Hi, I’m Marie. Today, we’re going to make matcha chiffon cake recipe. Never miss a recipe of the day again. Here are our most recent easy family recipes to try. Nowadays, I will make it a bit more unique. This will be really 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 simple, it’s fast, it tastes delicious. It is appreciated by millions every day. Matcha Chiffon Cake is something that I’ve loved my entire life. They’re nice and they look fantastic.
To be with this particular recipe, we have to prepare a few components. You can have matcha chiffon cake using 9 ingredients and 15 steps. Here is how you can achieve it.
The ingredients needed to make Matcha Chiffon Cake:
- Take 120 grams Cake flour
- Prepare 25 grams Matcha
- Take 5 Egg yolk (L size)
- Take 110 grams Granulated sugar
- Get 80 ml Vegetable oil
- Make ready 70 ml Matcha liqueur
- Make ready 80 ml Water
- Take 150 ml Additional Water (If you don’t use matcha liqueur)
- Prepare 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’s going to wrap it up for this special dish matcha chiffon cake recipe. Thanks so much for your time. I am sure that you will make this at home. There’s gonna be more interesting food in home recipes coming up. Remember to bookmark this page in your browser, and share it to your loved ones, friends and colleague. Thank you for reading. Happy cooking.
