KenBakes: Green Tea Chiffon Cake

I had decided to do a Green Tea Chiffon or Matcha Chiffon over the long weekend as Monday was a public holiday cos of Hari Raya; I have the book Okashi - sweet treats made with love by Keiko Ishida which has a wonderful recipe on "Green Tea Chiffon Cake"; and I came across a blog, Anncoo Journal, that had adapted the recipe from Okashi.

Below is the recipe from Okashi and I too had modified some ingredients and omitted and added some steps in the method:

70g Cake Flour

10g - 15g Green tea powder (I am using Ujinotsuyu Matcha powder - the best I reckoned and below is a photo of it.)

5 Egg yolks

20g Caster sugar

70g Water

60g Vegetable Oil

Meringue

90g Caster sugar

10g Corn flour

5 Egg whites

Method:

Preheat oven to 150C -160C (depends on your oven. I used 150C).
Combined and sift cake flour and green tea powder together to form the dry mixture. Set aside. Combine egg yolks and sugar in a bowl and mix well. Add water and corn oil and blend together. Add the dry mixture and mix until batter becomes sticky. This will be batter A. Set aside.
To make the meringue, combine sugar and corn flour. Set aside. Beat egg whites. When the whites become foamy, add half the sugar and corn flour mixture and continue beating for a minute or two. Add the remaining sugar and flour mixture and beat egg whites until stiff peaks are formed.
Add some meringue to A and fold in lightly, then add remaining meringue and fold to incorporate completely. However, try not to overmix it as this will result in a not-so-light and fluffy texture.
Pour batter into an ungreased 20cm chiffon cake pan. Place in the oven and bake for about 40 minutes. I suggest you start watching your cake after 30 minutes.
When cake is done, remove from oven and turn the pan over. Leave cake to cool in pan.
Once cake has cooled completely, carefully run a knife around the sides of the cake to loosen it.