Green Tea Chiffon Cake

Name: Green Tea Chiffon Cake
Yield: 1 serving
Cuisine: American
Ingredients: 75 grams Cake flour; 10 grams Matcha; 80 grams Sugar; 3 Egg yolk, large; 3 Egg white, large; 60 ml Water; 40 ml Vegetable oil

cookpad.japan @cookpad_jp

Taking tips from various recipes, I came up with my own.

The key is to make a stiff, robust meringue. Recipe by Sato mama n.
(Enough for a 17 cm cake mold)

Taking tips from various recipes, I came up with my own.

The key is to make a stiff, robust meringue. Recipe by Sato mama n.
(Enough for a 17 cm cake mold)

cookpad.japan @cookpad_jp

Taking tips from various recipes, I came up with my own.

The key is to make a stiff, robust meringue. Recipe by Sato mama n.
(Enough for a 17 cm cake mold)

Taking tips from various recipes, I came up with my own.

The key is to make a stiff, robust meringue. Recipe by Sato mama n.
(Enough for a 17 cm cake mold)

Saved

Ingredients

1 serving

75 gramsCake flour
10 gramsMatcha
80 gramsSugar
3Egg yolk, large
3Egg white, large
60 mlWater
40 mlVegetable oil

Saved

Steps

1

Mix the cake flour and green tea powder together. Preheat the oven to 180℃.
2

Put egg whites in bowl and whip with an egg beater until stiff, add sugar a little at a time while whipping, until the meringue turns shiny and stiff peaks form.
3

In a separate bowl, add the egg yolks, vegetable oil, and water, and blend with a hand mixer without forming bubbles. Add the dry ingredients and mix on low speed until it becomes glutinous.
4

Add 1 dollop of meringue from Step 2 into the cake mixture from Step 3 and blend together with a mixer.
5

Add the mixture from Step 4 to remaining meringue, and fold together until the white streaks disappear.
6

Pour the mixture into a cake mold and bake for 30 minutes at 180℃. When it's ready, turn it upside down and let it cool. Remove from the mold after it thoroughly cools to room temperature.
7

I tried adding large dainagon adzuki beans to the mix.