Matcha Chiffon Cake Recipe - Japanese Cooking 101

By Japanese Cooking 101 · 45 min

Ingredients

Instructions

1. Preheat the oven to 350°F (175°C). Sift together the cake flour, baking powder and matcha powder. Separate the eggs into whites and yolks.
2. In a medium bowl, mix the yolks, 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. Whip the egg whites in another bowl, adding the remaining sugar in two parts, until stiff peaks form.
4. Add a mound of meringue to the yolk batter and mix well. Fold half the remaining meringue in gently, then fold in the rest, keeping the foam from deflating. Pour into a chiffon pan.
5. 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 wine bottle, until completely cool. 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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