Green Tea Chiffon Cake

Name: Green Tea Chiffon Cake
Cuisine: American
Ingredients: 64 g flour; 4 egg yolks; 16 g sugar (I used glucose powder for healthy reasons); 48 g water; 48 g coconut oil; 24 g matcha green tea powder; 16 g sugar (I used glucose powder for health reasons); 8 g cornstarch; 4 egg whites; 1 tsp green tea gel

Dee Dee Chan @cook_12302994

This is a good way for me to eat more coconut oil and protein, and I substituted glucose powder for sugar so I can eat less fructose.

Dee Dee Chan @cook_12302994

This is a good way for me to eat more coconut oil and protein, and I substituted glucose powder for sugar so I can eat less fructose.

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Ingredients

64 gflour
4egg yolks
16 gsugar (I used glucose powder for healthy reasons)
48 gwater
48 gcoconut oil
24 gmatcha green tea powder
16 gsugar (I used glucose powder for health reasons)
8 gcornstarch
4egg whites
1 tspgreen tea gel

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Steps

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