Matcha Chiffon Cake

Matcha Chiffon Cake

By Japantorg Published: August 18, 2015

For 20 cm Chiffon cake mold.

Ingredients / Ингредиенты

• 6 eggs
• 150 g all purpse flour
• 100 g sugar
• 60 ml vegetable oil
• 100 ml milk
• 1 table spoon matcha

Instructions / Метод приготовления

1. Preheat the oven to 170C . Separate the egg into yolks from the whites.
   
2. Beat the egg whites while gradually adding in half of the sugar until stiff and shiny. Chill in the fridge.
   
3. Beat the egg yolks and remaining sugar until thick and lemon colored. Add milk and vegetable oil, and mix well.
   
4. Mix 10 g of Matcha and water.
   
5. Sift the flour into the bowl with the yolks and mix well.
   
6. Fold in 1/3 of the egg white meringue mixture to the yolk-flour mixture. Add another 1/3 of the egg white meringue and mix, and again.
   
7. Put 2 ladles of the mixture into a bowl with the matcha liquid and mix lightly.
   
8. Bake for 30 minutes reducing the temperature to 160C for the last 10 minutes .
   
9. When the cake has cooled down, cut around it with a knife to separate it from the mold.