Matcha is a green tea that used in formal Japanese tea ceremonies. The matcha green tea powder is mixed into hot water using a special whisk. Unlike other green teas, matcha is not typically served with a meal because of its thick texture. It is favored due to it being high in antioxidants. Matcha powder has also become very popular for its uses in desserts.
Chiffon cake is an airy sponge cake with light amount of sweetness. The chiffon cake pan is unique, it is a pan with a tube. It is similar in shape to an angel food cake pan. The tube helps the cake rise, and become airy and light in texture. Never grease a chiffon cake pan because the cake rises using meringue (beaten egg whites). Greasing the pan will only cause the cake to collapse.
Matcha Chiffon Cake Recipe
Serves 6 Vegetarian
Prep Time 20 min Bake Time 25 min Inactive Time 3 hours
2.5 ounces all purpose flour
1 1/2 tablespoons matcha tea powder
3 tablespoons vegetable oil
4 tablespoons milk
2.5 ounces white sugar
Preheat oven to 355 F
Sift flour and matcha tea powder together. Set aside.
Separate the eggs. Beat egg yolks in a large mixing bowl while adding the oil gradually. Heat the milk to about 100 F. Slowly beat the milk into the egg yolk mixture. (Be careful not to curdle the eggs with the warm milk!)
In small bowl whip the egg whites until they form stiff peaks. As you whip the egg whites, slowly incorporate sugar. This will form a meringue.
Using a spatula, fold 1/3 of the meringue into the egg yolk mixture. Then add another 1/3 of the meringue into the egg yolk mixture. Add the flour/matcha mixture into the egg yolk mixture and stir.
Gently fold in the last 1/3 of the meringue into the large bowl and mix it as little as possible to incorporate.
Pour the batter into an aluminum chiffon pan. Bake 25 minutes.
Turn pan upside to cool. Remove the cake from the pan when it has completely cooled.
Serve with your favorite whipped topping or ice cream.
The only substitute for a chiffon cake pan is an angel food cake pan. Do not use a Bundt pan.
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