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Fast Guide to Producing Perfect Matcha Chiffon Cake

Wishing to dine Matcha Chiffon Cake a best restaurant's, but for some causes are not able to go to restaurants. This recipe gonna guide you with useful procedures on producing a Matcha Chiffon Cake like a famous chef made.

Matcha Chiffon Cake

We hope you got benefit from reading it, now let's go back to matcha chiffon cake recipe. You can cook matcha chiffon cake using 9 ingredients and 15 steps. Here is how you do that.

To prepare an unforgettable Matcha Chiffon Cake, here are the components required:

  1. Prepare 120 grams of Cake flour.
  2. Get 25 grams of Matcha.
  3. Use 5 of Egg yolk (L size).
  4. Prepare 110 grams of Granulated sugar.
  5. You need 80 ml of Vegetable oil.
  6. Take 70 ml of Matcha liqueur.
  7. Provide 80 ml of Water.
  8. Use 150 ml of Additional Water (If you don't use matcha liqueur).
  9. Use 7 of Egg white (L size).

After readying the ingridients, now you are ready to cook your 5-star Matcha Chiffon Cake by following the guidances below:

  1. Sift the cake flour and matcha together..
  2. Measure out the other ingredients..
  3. Place egg yolk into a bowl and add 1/3 of granulated sugar. Beat with electric beater until white and the consistency thickens..
  4. Add vegetable oil and mix some more..
  5. Continue by adding the matcha liqueur and water and stir. If you don’t use matcha liqueur, add the additional water amount..
  6. Sift flour a second time and add to mixture..
  7. Combine well with whisk. Set matcha batter aside..
  8. Place egg white in another bowl to make merengue. Mix with electric beater and then add half of remaining granulated sugar. Mix again..
  9. Beat until a soft peak forms, and now add all granulated sugar. Mix until peak firms..
  10. Try turning the bowl upside down to check the merengue consistency. If merengue stays in the bowl it should be fine. Turn the speed down to low and mix one more minute to finish..
  11. Next, add 1/3 of meringue into the matcha batter. Mix well with whisk. Then combine with remaining meringue and mix and fold gently..
  12. Pour into the mold. Place a wet kitchen towel on the kitchen counter and tap the mold on it approx 10 times to release larger air bubbles trapped in the batter. Smooth the surface with a rubber spatula. Bake in preheated 180℃ oven for 50 minutes..
  13. Insert a bamboo skewer into the cake and if it comes out clean, it is baked. Turn the mold over and cool down. Once it cools down completely, remove from mold..
  14. Serve with whipped cream and anko. It's so delicious!.
  15. If you would like to add cooked adzuki beans, pat dry well before adding otherwise it will affect the rising of the cake. Dry the beans well and coat with cake flour or use ama-natto..

Recipe : Matcha Chiffon Cake

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Simple tips to make Matcha Chiffon Cake

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