beat on high speed until stiff peaks form.

4. Add 1/3 of the egg whites to the egg yolk mixture and stir until smooth. Gently fold in the remaining egg whites. 

5. Pour the mixture into a ungreased chiffon cake pan. Tap the pan a few times on the kitchen countertop to release the air bubbles. Bake in preheated oven for 30 minutes or until a toothpick inserted in the center comes out clean.

6. Cool the cake upside down; stick the pan on the bottom side of a measure cup. Allow the cake to cool completely for about 15 minutes at least.

7. Use a  sharp knife, run it around the cake. Remove the cake gently from the pan. 













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