Easiest Way to Make Appetizing Fluffy Green Tea Chiffon Cake

Easiest Way to Make Appetizing Fluffy Green Tea Chiffon Cake Delicious, fresh and tasty.

Fluffy Green Tea Chiffon Cake. Making green tea chiffon cake involve only a few steps. 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.

It's very high quality, but I prefer to drink sencha (un-ground tea).

This would probably also be good with sencha.

Chill the egg whites and add.

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

Ingredients of Fluffy Green Tea Chiffon Cake

1. Prepare 4 of Egg yolks.

2. You need 30 grams of Sugar.

3. It’s 40 grams of Vegetable oil.

4. It’s 20 grams of Refined green tea.

5. You need 65 grams of Cake flour.

6. Prepare 1 tsp of Baking powder.

7. Prepare 20 grams of Ama-natto.

8. Prepare 4 of Egg whites.

9. You need 30 grams of Sugar.

10. Prepare 1/4 tsp of Lemon juice.

Spoon the meringue gently into a large bowl, taking care not to lose the air in it.

In a separate bowl, beat the yolks and the remaining sugar on high speed until pale yellow and fluffy.

Reduce the speed to low and slowly add the green tea and oil in a slow and steady stream down the side of the bowl.

Use the correct chiffon cake pan.

Fluffy Green Tea Chiffon Cake instructions

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!.

The best types are the aluminum ones with a removable base (Do not use non-stick bakeware for chiffon cake - it will not work).

Dissolve green tea powder in hot water (or hot milk).

Combine cake flour, baking powder and salt well.

Mix green tea powder in hot water/hot milk well.

Add vegetable oil, green tea mixture, and sift in cake flour mixture in.