Rice Flour Green Tea Chiffon Cake

I made this as a birthday present for my father who loves chiffon cake. ♪
Be sure to whip the meringue thoroughly until stiff peaks form. Recipe by Mikku mama
Rice Flour Green Tea Chiffon Cake
I made this as a birthday present for my father who loves chiffon cake. ♪
Be sure to whip the meringue thoroughly until stiff peaks form. Recipe by Mikku mama
Steps
- 1
Separate the egg white and yolk. You'll use 30 g of sugar with each, so separate and measure.
- 2
Add 30 g of sugar to the egg white in three batches. Use a hand-mixer to mix into a meringue.
- 3
Add 30 g of sugar to the egg yolk. Whip in a double broiler until it becomes white-ish.
- 4
Heat the soy milk in the microwave (500 W) for 30 seconds. Add the soy milk and the oil, mixing well after adding each.
- 5
Add the rice flour and matcha and mix well.
- 6
Add 1/3 of the meringue to the egg yolk bowl and mix well. Add half of the remaining meringue and mix with a spatula in a cutting motion.
- 7
Add the batter to the meringue bowl and use a rubber spatula to mix using a scooping motion from the bottom.
- 8
Bake in the preheated oven at 180 ℃ for 30 minutes. Remove after 10 minutes and make 5 cuts towards the center.
- 9
Watch it carefully; if it looks like it's over-cooking, cover with aluminum foil.
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