Matcha marble chiffon cake
Overview
In addition to red yeast, what other colors of marble patterns make people excited? Matcha, with its green color and astringent taste, is very memorable. However, the matcha powder seems to be slightly discolored due to poor storage, but the taste of green tea is still there. It should not affect use. Don’t think that success the first time will guarantee success the second time. The marbled texture is a completely random effect. I really liked the texture of the red yeast rice the first time, but the matcha this time was just average and a bit disappointing. Moreover, perhaps due to a slight delay in the mixing process, the surface of the final product is slightly sunken, which is a little regretful. The only thing left is the fragrance of matcha, which can be considered a little comfort. . .
Tags
Ingredients
Steps
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Materials
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Add 15 grams of caster sugar to the egg yolks
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Beat evenly
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Add corn oil and milk
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Beat evenly
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Mix baking powder and flour, sift into egg yolk liquid
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Stir evenly in an irregular manner
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Pour the cream of tartar into the remaining sugar and mix well
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Beat the egg whites into rough peaks, add the mixture of cream of tartar and sugar in three batches and beat
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It becomes a 9 distribution state with a small curved hook
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Take one-third of the egg whites and add it to the egg yolk paste
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Stir slightly
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Add remaining egg whites
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Mix into a uniform batter
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Take 60 grams of batter and add matcha powder
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Gently stir evenly
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Pour the original batter into a 6-inch removable bottom round mold
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Pour in matcha batter
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Gently pull twice
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Make big bubbles and flatten the surface
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Put in the oven, middle and lower layers, heat up and down at 140 degrees, bake for about 40 minutes
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Discount immediately after release
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Turn over after cooling completely
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Demold
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Turn over and look at the bottom
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Cut into pieces and eat
