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How to Make Matcha (Green Tea) Chiffon Cake Step By Step

I experiment a new flavor of chiffon cake with my daughter on New Year eve's.Whenever I bake my almost 4 years old daughter would love to come to my aid or in another words,mess around! lol! This time I used
matcha ( green tea) flavor to bake the chiffon cake and it's texture turn up quite different from my previous flavor of chiffon cake like pandan,pineapple or orange. I think the reason this Matcha Chiffon Cake texture is more compact rather than light fluffy like cotton as usual is that I added milk instead of orange juice.In future, I will just use orange juice or leave out the milk .Anyway,here is my new experiment Matcha (Green Tea) Chiffon Cake.



Ingredients :


(A)


1 3/4 cup of flour
2 tbsp matcha powder
1 tsp of baking powder
1/8 tsp of salt
1/2 cup of sugar


(B)

7 egg yolks
3/4 cup milk or 3/4 cup orange juice
1/2 cup of vegetable oil

(C)

1/2 cup of sugar
7 egg white
3/4 tsp of cream of tartar
Butter cream icing or cream cheese icing for decoration (optional)








Method:

Pre-heat oven to 325 degree F

1) Sieve all the (A) ingredient in a mixing bowl until well combined.

2) Mix ingredient (B) until well blended and then add in ingredient (A) until smooth.

3) Beat ingredient (C) in mixer on high speed until stiff peak. It should not fall out when you turn the mixing bowl over. Fold 1/3 of the egg whites into the egg yolks mixture and continue to do so until egg whites is finish. Remember to fold in gently until well mixed.

4) Pour batter into un-greased 10" tube pan and bake for an hour or used a bamboo skewer to test the cake. Just insert the skewer into the center of the cake and it should comes out clean.

5) Invert cake and let it cool complete in the pan. When is cool, loosen the edge of the pan with knife and remove cake.

The texture have some air pocket as you can see.I think the culprit is the milk that it's consider a heavy liquid.
Step #1: Prepare the mixer with wire whip head not flat beater for meringue mixture
Step#2: Prepare a un-greased angel cake pan and preheat oven.
Step # 3: Prepare flour,measurement spoon,cream of tartar,hand whisker,measurement cups,sugar,sieve,salt ,matcha powder and eggs.
Step # 4: Sieve flour and salt into a large mixing bowl
Step # 5: Mix with matcha powder,set aside.
Step # 6: Crack and separate egg white and eggs yolk into 2 mixing bowl
Step # 7: Whisk egg white at high speed until foamy
Step # 8: Add in sugar after 5 minutes whisking Step #9: Add on cream of tartar
Step # 10: The white eggs mixture should look shining like meringue.Then it's ready,don't over beat it.
Taste and feel with your fingertip
Step # 10: Meanwhile ,whisk eggs yolk in a mixing bowl
with a hand mixer
Step # 11: Add in milk or orange juice
Step #12: Add in vegetable oil
Keep whisking until all mixture well mix
Step # 13: Then add in flour mixture (A) little by little until all the mixture corporate well

This is how it's look when ingredients (A) and (B) mix together
Step # 14: Quickly fold in mixture (C) into (A and B) mixture gently and mix well before pour into the angel cake pan.Must work fast when folding both mixture if not the cake won't be spongy.
Step # 15: Quickly pour the folding mixture into Angel cake pan and bake for 45 minutes or an hour.

Step # 16: Remove from oven and insert the skewer into the center of the cake and it should comes out clean.
Step # 17: Invert cake and let it cool complete in the pan.
Step # 18:When is cool, loosen the edge of the pan with knife and remove cake
Note:


I strongly recommend NOT to use milk and used too much flour when making chiffon cake.You can see my other flavour chiffon cake HERE and HERE and HERE .And here again I would like to said thank you to my chiffon cake instructor Gertrude who teach me how to bake this challenging cake.Good Luck !!



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8 comments:

dawn said...
January 3, 2009 at 8:07 PM

You are really good with chiffon cakes, Beachlover. From one sifu to another! :)

I made a chiffon cake once and it was a disaster and never made it again. I think my mistake was beating the egg white for way too long. The cake didn't even rise!

VG said...
January 4, 2009 at 4:40 AM

Perfect! Wish I could do this.

ICook4Fun said...
January 4, 2009 at 9:43 AM

You are such a fast learner. I just have to show you once and you got it right away. Of all the flavor I still like the traditional pandan and citrus flavor. I am going to make one too this week to finish up all the eggs in the fridge before I go home :)

Beachlover said...
January 5, 2009 at 3:18 AM

dawn:
why not you try again this method...so shy from practise baking until perfect!! if you need my help let's me know,ok? I'm not a sifu,but managed so far! lol!

VG:
Thank you:)

icook4fun:
That right Gert,I think pandan is the best..maybe next time I will try out lemon or strawberry instead..if Carlos don't like spongy texture ,maybe you should add in some milk..can't wait for your chiffon posting!

Carolina deWitte said...
January 8, 2009 at 10:30 AM

How in the world did you get your icing stripy like that? It's so pretty. I'd love to know how to do that.

Beachlover said...
January 8, 2009 at 3:58 PM

caroline:
Thank you for admiring my icing effect..actually it's not hard,just use a toothpick dip into the color and dip to each corner in your pipping bag in a long line b4 you fill in the icing..you will suprise when you see the strip effect!!

Alice said...
February 8, 2009 at 12:56 AM

Just found your website by accident. I love the pictures and I look forward to trying your chiffon cake. Thanks for the inspiration. BTW, where is the best place to buy matcha powder? And if you use orange juice, does the cake taste more like orange or more like green tea?

Alice

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About the Author:

Hi!! My name is Lesley and I'm a simple SAHM(stay at home mom) who currantly live in Long Island,New York with my daughter Mishu and hubby Eliot .I'm Malaysian who live in US and A for many many moon and I'm also a person who love to eat, cook and bake. If you have any suggestions ,questions or comments please feel free to email me at beachlover1917(at)yahoo(dot)com. To know more about my life or my kitchen you can always hop over to my other 2 blog.