Matcha Chiffon Cake

Welcome back!

Today, we have... another chiffon cake! We've made many great variations on this type of cake that we love; this time, it's with some matcha for that wonderful flavor and color! Once again, this is a light and fluffy dessert that, when served just like this, isn't even very unhealthy. It's also not super difficult to make, and everyone will enjoy it!

Matcha Chiffon Cake

Makes a 9" cake

Ingredients:

7 egg whites
1/2 cup sugar
1 teaspoon lemon juice

7 egg yolks
2 tablespoons sugar
80 grams oil
80 grams milk
130 grams cake flour
10 grams matcha powder
3/4 teaspoon baking powder (optional)

Directions:

In a bowl, beat the egg whites with the lemon juice until stiff peaks form. While mixing, add in the sugar (1/2 cup), about a third at a time.
In another bowl, beat the egg yolks with the 2 tablespoons of sugar. Once mixed, add the oil and mix thoroughly.
Add in the milk and mix thoroughly.
Sift the cake flour, matcha powder, and baking powder into the mixture.
Slowly pour a third of the egg white mixture into the egg yolk mixture while gently mixing.
Slowly pour the egg yolk mixture into the rest of the egg white mixture, folding along the way.
Put in mold and tap to get the bubbles out.
Bake at 310°F for 10 minutes, then 300°F for 35 minutes.
Take the cake out. Flip it over on a rack. Let it rest, and once cool, remove from the pan.

If you've been looking through our other chiffon cake recipes, you'll see the procedure is pretty much the same. However, the ingredients are different, and somehow, we come up with slightly different measurements and bake times. It's all part of the process to find the best way to make a chiffon cake, and once we get there, we can unify the approaches in the recipes.

-Chefpo

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