Matcha Honey Bean Chiffon Cake

Overview

How to cook Matcha Honey Bean Chiffon Cake at home

Tags

• baking
• cake flour
• corn oil
• egg
• matcha powder
• fine sugar
• milk

Ingredients

Steps

1. 1 Pour the egg whites and egg yolks into a clean basin without water or oil

   

2. 2 Add 1/3 of the caster sugar to the egg yolks and mix well

   

3. 3 Add corn oil in two batches and mix well

   

4. 4 Add milk and mix well

   

5. 5 Sift in cake flour and matcha powder

   

6. 6 Mix well and set aside. Do not over mix.

   

7. 7 Place a basin of 50-degree warm water under the egg white basin, beat the egg whites at low speed until coarsely foamed, and then add a few drops of white vinegar.

   

8. 8 Continue to beat the egg whites, and add fine sugar in 2 or 3 batches and beat until dry peaks form.

   

9. 9 Take an appropriate amount of egg white and put it into the egg yolk paste. Use a spatula to stir evenly

   

10. 10 Pour the egg yolk paste back into the egg white basin

    

11. 11 Cut up and down and mix evenly

    

12. 12 Add the honey beans to the batter and stir briefly twice.

    

13. 13 Pour into the mold, smooth the surface and shake off any air bubbles.

    

14. 14 Preheat the oven to 150 degrees. Place the mold into the middle and lower layers and turn the temperature to 140 degrees for about 45 minutes. The baked cake is turned upside down to cool.

    

15. 15 Cut open and enjoy.

    

16. 16 The color of Uji matcha powder seems to be pretty good.