Chiffon cakes are very light...
they are made with vegetable oil, flour, baking powder and most importantly...egg whites (foam).
 |
| Separate the 5 egg yolks & whites |
 |
| Sieve flour + green tea, two times. |
 |
| Prepare the meringue: Place 5 egg whites in a clean bowl.. Beat till foamy.. Add in sugar+starch... Beat till stiff peaks form. |
 |
| Mix egg yolks with sugar. Pour in oil & water. Pour in dry-mixture. Get green goo. |
 |
| Mixing the meringues & green goo. |
 |
| Pour into chiffon mould. |
 |
| Overturn the cake tin to allow cake to cool completely. |
 |
| Cake will crack but this is the 'bottom'.. Turn over, voila ! |
 |
| Green Tea Chiffon Cake |
Serves 8
Ingredients A
- Cake flour, 70g
- Green tea powder, 10g
- Egg yolks, 5
- Sugar, 20g
- Water, 70g
- Soyabean oil, 60g
Ingredients B
- Sugar, 90g
- Corn flour, 10g
- Egg whites, 5
Methods
- Preheat oven to 160ºC.
- Sift flour and green tea powder, two times.
- Mix egg yolks and sugar in a bowl well.
- Add water and oil, mixing well.
- Add flour-mix and stir until a sticky batter is formed. Set aside.
- Combine a meringue by mixing the 90g sugar and corn flour, set aside.
- Beat egg whites until foamy.
- Add ½ sugar-flour-mix, beat for 1 minute before adding the remaining.
- Beat until glossy and stiff peaks form.
- Add 1/3 of the meringue to egg-yolk-mix and fold in gently.
- Add remaining and fold to mix completely.
- Pour batter into an ungreased 20-cm chiffon mould.
- Bake for 45 minutes.
- Turn the whole cake tin over to cool.
- Once cooled, run a knife/spatula around the sides to loosen the cake.
- Serve !
How was it?
Pretty awesome, a true-blue (or green) chiffon cake. Just that I didn't mix the batter well, so some parts of the cake was very heavy, thick & bitter on the green tea clumps.
Better it up!
note to self: make sure the bottom batter of the mixing bowl is well blended with all other ingredients, next time.