The cake has a very soft, tender and airy texture with a wonderful chewy bite.Somehow, the green falls in between a soft pale hue and a bright one, it’s not indeed a very charming green, but when something tastes this good, who cares the color being not too charming.
A: 4 egg yolks
100 ml water
60 ml oil (preferably mild in flavor, I use light extra virgin olive oil)
B: 135 g cake flour (sifted twice) OR 1 cup and 2 Tbs. of sifted flour
5 g Matcha (I also sift my green tea powder)
½ Tbs. baking powder ¼ tsp. salt (I use Fleur De Sel)
130 g caster sugar (granulate sugar works just fine )
C: 5 egg whites
D: 200 ml whipping cream
½ Tbs. Matcha (dissolve in 2 Tbs. of the cream first)
1½ Tbs. confectioner’s sugar
Now, you’re all set to make the batter, and don’t forget to preheat your oven at 300 F (150 C) And, you don’t have to do anything with your chiffon cake mold–that’s right, no fussing ‘butter and flour cake pan’ action. Because we want the baked mass to ‘get stuck’ with the mold so we can hang it up side down to cool inside the mold. Also for that reason, it requires a bit more patience to get your cake out of the pan. But your patience will be rewarded.
So here’s how:
1. Mix the sifted flour, Matcha powder, baking powder, salt and sugar in a mixing bowl by giving them a quick stir with your whisk.
2. In another mixing bowl, whisk the egg yolks just enough to break them, whisk in the water, and whisk in the oil by pouring a thin stream of the oil into the yolk mixture so it absorb the fat added in, just like make an emulsion.
3. Whip your well chilled egg whites with your electric mixer, or Kitchen Aid (which I still don’t have one!!), until you get a bowl of glossy smooth cloud with very fine air bubbles, as the picture showed below, with a stiff peak. (Note: you CAN over whip it, once it happens, the mass will be separated into grainy chunky clusters, and the only way out is to start a new batch of chilled whites.)
4. Make a well in the center of the dry mixture from step 1, pour in the egg mixture from step 2, mix until just combined. (Don’t over work it–as once eggs meets flour, over mix will encourage the forming of gluten, which lend to tough cake.)
5. Gently and carefully pour the mixture from step 4 onto the surface of the stiff peaked egg whites, use a large rubber spatular or large metal spoon to fold them together. Fold quickly but gently, in a motion of figure 8, to void deflating the meringue. Fold until you can’t see any strip of green and no visible white chunk.
6. Carefully pour the batter into your chiffon cake mold, put into the preheated oven and bake for about 45-50 minutes. Don’t open the oven to check on the cake, (I know sometimes it’s attempting,) but the first 20 minutes of the baking time is crucial for the cake to properly rise. So, wait, be patient.
7. Your chiffon cake is ready when it’s golden brown on top, and springs back when gently press it. It might (actually very likely) crack during baking, don’t panic, it’s totally normal.
8. Immediately hang your cake (still in its mold) up side down to cool, I hung it on a wine bottle. Let it cool completely before you detach it from the mold. To detach, run a sharp knife around the outer edge of the pan and insert the knife against the bottom to loosen it, finally run around the inner circle.
9. Make the frosting: whip the well chilled cream and green tea/cream mixture with the sugar until it mounds up softly–that’s a little before getting the soft peak–whipped cream will set upon sitting, so don’t whip it too stiff, and certainly you don’t want to over whip it and turn it into butter.
10. Decorate the cake with the green tea frosting, and dust with more Matcha powder to top it off. (I trimmed the top off with a serrated knife as it rose really high.)
A: 4 egg yolks
100 ml water
60 ml oil (preferably mild in flavor, I use light extra virgin olive oil)
B: 135 g cake flour (sifted twice) OR 1 cup and 2 Tbs. of sifted flour
5 g Matcha (I also sift my green tea powder)
½ Tbs. baking powder ¼ tsp. salt (I use Fleur De Sel)
130 g caster sugar (granulate sugar works just fine )
C: 5 egg whites
D: 200 ml whipping cream
½ Tbs. Matcha (dissolve in 2 Tbs. of the cream first)
1½ Tbs. confectioner’s sugar
Now, you’re all set to make the batter, and don’t forget to preheat your oven at 300 F (150 C) And, you don’t have to do anything with your chiffon cake mold–that’s right, no fussing ‘butter and flour cake pan’ action. Because we want the baked mass to ‘get stuck’ with the mold so we can hang it up side down to cool inside the mold. Also for that reason, it requires a bit more patience to get your cake out of the pan. But your patience will be rewarded.
So here’s how:
1. Mix the sifted flour, Matcha powder, baking powder, salt and sugar in a mixing bowl by giving them a quick stir with your whisk.
2. In another mixing bowl, whisk the egg yolks just enough to break them, whisk in the water, and whisk in the oil by pouring a thin stream of the oil into the yolk mixture so it absorb the fat added in, just like make an emulsion.
3. Whip your well chilled egg whites with your electric mixer, or Kitchen Aid (which I still don’t have one!!), until you get a bowl of glossy smooth cloud with very fine air bubbles, as the picture showed below, with a stiff peak. (Note: you CAN over whip it, once it happens, the mass will be separated into grainy chunky clusters, and the only way out is to start a new batch of chilled whites.)
4. Make a well in the center of the dry mixture from step 1, pour in the egg mixture from step 2, mix until just combined. (Don’t over work it–as once eggs meets flour, over mix will encourage the forming of gluten, which lend to tough cake.)
5. Gently and carefully pour the mixture from step 4 onto the surface of the stiff peaked egg whites, use a large rubber spatular or large metal spoon to fold them together. Fold quickly but gently, in a motion of figure 8, to void deflating the meringue. Fold until you can’t see any strip of green and no visible white chunk.
6. Carefully pour the batter into your chiffon cake mold, put into the preheated oven and bake for about 45-50 minutes. Don’t open the oven to check on the cake, (I know sometimes it’s attempting,) but the first 20 minutes of the baking time is crucial for the cake to properly rise. So, wait, be patient.
7. Your chiffon cake is ready when it’s golden brown on top, and springs back when gently press it. It might (actually very likely) crack during baking, don’t panic, it’s totally normal.
8. Immediately hang your cake (still in its mold) up side down to cool, I hung it on a wine bottle. Let it cool completely before you detach it from the mold. To detach, run a sharp knife around the outer edge of the pan and insert the knife against the bottom to loosen it, finally run around the inner circle.
9. Make the frosting: whip the well chilled cream and green tea/cream mixture with the sugar until it mounds up softly–that’s a little before getting the soft peak–whipped cream will set upon sitting, so don’t whip it too stiff, and certainly you don’t want to over whip it and turn it into butter.
10. Decorate the cake with the green tea frosting, and dust with more Matcha powder to top it off. (I trimmed the top off with a serrated knife as it rose really high.)
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