【Tianjin】Matcha marble chiffon cake

Overview

Matcha powder needs to be used up as soon as possible after being opened and exposed to light, otherwise the color and taste will deteriorate, so after making a bag of matcha crisps a few days ago, I used it again to make marble chiffons this time~ Ingredients: (6 round molds) 3 eggs (55g with tare weight), 60g low-gluten flour, 45g milk, 45g corn oil, 55g caster sugar, 4g matcha powder, 8g hot water, appropriate amount of lemon juice

Tags

• baking
• corn oil
• egg
• hot water
• low gluten flour
• matcha powder
• fine sugar
• lemon juice
• milk

Ingredients

Steps

1. 1 Add matcha powder to hot water, stir well and set aside

   

2. 2 Pour the corn oil, milk and 15g of fine sugar into a small basin

   

3. 3 Stir thoroughly

   

4. 4 Sift in low-gluten flour

   

5. 5 Mix well

   

6. 6 Add separated egg yolk

   

7. 7 Mix well and set aside

   

8. 8 Add an appropriate amount of lemon juice to the egg whites, then add 40g of fine sugar in batches, and beat until dry peaks form

   

9. 9 Scoop out about 1/3 of the egg white and add it to the egg yolk batter

   

10. 10 Mix roughly evenly

    

11. 11 Then pour it back into the egg white basin

    

12. 12 Continue to mix evenly

    

13. 13 Scoop out about 2 tablespoons of cake batter and add it to the matcha batter

    

14. 14 Mix it roughly evenly and it will be matcha cake batter

    

15. 15 Then pour the matcha cake batter into the original cake batter

    

16. 16 Use a spatula to stir twice

    

17. 17 Then pour the cake batter into a 6" round mold and shake it a few times to release big bubbles

    

18. 18 Place the mold into the middle and lower racks of the preheated oven at 160 degrees for about 45 minutes

    

19. 19 After taking it out of the oven, gently smash the mold twice, then turn it upside down and let it cool. After it is completely cool, remove it from the mold and seal it in a bag for storage