Macha/Green Tea Chiffon Cake

I remembered there was a request for Green Tea Chiffon but have not responded until now as i finally got some green tea meant for baking.  This time the cake is green unlike the green tea kasutera which was slightly brown.  This recipe makes a smaller chiffon cake and if you prefer a taller cake, use a 12 cup chiffon cake tube mould and double the recipe.  The green tea is not overpowering, it is just there to tease your palate.  The tablespoon of honey added made the cake moist. 







Ingredients:A:


1 cup sifted cake flour (sift the cake flour, then measure a cup, otherwise use the scale - 100 gm)
3/4 tsp baking powder
1/8 tsp salt
4 egg yolks
1 tbsp honey
2 1/4 tbsp fine granulated sugar
4 tbsp warm oil (microwave for 30 seconds)
1 tbsp green tea powder (Matcha powder)
1/3 cup hot water (or hot milk)


6 egg whites
3 tbsp fine granulated sugar
1/2 tsp cream of tartar







Method:

Preheat oven to 350 f for convection, 325 f for convention and for friends at sea-level - 325 f. 

Dissolve green tea powder and honey in hot water (or hot milk).
Combine cake flour, baking powder and salt  and sieve for at least 3 times.

Whisk egg yolks, then stir in sugar and whisk until sugar dissolves. Add warm oil, green tea mixture, and sift in cake flour mixture. Combine and stir well.

Using an electric mixer, beat egg whites and cream of tartar in medium speed until foamy .  Add in the sugar and continue to whisk until thick and in a soft stiff peak.

Temper a 1/3 of egg whites into the batter and mix in well.

Gently incorporate the rest of the egg whites with a rubber spatula by folding in. . Don’t beat or stir too hard, just fold and combine well.

Transfer mixture to cake mould. Run a spatula or butter knife all over the batter to remove air pockets.

Bake on the lower rack in preheated oven for 35 to 40 minutes. Test for doneness.

Remove from oven and invert the mould immediately. Let the cake cool completely. (i like to use a metal funnel and let the tube rest on it)

When cake is cooled, use a knife to run around the edges of mould and take out the cake carefully.





Source URL: https://itistheforkhead.blogspot.com/2010/06/machagreen-tea-chiffon-cake.html
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