Matcha Chiffon Cake

Name: Matcha Chiffon Cake
Yield: 8 servings
Cuisine: American
Ingredients: 120 grams Cake flour; 25 grams Matcha; 5 Egg yolk (L size); 110 grams Granulated sugar; 80 ml Vegetable oil; 70 ml Matcha liqueur; 80 ml Water; 150 ml Additional Water (If you don't use matcha liqueur); 7 Egg white (L size)

cookpad.japan @cookpad_jp

I love chiffon cake and azuki beans paste. So I created a matcha flavour chiffon cake which goes well with azuki paste.
Whipped cream served with azuki paste is perfect.

Make sure to whip merengue until firm peak form and gently fold batter to retain tiny bubbles.
When you remove from the mold, run the bamboo skewer or chiffon cake knife around the cake – using an up and down motion – then remove. Turn cake over gently.
You can make this chiffon cake without matcha liqueur (just add some more water to it instead; the amounts for both are listed below). Recipe by Chikazo-

I love chiffon cake and azuki beans paste. So I created a matcha flavour chiffon cake which goes well with azuki paste.
Whipped cream served with azuki paste is perfect.

cookpad.japan @cookpad_jp

I love chiffon cake and azuki beans paste. So I created a matcha flavour chiffon cake which goes well with azuki paste.
Whipped cream served with azuki paste is perfect.

Saved

Ingredients

8 servings

120 gramsCake flour
25 gramsMatcha
5Egg yolk (L size)
110 gramsGranulated sugar
80 mlVegetable oil
70 mlMatcha liqueur
80 mlWater
150 mlAdditional Water (If you don't use matcha liqueur)
7Egg white (L size)

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Steps

1

Sift the cake flour and matcha together.
2

Measure out the other ingredients.
3

Place egg yolk into a bowl and add 1/3 of granulated sugar. Beat with electric beater until white and the consistency thickens.
4

Add vegetable oil and mix some more.
5

Continue by adding the matcha liqueur and water and stir. If you don’t use matcha liqueur, add the additional water amount.
6

Sift flour a second time and add to mixture.
7

Combine well with whisk. Set matcha batter aside.
8

Place egg white in another bowl to make merengue. Mix with electric beater and then add half of remaining granulated sugar. Mix again.
9

Beat until a soft peak forms, and now add all granulated sugar. Mix until peak firms.
10

Try turning the bowl upside down to check the merengue consistency. If merengue stays in the bowl it should be fine. Turn the speed down to low and mix one more minute to finish.
11

Next, add 1/3 of meringue into the matcha batter. Mix well with whisk. Then combine with remaining meringue and mix and fold gently.
12

Pour into the mold. Place a wet kitchen towel on the kitchen counter and tap the mold on it approx 10 times to release larger air bubbles trapped in the batter. Smooth the surface with a rubber spatula. Bake in preheated 180℃ oven for 50 minutes.
13

Insert a bamboo skewer into the cake and if it comes out clean, it is baked. Turn the mold over and cool down. Once it cools down completely, remove from mold.
14

Serve with whipped cream and anko. It's so delicious!
15

If you would like to add cooked adzuki beans, pat dry well before adding otherwise it will affect the rising of the cake. Dry the beans well and coat with cake flour or use ama-natto.