Hello, I am Marie. Today, I’m gonna show you how to prepare matcha chiffon cake recipe. Never skip today’s recipe. This is a very simple recipe to try and is one of my family food recipes. This time, I will make it a bit more unique. This is gonna smell and look delicious. Not to mention, it’s super satisfying.
Matcha Chiffon Cake Recipe
Matcha Chiffon Cake is one of the most well liked of recent trending foods in the world. It’s appreciated by millions every day. It’s easy, it’s fast, it tastes yummy. They’re fine and they look wonderful. Matcha Chiffon Cake is something which I’ve loved my entire life.
To get started with this particular recipe, we have to first prepare a few ingredients. You can cook matcha chiffon cake using 9 ingredients and 15 steps. Here is how you can achieve that.
The ingredients needed to make Matcha Chiffon Cake:
- Take 120 grams Cake flour
- Take 25 grams Matcha
- Prepare 5 Egg yolk (L size)
- Prepare 110 grams Granulated sugar
- Prepare 80 ml Vegetable oil
- Get 70 ml Matcha liqueur
- Take 80 ml Water
- Make ready 150 ml Additional Water (If you don’t use matcha liqueur)
- Get 7 Egg white (L size)
Instructions to make Matcha Chiffon Cake:
- Sift the cake flour and matcha together.
- Measure out the other ingredients.
- Place egg yolk into a bowl and add 1/3 of granulated sugar. Beat with electric beater until white and the consistency thickens.
- Add vegetable oil and mix some more.
- Continue by adding the matcha liqueur and water and stir. If you don’t use matcha liqueur, add the additional water amount.
- Sift flour a second time and add to mixture.
- Combine well with whisk. Set matcha batter aside.
- Place egg white in another bowl to make merengue. Mix with electric beater and then add half of remaining granulated sugar. Mix again.
- Beat until a soft peak forms, and now add all granulated sugar. Mix until peak firms.
- 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.
- Next, add 1/3 of meringue into the matcha batter. Mix well with whisk. Then combine with remaining meringue and mix and fold gently.
- 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.
- 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.
- Serve with whipped cream and anko. It’s so delicious!
- 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.
So that is going to wrap it up for this exceptional dish matcha chiffon cake recipe. Thanks so much for reading. I am sure that you can make this at home. There’s gonna be interesting food at home recipes coming up. Don’t forget to bookmark this page in your browser, and share it to your family, friends and colleague. Thanks again for reading. Let’s cook!
