Monday, April 23, 2012

Matcha Chiffon Cake

they kind of deflated as they were cooling

Matcha Chiffon Cake
-recipe from evan's kitchen ramblings (originally from alex goh)
-makes two 16cm cakes

70ml milk
1.5tbsp matcha powder
70g butter
90g plain flour, sifted
4 egg yolks
4 egg whites
100g sugar

1. In a saucepan, whisk together milk and matcha powder until well blended.
2. Add in butter and put mixture over stove and stir until butter is melted. Remove from heat.
3. Fold in sifted flour and mix until well combined.
4. Add in egg yolks and whisk until combined.
5. Whisk egg whites until foamy, then add in sugar and whisk until stiff peaks.
6. Add 1/3 of whites mixture into the yolks, followed by the rest of the whites. Mix well.
7. Pour mixture into 16cm chiffon or angel cake pans. Bake in a preheated oven of 170C/338F for 35 minutes.
8. Immediately remove from oven and invert them until cool.

lovely green and golden brown color!

The bake time varies if you are using a different sized pan. I halved the recipe and baked in a mini tube pan and a mini loaf pan. I baked for slightly less than 35 minutes until the top of the cakes appeared firm and transformed into a golden color.

look at those "pores"
super light and fluffy!!

I was very pleased with the results of this recipe. Subtle hint of green tea flavor and the perfect light texture of a chiffon cake. I had my doubts when I first saw that this recipe include butter. Up until now, all the chiffon recipe I have came across ask for vegetable oil instead of butter.. and it makes sense since oil is lighter than butter. I was afraid that the butter would result in a denser cake. I am very surprised to see that the use of butter in this case also achieved a really light and fluffy cake that I absolutely adored.

The top of my cake got soggy as it was cooling upside down tho. This seems to be a common problem for me when I need to do the invert cooling. I am still a little confused as to why this occurs. I am suspecting that it was the moisture or steam from the cake/oven.. I would definitely try this recipe again and be extra careful and figure out why the top gets moist/soggy.

Taste: 5 stars out of 5
Texture: 4.5 stars out of 5 (super light and fluffy, minus .5 for the moist top)

1 comment:

  1. Don't bother about the cake being soggy when you invert it to cool. So long as you stand the cake on a narrow vessel like a bottle or cup, it will not touch the cake so its fine.