Ingredients
- Ingredients(make one 16cm cake)
- 1 tablespoon green tea powder
- 30 ml milk
- 2 egg yolks
- 20 g caster sugar
- 20 ml vegetable oil
- 40 g self-raising flour
- 2 egg whites
- 1/4 teaspoon cream of tartar
- 50 g caster sugar
- some dark chocolate chips
Preparation
Step 1
Sieve flour and green tea powder together, set aside.
Separate egg yolks/whites and bring to room temperature.
Whisk egg yolks and sugar in a mixing bowl until sugar just dissolved. Add in milk and oil. Whisk till combined. Sieve over the flour and green tea powder mixture and fold gently with a spatula until flour mixture is fully incorporated into the batter.
In a clean, dry mixing bowl, whisk egg whites and cream of tartar with an electric mixer until mixture becomes frothy and foamy. Add in the sugar in 3 separate additions while beating at high speed till just before stiff peaks form*(after note: after several attempts at baking chiffon cakes, I learned that the whites should be beaten until just before stiff peaks form).
Add the egg white foam into the egg yolk batter in 3 separate additions, each time folding gently with a spatula until just blended.
Pour 1/3 of the batter into a 16cm (6 inch) tube pan (do not grease the pan). Sprinkle chocolate chips over the batter. Pour the remaining half of the batter. Sprinkle with chocolate chips. Pour the rest of the batter into the pan. Spread the batter evenly.
Bake in pre-heated oven at 170 degC for 25 ~ 30mins or until the cake surface turns golden brown, and a skewer inserted into the centre comes out clean.
Remove from the oven and invert the pan immediately. Let cool completely before unmould.