Green Tea Chiffon Cake. Delicate green tea chiffon cake recipe. This is a delicious treat for anyone who enjoys matcha flavored desserts. Make sure you use the correct chiffon cake pan.
However, it is not as simple as you think if you want to make it perfect each time. This guide provides all the information you need to make the chiffon cake which is moist, soft, light, airy, fluffy and free from large air bubbles. Home › Cakes › Chiffon Cakes › Green Tea Chiffon Cake. You can have Green Tea Chiffon Cake using 10 ingredients and 6 steps. Here is how you achieve it.
Ingredients of Green Tea Chiffon Cake
- It’s 64 g of flour.
- It’s 4 of egg yolks.
- It’s 16 g of sugar (I used glucose powder for healthy reasons).
- It’s 48 g of water.
- You need 48 g of coconut oil.
- Prepare 24 g of matcha green tea powder.
- You need 16 g of sugar (I used glucose powder for health reasons).
- You need 8 g of cornstarch.
- It’s 4 of egg whites.
- You need 1 tsp of green tea gel.
Here's my adaption of the recipe Green Tea Chiffon Cake from the same book Okashi sweet treats made with love. I just love the aroma and taste of matcha or green tea powder in this light airy cake and it was gone within a day. This Green Tea Chiffon Cake is quite easy to make. Once you have got all the ingredients in your pantry, you can bake a beautiful green tea chiffon on Add vegetable oil, green tea mixture, and sift in cake flour mixture in sequence.
Green Tea Chiffon Cake step by step
- This is for a 6”-7” Chiffon Pan. Preheat oven to 170C. Mix first six ingredients together to make the yolk paste and set aside..
- Mix remaining sugar and cornstarch together and set aside..
- Whip egg whites until they are foamy then add half the cornstarch mixture. Continue to whip and add second half of cornstarch mixture after a few minutes. Whip until soft peaks form. Slow down mixing in the last stages..
- Pour batter into a 7inch chiffon tin and run a chopstick through it 3 times..
- Bake at 170 for 15 minutes then make a few cuts through the top of the cake to help it rise evenly. Lower the temperature to 160 and bake another 30 minutes. Drop it on the table a few times to release hot air then immediately turn it upside down and cool. Once cool, run spatula around the edges to release the cake and serve with whipped cream..
Make sure to combine and stir well between adding each ingredient. This is an adaptation of a chiffon cake recipe from the mother of Yuri Asano, my co-founder of Harvest Time in Harlem. Lightly brush just the bottom of an angel food cake pan with oil; do not oil the sides. Hojicha is green tea that has gone through an extra roasting process, turning the tea leaves brown and giving the tea a rich, roasted flavour with a hint of sweetness. The fluffy and light texture of chiffon cakes makes them ideal for carrying the hojicha flavour without masking it.