Recipe: Appetizing Green Tea Chiffon Cake

Green Tea Chiffon Cake. Note: This article deals with the fundamental techniques of making chiffon cakes, tapping into the nitty-gritty and cover all the possible problem that may face during the actual baking. I use green tea chiffon cake as an example to illustrate the whole process, BUT every step applies to ALL chiffon cakes. Make sure you use the correct chiffon cake pan.

Combine cake flour, baking powder and salt well. Mix green tea powder in hot water/hot milk well. Add vegetable oil, green tea mixture, and sift in cake flour mixture in. 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. It's 64 g of flour.
2. Prepare 4 of egg yolks.
3. Prepare 16 g of sugar (I used glucose powder for healthy reasons).
4. You need 48 g of water.
5. You need 48 g of coconut oil.
6. You need 24 g of matcha green tea powder.
7. You need 16 g of sugar (I used glucose powder for health reasons).
8. It's 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. The secret to chiffon cakes is vigorously beating the eggs for a long period of time, which creates a meringue.

Green Tea Chiffon Cake step by step

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. .

This is how the Green Tea Chiffon Cake gets its light and airy structure. Your first cake that I tried was apple cinnamon cake and it was awesome. I have been trying lots of chiffon cakes recipes but the results some how not satisfactory until I tried your green tea chiffon cake. The cake is moist, flavourful and very delicate. What you need to bake a matcha marble chiffon cake.