Green Tea Matcha Chiffon Cake Food

GREEN TEA (MATCHA) CHIFFON CAKE

Steps:

• Preheat the oven to 325°F/160°C.
• Separate three eggs. Egg yolks in one and whites in another stainless steel bowl.
• Whisk the eggs yolks with the sugar in ingredient (1), then add the oil and subsequently the water. Mix it until homogenous.
• Sieve all the ingredients in (2). Add the sieved ingredients to the egg yolk batter. Mix until homogenous.
• Beat the egg whites until it becomes foamy. Add the castor sugar and cream of tartar. Continue beating at medium speed until it forms firm peaks.
• Add 1/3 of the meringue to the batter, gently mix well.
• Divide the remaining meringue into the 2 portions. Add the first portion to the batter and fold in the meringue gently.
• Once it is almost homogenous, add the second portion. Fold until only traces of meringue are visible.
• Pour the batter into the tube pan.
• Bake at 325°F/160°C top temperature and 375°F/180°C bottom temperature.
• Bake for 25 minutes, check if the top of the cake is too brown or about to crack. Cover with aluminum foil or a small metal tray if necessary.
• Continue to bake for another 40 minutes or until it is cooked.
• Invert the cake on a wire rack. Let it cools fully.
• Lightly tap the cake pan with your palm, while rotating the pan. The cake will eventually detach from the pan.
• Squeeze the side of the cake close to the base until the base detaches from the cake. Remove the base. Serve.

GREEN TEA CHIFFON CAKE

Steps:

• Gather all the ingredients and preheat the oven to 340ºF (170ºC). For a convection oven, reduce cooking temperature by 25ºF (15ºC). You will also need a 17cm (7") chiffon cake pan. Make sure you use the correct chiffon cake pan. The best types are the aluminum ones with a removable base (Do not use non-stick bakeware for chiffon cake - it will not work). Do not grease the mold because the cake needs to cling on the sides and center of the pan for support as it rises or it will collapse.
• In a large bowl, whisk egg yolks and add ⅓ of the sugar. Then add oil and water and whisk all together till combined.
• Sift cake flour, matcha, and baking powder together and add to the egg yolk mixture in 3 separate times. Whisk until totally incorporated and make sure there are no lumps.
• Using a stand mixer, whip the egg whites on medium low speed (speed 4) till opaque and foamy and bubbly.
• Add ⅓ of the remaining sugar and continue whipping. After 30 seconds or so, increase the stand mixer speed to high (speed 10) and add the remaining sugar slowly in small increments. It takes about 2 minutes (since you changed the speed to speed 10) until stiff peaks form.
• To check on stiff peaks, pull up your whisk and see if the egg whites go straight up (stiff peak) and just the tip is soft enough that it folds over, like taking a bow.
• Add ⅓ of the beaten egg whites into the flour mixture using a spatula until the mixture is homogeneous.
• Fold in the rest of the egg whites in 2-3 increments and mix gently but quickly until the mixture is homogeneous.
• Pour the mixture into the ungreased 17cm (7") chiffon cake pan. Tap the pan a few times on the kitchen countertop to release the air bubbles.
• Bake for 30 minutes or until a toothpick inserted comes out clean.
• The cake must be cooled upside down; stick the pan on a tall heavy bottle, leave until cake is completely cool before removing it from the pan.
• Use a thin sharp knife or thin offset spatula and run it around the cake.
• Place the serving plate on top and flip over. The cake will pop out easily. Enjoy!

MATCHA (GREEN TEA) POUND CAKE

Steps:

• Prepare 2 loaf pans (9x5x3) by buttering and lining with parchment paper. Butter the parchment paper as well.
• Preheat oven to 325 degrees.
• In a medium bowl, stir together the flour, matcha, and baking powder.
• In a large bowl, beat together the butter and the powdered sugar for 3 minutes or until light and fluffy.
• Add the yolks into the butter mixture, one at a time, mixing well in between each addition.
• Add the dry ingredients into the butter and yolk mixture and set aside momentarily.
• In a large clean bowl, beat the egg whites and salt until soft peaks form.
• Fold the beaten egg whites into the yolk batter and gently mix until incorporated.
• Pour the batter into the loaf pans and smooth the top.
• Bake for 60 to 70 minutes until this passes the clean wooden skewer test.
• Cool for 10 minutes, dismount and cool on a rack.