6-inch light matcha chiffon cake

6-inch light matcha chiffon cake

Overview

My friend loves matcha, and I promised her to make a matcha cake for you, but it never came true. This time I took the opportunity of the Baking Festival to make a light matcha chiffon cake. I don’t really like the strong tea flavor of matcha, so I didn’t add much

Tags

Ingredients

Steps

  1. Have all materials ready

    6-inch light matcha chiffon cake step 1

  2. Separate the egg whites and yolks

    6-inch light matcha chiffon cake step 2

  3. Add 20g white sugar to the egg yolks, stir well, add 30ml milk, stir well, add 30ml salad oil, stir well, add sifted low-gluten flour and matcha powder, stir well to form a matcha egg yolk paste

    6-inch light matcha chiffon cake step 3

  4. Add 30g of white sugar to the egg whites in three batches and beat until dry foam

    6-inch light matcha chiffon cake step 4

  5. Preheat the oven to 170 degrees. During the preheating period, add one-third of the egg whites to the matcha egg yolk paste. Use the cutting and stirring method to stir evenly. Then pour the egg yolk paste into the egg whites and stir evenly.

    6-inch light matcha chiffon cake step 5

  6. Pour into a 6-inch removable bottom mold and the oven is almost preheated

    6-inch light matcha chiffon cake step 6

  7. Put it in the oven at 170 degrees for 30 minutes and wait for the food. During this time, you can clean up the mess. Clean up

    6-inch light matcha chiffon cake step 7

  8. The finished product is released

    6-inch light matcha chiffon cake step 8

  9. Shared, tastes good, not enough to eat

    6-inch light matcha chiffon cake step 9