Recipe: Delicious Green Tea Chiffon Cake

Recipe: Delicious Green Tea Chiffon Cake Delicious, fresh and tasty.

Green Tea Chiffon Cake. Making green tea chiffon cake involve only a few steps. 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.

This is a delicious treat for anyone who enjoys matcha flavored desserts.

If you are new to chiffon cake, it is a very light sponge cake made with vegetable oil, eggs, sugar, flour, and whatever the flavor you want to add.

You beat the egg whites and fold.

You can have Green Tea Chiffon Cake using 10 ingredients and 6 steps. Here is how you cook it.

Ingredients of Green Tea Chiffon Cake

1. Prepare 64 g of flour.

2. It’s 4 of egg yolks.

3. Prepare 16 g of sugar (I used glucose powder for healthy reasons).

4. It’s 48 g of water.

5. You need 48 g of coconut oil.

6. Prepare 24 g of matcha green tea powder.

7. It’s 16 g of sugar (I used glucose powder for health reasons).

8. You need 8 g of cornstarch.

9. You need 4 of egg whites.

10. Prepare 1 tsp of green tea gel.

This is an adaptation of a chiffon cake recipe from the mother of Yuri Asano, my co-founder of Harvest Time in Harlem.

It has since become an easy favorite of mine for entertaining, especially after a large meal.

Don't skimp on the quality of green tea powder, as the better ones lend a gorgeous color and fragrance to this cake.

Dissolve green tea powder in hot water (or hot milk).

Green Tea Chiffon Cake instructions

1. 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..

2. Mix remaining sugar and cornstarch together and set aside..

3. 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..

4. Pour batter into a 7inch chiffon tin and run a chopstick through it 3 times..

5. 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..

6. .

Combine cake flour, baking powder and salt well.

Mix green tea powder in hot water/hot milk well.

Reduce the speed to low and slowly add green tea and oil in a slow and steady stream on the side of the bowl.

Chiffon cake is similar to Japanese sponge cake or the popular angel food cake.

The secret to chiffon cakes is vigorously beating the eggs for a long period of time, which creates a meringue.