Tuesday 20 August 2013

Matcha Chiffon Cake by Cheryl Lai

Matcha Chiffon Cake by Cheryl Lai

(8" chiffon pan)
5 eggs (50g each)
85g Top flour or cake flour
3 teaspoon premium Matcha powder
40g corn oil
40g milk
1 tablespoon of honey
60g caster sugar (add to egg white)
20g caster sugar (add to egg yolks)

Temperature: Preheat oven to 160 degree C, top and bottom heat.

Sift the top flour and matcha powder together. Separate the egg yolk from egg white. Use a stainless steel container to hold the egg whites, ensure that no water or oil comes into contact with it. This will help to whip up the meringue successfully.
In another mixing bowl, whisk together the egg yolks and caster sugar until combined.
Add the corn oil and fresh milk to the egg yolk mixture and mix well. Fold in the sifted flour and matcha powder. Take care not to overfold or the cake will not be fluffy. Set aside for later use.
In a stainless steel mixing bowl, use an electric mixer to beat the egg whites. Add in 1/3 of the caster sugar when you see bubbles forming. Add another 1/3 sugar when the bubbles get coarser, add the last 1/3 sugar when you see surface lines forming. Continue to whip and stop when it has just reached stiff peak. Do not over whipped the meringue, too stiff will cause the cake to have a dry texture.
Take 1/3 of the meringue and use a rubber spatula to mix with the egg yolk mixture. Fold gently from the bottom to the top, do not stir in circular motion as this will flatten the meringue. Gradually add in the remaining meringue and fold in till just combined.
Transfer the batter into chiffon pan , smoothen out the surface. Gently give the pan a few bangs on the work surface to release air bubbles that are trapped in the batter. Bake in the preheated oven for 50-60 mins on the lowest rack to prevent the surface from browning too fast and causing cracks.
Invert the cake immediately after taking out from the oven, and cool on the rack completely before you run a thin knife around the sides to dislodge the cake from the pan.

Note: Chiffon cakes are supposed to stick to the sides of the pan when baked. Thus, do not use non-stick pan or grease the pan or line it with baking paper as it serves as a surface for the cake to "climb" and "stick" on while baking.

Recipe modified and translated to English from 君之's baking book - 跟着君之学烘焙

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