I’m not a Matcha fan but neither do I want to keep the little bottle of Matcha Powder there till it expires so I try a new recipe – Matcha Chiffon Cake. I didn’t know what to expect out of it, will it have a “tart” taste? will it have the aftertaste of Matcha Hot Tea? I think that is a fun part of baking, you don’t know how it turn out till it is baked and tasting it. I am indeed surprise how it turn out, it has a light Matcha fragrance and certainly not overwhelming that I worry. As it’s a chiffon cake, the overall is just light, soft and fluffy which makes a great combination with Matcha.
I’ve grew to love making chiffon cake. When I first started out baking, I would not even think of making chiffon cos I’ve heard/read enough horror stories that it is the most easily failed cake. While it still is but once you grab hold of the technique, it’s manageble. I’ve since made a couple of chiffon and I bake them mostly at night as it dun really take much time and with lesser utensils to wash, most importantly there is no greasy feeling as it’s just corn oil. However I could not do any photoshoot since I don’t have the appropriate lighting that always leave a yellow hue on the picture.
We’ve some nice bakers here who spare their time to do a picture by picture explanation and doing a very very detailed write-up on chiffon cake which I thought beat any other recipes book that is available in the market.
Life and Cook – 戚風蛋糕分解步驟圖
Matcha Chiffon Cake
For 20cm/8″ pan
85g Cake Flour
3g Baking Powder
7g Matcha Powder
3 Egg Yolks
40g Caster Sugar
Pinch of Salt
35ml vegetable oil
4 Egg Whites
70g Caster Sugar
1/4 tsp Cream of Tartar
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.
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