Sunday, January 2, 2011

Matcha chiffon cake


I’ve been wanting to try making a matcha flavored chiffon cake for a while now since I love green tea flavored desserts, but only got around to it this past week. I saw a couple of different recipes, but I ended up using the recipe I’ve used for pandan chiffon cake and instead substituted in matcha powder. I also tried using cake flour instead of all purpose flour to see if it would make a difference.

The cake came out a very pale green. It was very soft and light on the inside. I honestly didn’t notice much of a difference between the cake flour and all purpose flour. Perhaps if I did a side by side comparison I might notice a difference in texture.

I’ve used this chiffon recipe many times now with success, however, as I’ve experimented with  more different recipes, the one thing I don’t like about this recipe is the thick outer layer that the cake develops. Next time, I’m going to try to make a chiffon cake that has a much lighter outer layer like the ube chiffon cake I made recently.

Matcha Chiffon Cake (adapted from Little Corner of Mine)

Ingredients
(A)
1 3/4 cup cake flour
1 Tbp. baking powder
1 tsp. salt
1/2 cup sugar
1 1/2 tbsp matcha powder

(B)
1/2 cup vegetable or canola oil
6 egg yolks
3/4 cup milk

(C)
6 egg whites
1/2 tsp. cream of tartar
3/4 cup sugar

Directions
1. Preheat oven to 350′F (175′C).

2. Combine (A) ingredients in a bowl. Stir well to blend. Add (B). Beat with an electric mixer until smooth.

3. In a separate bowl, Beat (C) (egg whites and cream of tartar) until moist peaks
formed. Gradually add 3/4 cup sugar, beating until stiff and shiny peaks are formed. Fold 1/2 of the egg whites into the egg yolks mixture using a spatula and stir and fold until no egg white streaks remain. Then fold and mix in the rest of the egg whites. Fold until no white streaks remain. Pour batter into ungreased 10″ tube pan.

4. Bake for about 55 mins or until a toothpick inserted in the center comes out clean. If you touch the top of the cake, it should bounce back. Invert cake pan and let cake cool completely in pan upside down. When cool, loosen the edges of cake with a plastic knife and shake pan to remove cake.

 

3 Responses to “Matcha chiffon cake”

  1. 1

    leaf (the indolent cook) — January 3, 2011 @ 2:11 am

    This looks good. The brown outer layer you dislike is actually my favourite bit! :D

    • Kirbie replied: — January 3rd, 2011 @ 10:17 pm

      haha, I should eat cake with you. I always peel it off.

  2. 2

    Medifast Coupons — January 3, 2011 @ 1:34 pm

    Chiffon cake is a great cake to make , and the varations of it look perfect! NIcely done!

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