Matcha Chiffon Cake 抹茶シフォンケーキ

By Japanese Cooking 101 · 75 min

Ingredients

Instructions

1. Preheat the oven to 350°F (175°C). Sift together the cake flour, baking powder and matcha powder.
2. Separate the eggs. In a bowl, beat the yolks with half the sugar, the oil and the water with an electric mixer for a couple of minutes. Add the flour mixture and mix for 2 minutes.
3. In another bowl, whip the egg whites, adding the remaining sugar in two parts, until stiff peaks form.
4. Add a spoonful of meringue to the yolk batter and mix well. Fold in half the remaining meringue gently, then fold in the rest the same way, keeping the foam from deflating.
5. Pour the batter into a chiffon cake pan and bake for 30 minutes, or until a toothpick inserted in the cake comes out clean.
6. Cool the cake upside down, with the pan's center section hung over a bottle, until completely cool.
7. Remove from the bottle, run a thin knife or metal spatula between the cake and pan, and unmold.

Summarized from Japanese Cooking 101's video. Watch it for the details.

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