ingredients
Matcha Chiffon
- 3 pcsegg yolk
- 0.25 tspsalt
- 20 gramsugar
- 30 gramoil
- 35 mlmilk
- 0.25 tspvanilla extract
- 15 gramcornstarch
- 22 gramall-purpose flour
- 27 gramalmond flour
- 1.5 tspmatcha powder
- 3 pcsegg whites
- 40 gramcastor sugar
Matcha Cream Topping
- 75 gramwhipped cream
- 25 gramsugar
- 1.5 tspmatcha powder
- matcha powder(as needed, to sprinkle)
instructions
Making the Chiffon
- Preheat the oven 170 Celsius.
- Grab two clean bowls and separate the eggs from the yolks and the whites.
- In the bowl with the yolks add sugar (20 grams). Whisk together until fully incorporated.
- Add milk, oil and vanilla extract to the yolk batter and mix well.
- Sift the flour, corn starch, almond flour and matcha powder. Then add to the yolk batter and mix until there are no more lumps.
- In a bowl with the egg whites, using an electric mixer, whisk on low until bubbles start to form.
- Slowly add the sugar (40 grams) and turn the speed up slowly until high. Keep mixing until stiff peaks form.
- Using a spatula, fold the meringue into the cake batter gradually by adding ⅓ of the meringue first, then ⅔ and finally the rest of the meringue until there are no longer any meringue lumps. Be careful not to overmix.
- In a 10cm baking pan, add the batter. Tap the pan gently on a flat surface, about 2-3 times, to release any air bubbles in the batter.
- Bake the cake for 40 minutes or when inserted with a toothpick, it comes out clean. Take it out of the oven and let the cake completely cool out for an hour.
Matcha Cream Topping
- In a bowl, add whipped cream, sugar, and matcha powder (1 ½ tsp). Whisk together with a whisk (non-electric) until soft peaks form.
- Add the cream on top of the cake and let it drip down the sides. Top it off with a dusting of matcha powder.
cake/sweets
dessert
home-made
matcha
chiffon
