Matcha Chiffon cake

Hey everyone, I hope you're having an incredible day today. Today, we're going to make a distinctive dish, Matcha Chiffon cake. It is one of my favorites food recipes. This time, I'm gonna make it a little bit tasty. This will be really delicious.

Matcha Chiffon cake is one of the most favored of recent trending meals in the world. It's appreciated by millions daily. It's simple, it's fast, it tastes delicious. They are fine and they look fantastic. Matcha Chiffon cake is something which I've loved my entire life.

Many things affect the quality of taste from Matcha Chiffon cake, starting from the type of ingredients, then the selection of fresh ingredients, the ability to cut dishes to how to make and serve them. Don't worry if you want to prepare Matcha Chiffon cake delicious at home, because if you already know the trick then this dish can be used as an extraordinary special treat.

To begin with this particular recipe, we have to first prepare a few components. You can cook Matcha Chiffon cake using 14 ingredients and 11 steps. Here is how you can achieve that.

Culinary grade Matcha is grounded matured green tea which has a more pronounced aroma and taste than ceremonial grade matcha.

Ceremonial grade matcha as the name applies mean it is for drinking. There are bakers who insist in using ceremonial but I find that is not necessary and does not allow one to enjoy the fine matcha taste.And it is too expensive!

Original recipe uses full cream milk which I find overshadow the delicate taste of matcha. Hence I prefer to use unsweetened soya bean milk.

Notes:
1. Oil has an important role in recipes with matcha as matcha would absorb the oil.
So you would need to adjust the amount of oil /matcha or both to have the right balance.

2. The acid in lemon juice /vinegar denature or break down the protein bonds to help in beating and stablising the meringue.

3. Cornflour helps to absorb extra moisture from meringue.

4. A well-beaten & stable meringue is dense, glossy/shiny & has very fine & tiny foam.

Imagine that each foam would hold up the flour molecules and help to propel it higher to achieve the princessy height!

5. Flour mixture can be changed to achieve different softness of cake texture

a) 80g cake flour =softest but less structure
b) 40 g cake flour + 40 g plain flour =medium softness, medium structure
c) 40 g cake flour + 40 g bread flour =soft & high structure (stiff)

So experiment with the flour ratio !

I prefer option (b).

Ingredients and spices that need to be Make ready to make Matcha Chiffon cake:

1. Egg yolk mixture
2. 45 g egg yolks (~3 eggs x 55g/egg)
3. 20 g brown sugar/ caster sugar
4. 45 ml canola oil, warmed
5. 90 ml soya bean/ full cream milk, warmed
6. 8 g matcha
7. 40 g cake flour
8. 40 g plain flour
9. 1/4 tsp salt
10. Meringue
11. 140 g egg whites (~ 4 eggs)
12. 60 g caster sugar
13. 1/2 tsp lemon juice/vinegar
14. 1 tsp corn flour

Steps to make to make Matcha Chiffon cake

1. Preheat oven 170 C.
2. Stir matcha in warm milk to mix well. Set aside.
3. Using a hand whisk or electric hand-held mixer, beat egg yolk, sugar, oil, milk and vanilla extract till light yellow. Stir in the oil and matcha mixture. till the mixture is well-blended. Fold in flours & salt.
4. Beat egg whites till foamy. Add 1/2 of sugar and lemon juice. Beat in the slowest speed till meringue is fine foam. Add in add the rest of the sugar and corn flour when soft peak is formed. Continue beating at the slowest speed till stiff peak is formed. (see pic below).
5. Fold in 1/3 of meringue into cake batter. A little volume lost is ok at this juncture.
6. Pour the entire cake batter into the bowl with meringue. Fold gently and swiftly. Use as few strokes as possible. This folding stage would determine the success of your cake.
7. Pour cake batter into a 17 cm (7”) ungreased tube pan. All pans for chiffon cakes must not be greased as the princess cake batter needs to climb up the sides of the pan. Drop the pan twice from a height of ~ 10cm to remove air pockets. Use a skewer to burst any more big air bubbles on the surface.
8. Bake at 170 C for 15min. Then lower temp to 160C and bake for another 40 min. Do adjust the oven temperature accordingly as every oven is different.
9. Overturn the pan and rest till cool. ~ 1h
10. Unmould the pan by pressing cake gently & remove or use a plastic spatula to slide from the sides.
11. Enjoy the Matcha chiffon cake with a cup of hot green tea latte or Hojicha tea.

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So that's going to wrap it up with this special food Easiest Way to Prepare Perfect Matcha Chiffon cake. Thank you very much for reading. I am sure that you can make this at home. There's gonna be more interesting food in home recipes coming up. Remember to bookmark this page on your browser, and share it to your family, friends and colleague. Thanks again for reading. Go on get cooking!