Matcha Chiffon Cake
Servings: 1 cake
*Links may contain ad. #CommissionsEarned
Equipment
- 1 chiffon (angel food) cake pan 7" (18 cm)
Ingredients
- 3 oz cake flour
- 1/2 tsp baking powder
- 1 1/2 Tbsp Matcha powder
- 3 eggs
- 3.5 oz sugar divided
- 1/4 cup oil
- 1/4 cup water
Instructions
- Preheat the oven at 350F (175 C). Sift cake flour, baking powder, and Matcha powder together. Separate eggs into whites and yolks.
- In a medium bowl, combine the yolks, half of the sugar, the oil, and the water, and mix with an electric mixer for a couple of minutes. Then add the flour mixture and mix for 2 minutes.
- In another bowl, whip the egg whites. Add the rest of the sugar in two parts, and whip until stiff peaks form in the meringue.
- Add a mound of the meringue to the yolk mixture and mix well. Fold half of the meringue in the batter and gently mix, taking care not to deflate the foam. Add the rest of the meringue and do the same. Pour the batter into a chiffon cake pan.
- Bake in the oven for 30 minutes or until done. Test with a toothpick - insert the toothpick in the cake and pull it out. If it comes out clean, the cake is done.
- Cool the cake upside down. Hang the middle part of the pan on a wine bottle or something similar. Cool completely. Remove the pan from the bottle. Insert a petite knife or metal spatula in-between cake and pan, and unmold the cake.
- Decorate the cake with whipped cream and berries, or with sprinkled powdered sugar, or as you like.