Recipe of Super Quick Homemade Matcha Chiffon cake

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Before you jump to Matcha Chiffon cake recipe, you may want to read this short interesting healthy tips about Easy Ways to Get Healthy.

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There are many things you can go after to become healthy. An overpriced gym membership and very restrictive diets are not the only way to do it. Little things, when done every single day, can do a lot to make it easier to get healthy and lose pounds. Being intelligent when you choose your food and activities is where it begins. A good amount of physical activity each day is also necessary. Don't forget that health isn't only about how much you weigh. You need to help to make your body as strong it can be.

We hope you got benefit from reading it, now let's go back to matcha chiffon cake recipe. To cook matcha chiffon cake you need 14 ingredients and 11 steps. Here is how you do it.

The ingredients needed to cook Matcha Chiffon cake:

1. You need of Egg yolk mixture.
2. You need 45 g of egg yolks (~3 eggs x 55g/egg).
3. Take 20 g of brown sugar/ caster sugar.
4. Get 45 ml of canola oil, warmed.
5. Provide 90 ml of soya bean/ full cream milk, warmed.
6. You need 8 g of matcha.
7. Provide 40 g of cake flour.
8. Get 40 g of plain flour.
9. Get 1/4 tsp of salt.
10. Provide of Meringue.
11. Provide 140 g of egg whites (~ 4 eggs).
12. You need 60 g of caster sugar.
13. Get 1/2 tsp of lemon juice/vinegar.
14. Take 1 tsp of corn flour.

Instructions to make Matcha Chiffon cake:

1. Preheat oven 170 C..
2. Stir matcha in warm milk to mix well. Set aside..
3. Using a hand whisk or electric hand-held mixer, beat egg yolk, sugar, oil, milk and vanilla extract till light yellow. Stir in the oil and matcha mixture. till the mixture is well-blended. Fold in flours & salt..
4. Beat egg whites till foamy. Add 1/2 of sugar and lemon juice. Beat in the slowest speed till meringue is fine foam. Add in add the rest of the sugar and corn flour when soft peak is formed. Continue beating at the slowest speed till stiff peak is formed. (see pic below)..
5. Fold in 1/3 of meringue into cake batter. A little volume lost is ok at this juncture..
6. Pour the entire cake batter into the bowl with meringue. Fold gently and swiftly. Use as few strokes as possible. This folding stage would determine the success of your cake..
7. Pour cake batter into a 17 cm (7”) ungreased tube pan. All pans for chiffon cakes must not be greased as the princess cake batter needs to climb up the sides of the pan. Drop the pan twice from a height of ~ 10cm to remove air pockets. Use a skewer to burst any more big air bubbles on the surface..
8. Bake at 170 C for 15min. Then lower temp to 160C and bake for another 40 min. Do adjust the oven temperature accordingly as every oven is different..
9. Overturn the pan and rest till cool. ~ 1h.
10. Unmould the pan by pressing cake gently & remove or use a plastic spatula to slide from the sides..
11. Enjoy the Matcha chiffon cake with a cup of hot green tea latte or Hojicha tea..

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