Matcha chiffon cake

Overview

How to cook Matcha chiffon cake at home

Tags

• baking
• corn oil
• egg
• low gluten flour
• matcha powder
• white sugar
• white vinegar
• milk

Ingredients

Steps

1. 1 Sift matcha powder and cake flour

   

2. 2 Separate the egg whites and egg yolks into two containers

   

3. 3 Add milk, corn oil and 15g sugar to the egg yolks and mix well

   

4. 4 Then add the matcha powder and cake flour mixture and stir to form a uniform batter

   

5. 5 Add 2 drops of white vinegar to the egg whites, add sugar in three batches, and beat until the egg whites reach dry peaks and have small sharp corners before demoulding.

   

6. 6 Add 1/4 of the whipped protein paste to the matcha paste and stir evenly.

   

7. 7 Pour the stirred egg batter back into the remaining egg whites, and use a spatula to gently mix evenly from the bottom of the container upward without making circles.

   

8. 8 Preheat the oven to 160 degrees, put the egg batter into the mold, smooth the surface with a spatula, and tap it a few times to remove any large bubbles.

   

9. 9 Put it in the oven and bake for 50 minutes. The cake in the mold should be cooled on the rack while it is expanding to prevent shrinkage before being demoulded after half an hour.