Hello, I am Elise. Today, I will show you a way to make green tea chiffon cake recipe. Never miss today’s recipe. This is a easy recipe to try and is one of my family food recipes. Nowadays, I’m gonna make it a bit tastier. This is gonna smell and look delicious. Not to mention, it’s super satisfying.
Green Tea Chiffon Cake Recipe
Green Tea Chiffon Cake is one of the most popular of recent trending foods on earth. It is easy, it is quick, it tastes yummy. It’s appreciated by millions every day. Green Tea Chiffon Cake is something which I’ve loved my entire life. They’re nice and they look fantastic.
To be with this recipe, we must prepare a few components. You can cook green tea chiffon cake using 10 ingredients and 6 steps. Here is how you cook it.
The ingredients needed to make Green Tea Chiffon Cake:
- Make ready 64 g flour
- Prepare 4 egg yolks
- Get 16 g sugar (I used glucose powder for healthy reasons)
- Make ready 48 g water
- Get 48 g coconut oil
- Make ready 24 g matcha green tea powder
- Take 16 g sugar (I used glucose powder for health reasons)
- Get 8 g cornstarch
- Get 4 egg whites
- Take 1 tsp green tea gel
Instructions to make Green Tea Chiffon Cake:
- 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.
- Mix remaining sugar and cornstarch together and set aside.
- 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.
- Pour batter into a 7inch chiffon tin and run a chopstick through it 3 times.
- 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.
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