Polka Dot Chiffon Cake

Overview

I never have cocoa powder or matcha powder at home, so the colors of the cakes I make every time are relatively simple. A few days ago, my niece came back from a trip and gave me a bag of matcha powder, so I used it to make a chiffon cake. I only used a small amount. Unexpectedly, the appearance of the cake was really beautiful. My niece praised me for doing a good job, and she felt very happy.

Tags

• baking
• children
• cake
• afternoon tea
• dinner with friends
• chiffon cake
• corn oil
• corn starch
• flour
• matcha powder
• sugar
• white vinegar
• milk

Ingredients

Steps

1. 1 Beat the egg yolks in a container

   

2. 2 Add 10 grams of sugar, 20 grams of corn oil, and 50 grams of milk and mix well

   

3. 3 Sift in the flour and cornstarch mixture

   

4. 4 Stir until there is no dry powder left

   

5. 5 Take a little egg yolk paste and put it in a bowl and add matcha powder

   

6. 6 Mix well

   

7. 7 Beat the egg whites in a water-free and oil-free basin, add a little white vinegar, add 30 grams of sugar in two batches, beat with an electric egg beater until there is a small triangle with a slight hook when you lift the egg beater

   

8. 8 Spoon a little meringue into the matcha egg batter and mix well

   

9. 9 Drop the matcha cake batter onto a greased baking sheet and bake in the oven at 160 degrees for about 3 minutes. Take it out and set aside

   

10. 10 First take 1/3 of the meringue and mix it with the remaining cake batter, then pour the mixed cake batter back into the remaining meringue

    

11. 11 Cut up and down and mix evenly without making circles to avoid defoaming

    

12. 12 Pour all the cake batter onto the baking sheet and smooth it out

    

13. 13 Bake in the oven at 180 degrees for 40 minutes

    

14. 14 Take it out after it’s done baking

    

15. 15 Roll it up with a rolling pin while it's still hot and refrigerate it for about 1 hour before slicing