Description
This light and airy chiffon cake, infused with a delicate matcha fragrance, is perfect for an afternoon tea.
Ingredients
Units
Scale
- 70g Plain flour
- 5 Egg yolks
- 20g Caster sugar
- 70g Water
- 60g Canola oil or corn oil
- 5g Matcha powder mixed with 1 tbsp hot water
- 90g Caster sugar (for meringue)
- 10g Corn flour (for meringue)
- 5 Egg whites (for meringue)
Instructions
- Preheat your oven to 170°C (340°F).
- Sift the plain flour twice to ensure it is light and free of lumps.
- In a large bowl, combine the egg yolks and 20g caster sugar. Mix well until the sugar is dissolved.
- Add the water and canola oil to the egg yolk mixture, blending together thoroughly.
- Gradually add the sifted flour to the wet ingredients, mixing well with a hand whisk until smooth. Set aside.
- In a separate bowl, prepare the meringue by beating the egg whites until foamy. Gradually add the 90g caster sugar and corn flour, continuing to beat until stiff peaks form.
- Gently fold the meringue into the egg yolk mixture in three batches, ensuring not to deflate the meringue.
- Divide the batter into two portions. Mix the matcha paste into one portion until evenly combined.
- Pour the plain batter into a chiffon cake pan, alternating with the matcha batter to create a marble effect.
- Use a skewer to gently swirl the batters together for a marbled look.
- Bake in the preheated oven for 55 minutes, or until a skewer inserted into the center comes out clean.
- Once baked, invert the cake pan and allow the cake to cool completely before removing it from the pan.
Notes
Ensure the egg whites are at room temperature for better volume in the meringue. Use a chiffon cake pan without a non-stick coating to allow the cake to rise properly. Cool the cake upside down to prevent it from collapsing. Store in an airtight container for up to 3 days.
- Prep Time: 20 minutes
- Cook Time: 55 minutes
- Category: Dessert
- Cuisine: Japanese
Nutrition
- Serving Size: 1 slice
- Calories: 210
- Sugar: 15
- Sodium: 50
- Fat: 10
- Carbohydrates: 25
- Fiber: 1
- Protein: 5
- Cholesterol: 70