Recipe : Matcha Chiffon Cake
Cook Book : New Tastes in Green Tea by Matsuko Tokunaga
I bought this book last year because of the different ice tea flavour ideas and for the different ways tea can be used as an ingredient. I've had my eye on the Green tea chiffon cake for a while. Today was the perfect time to bake it. I have never used tea as an ingredient before and I was looking forward to baking this. Unfortunately, as you can see from the photo below, it didn't turn out as green as I hoped for and it didn't rise much. Contrary to that, though, the green tea flavour was definitely present and the cake turned out to be very airy and soft. I am still happy with the outcome.
- 115 g plain flour
- 2 tsp baking powder
- 1/3 tsp salt
- 2 tsp matcha
- 1/2 cup caster sugar
- 4 tbls vegetable oil
- 1/3 water
- 4 egg whites
- Preheat oven to 170c
- Sift together the flour, baking powder, salt and matcha.
- Add 1/4 cup of sugar to the egg yolks and beat until the mixture turns pale in colour. Add the oil and water and mix.
- Gradually add the sifted flour to the mixture and lightly mix.
- In a separate bowl, beat the egg whites and slowly add remaining sugar. Continue beating until peaks form.
- Mix 1/3 of the egg whites into the batter.
- Fold the rest of the egg whites in, stirring carefully.
- Pour batter into an angel cake tin.
- Bake for 35-40 minutes.
- Place the pan upside down and let it cool completely.
- Can be served with fresh whipped cream.