CAKE - Matcha Chiffon Cake

By Aemelia

Ingredients

• 85 g Cake Flour
• 3 g Baking Powder
• 7 g Matcha Powder
• 3 Egg Yolks
• 40 g Caster Sugar
• Pinch of Salt
• 35 ml vegetable oil
• 30 ml water
• 4 Egg Whites
• 70 g Caster Sugar
• 1/4 tsp Cream of Tartar

Details

Adapted from esjoie.wordpress.com

Preparation

Step 1

1. Preheat oven to 180C
2. Sift flour, baking powder and matcha powder together, and set aside.
3. Put egg yolks in a large bowl, whisk lightly, add 40g granulated sugar, salt, corn oil, orange juice, water and mix well.
4. Combine the yolk mixture and flour together till smooth and set aside.
5. in another bowl, whip egg whites with cream of tartar and add in 70g of sugar gradually and whip till stiff peaks form.
6. Fold egg-white mixture 1/2 into the batter, and mix them with spatula gently, and then fold in the remaining 1/2.
7. Pour batter into the pan, and smooth the top.
8. Bake for 45minutes.
9. Remove cake from oven; invert the pan over a glass soda bottle till the cake completely cools down.
10. Turn cake right-side up. Run a table knife all the way down between cake and pan; invert again, and remove cake.

Notes :
Recipe adapted from Naoko/Flickr but I’ve made a few changes to :
- Instead of lemon juice, I added 1/4 tsp Cream of Tartar.
- Find it a little too sweet so I cut down the sugar from 50g to 40g.
- I added one more egg white.
- I sift the Matcha powder together with flour