Recipe: Appetizing Fluffy Green Tea Chiffon Cake

Recipe: Appetizing Fluffy Green Tea Chiffon Cake Delicious, fresh and tasty.

Fluffy Green Tea Chiffon Cake. Delicate green tea chiffon cake recipe. This is a delicious treat for anyone who enjoys matcha flavored desserts. If you are new to chiffon cake, it is a very light sponge cake made with vegetable oil, eggs, sugar, flour, and whatever the flavor you want to add.

However, it is not as simple as you think if you want to make it perfect each time.

This guide provides all the information you need to make the chiffon cake which is moist, soft, light, airy, fluffy and free from large air bubbles.

Are you a green tea person?

You can have Fluffy Green Tea Chiffon Cake using 10 ingredients and 21 steps. Here is how you achieve it.

Ingredients of Fluffy Green Tea Chiffon Cake

1. You need 4 of Egg yolks.

2. It’s 30 grams of Sugar.

3. You need 40 grams of Vegetable oil.

4. You need 20 grams of Refined green tea.

5. It’s 65 grams of Cake flour.

6. Prepare 1 tsp of Baking powder.

7. You need 20 grams of Ama-natto.

8. Prepare 4 of Egg whites.

9. You need 30 grams of Sugar.

10. You need 1/4 tsp of Lemon juice.

Green tea is the kind of tea leaves that have been made with minimal oxidation.

This matcha chiffon cake recipe originates from a Japanese book, Chiffon Cake Book by Junko Fukuda and the copy of this book that I have is actually translated in Chinese language.

A family food blog with hundreds of easy Chinese recipes, delicious Asian and Western cuisines for the home cook. · Soft & moist matcha green tea chiffon cake made with eggs, sugar, vegetable oil, cake flour, and green tea powder.

Home › Cakes › Chiffon Cakes › Green Tea Chiffon Cake.

Fluffy Green Tea Chiffon Cake step by step

1. Grind the tea leaves with a mortar and pestle..

2. Run through a sifter..

3. Heat 60 ml of water in a small pot. Turn off the heat just before it begins to boil and add the tea powder..

4. Strain through a tea strainer and set aside 40 ml of the tea..

5. Separate the egg yolks from the whites. Chill the egg whites in the refrigerator for 15~20 minutes. If you do this, you can make a strong meringue..

6. Beat the egg yolks with a whisk. Add the sugar and mix well. Add the liquid tea and vegetable oil and mix well..

7. Add the sifted tea powder and mix well..

8. Sift together the dry ingredients and add to the bowl. Use a whisk to quickly mix it together until no longer powdery..

9. Add the ama-natto and mix well..

10. Add the chilled egg whites, 1/3 of the sugar, and lemon juice and mix with an electric mixer until it begins to form soft peaks and the mixture does not come out when the bowl is flipped over..

11. Why add the lemon juice to the egg whites? This helps to get the egg whites to foam up high. The egg whites are alkaline, so by adjusting the pH with lemon juice, it helps it foam up higher..

12. Add 1/3 of the thickened meringue to the egg yolk batter and use a whisk to quickly mix it together until smooth..

13. Return this mixture to the remaining meringue and gently mix with a rubber spatula by scooping it up from the bottom while turning the bowl. Do this until you can no longer see the meringue..

14. The completed batter is fluffy. Its perfect if it doesn't easily slide off the spatula when you lift it..

15. Transfer the batter to the cake pan. Do not oil the pan..

16. Stir with cooking chopsticks while turning to break up air holes in the batter..

17. Bake in an oven preheated to 180°C for 40-45 minutes..

18. Once baked, flip upside down over a glass bottle to cool..

19. Remove from the pan and enjoy!.

20. I used this tea..

21. Its so delicious! It's fluffy and melts in your mouth. It's even better than what they serve in cafes!.

Here's my adaption of the recipe Green Tea Chiffon Cake from the same book Okashi sweet treats made with love.

I just love the aroma and taste of matcha or green tea powder in this light airy cake and it was gone within a day.

Green tea will lose it quality if you keep it too long, so I think I have to use it more often.

This time I use this one, (thank you Kapook).

Anyway, this recipe uses a lot of green tea powder so I have to mix it with other brand of green tea too ^^.