Green Tea Matcha Chiffon Cake
Inspired by the classic chiffon cake recipe from Pantip, this version is elevated with the addition of MATCHAZUKI medium-grade matcha green tea powder. The combination of light, airy cake and the rich, aromatic flavor of matcha creates a deliciously unique treat that’s perfect for any occasion. The matcha green tea powder is also incorporated into the cream for a deeper, more intense flavor, making this cake a refined and elegant dessert. Here’s a step-by-step guide to creating your own Green Tea Matcha Chiffon Cake.
Ingredients (for a 2-pound cake)
For the Cake:
– 40 grams cake flour
– 50 grams fine baking sugar
– 2 teaspoons MATCHAZUKI medium-grade matcha powder
– 1/4 teaspoon salt
– 1/2 teaspoon vanilla powder
– 2 egg yolks (size 2)
– 30 grams vegetable oil (soybean oil recommended)
– 50 grams fresh milk
– 2 egg whites
– 30 grams powdered sugar
– A few drops of lemon juice
For the Cream:
– 250 grams whipping cream
– 50 grams fine baking sugar
– 1.5 teaspoons MATCHAZUKI premium-grade matcha powder
Instructions
Preparing the Cake:
1. Mix Dry Ingredients:
In a mixing bowl, sift together the cake flour, sugar, matcha powder, vanilla powder, and salt. Whisk until well combined and set aside.
2. Prepare the Egg Yolk Mixture:
Separate the egg yolks from the egg whites. In a separate bowl, whisk together the egg yolks, vegetable oil, and fresh milk. Set aside.
3. Whip the Egg Whites:
In a clean, dry mixing bowl, beat the egg whites at high speed until they become foamy. Add lemon juice and gradually add the powdered sugar, continuing to beat until stiff peaks form. Be careful not to over-whip, as the mixture may become dry and unstable.
4. Combine Wet and Dry Ingredients:
Gently fold the egg yolk mixture into the sifted dry ingredients, ensuring no lumps remain. Stir until the mixture is smooth and well combined, but be careful not to overmix. The batter should be smooth, but still light and airy.
5. Fold in the Egg Whites:
Add the whipped egg whites to the batter in two parts. Start by placing the egg whites on top of the batter, then fold gently using a rubber spatula. This folding method ensures the batter retains its lightness. Use the “folding” technique, where you gently lift the heavier egg yolk mixture from the edges of the bowl and fold it into the lighter egg whites. Continue folding until the mixture is evenly combined without deflating the air from the whipped egg whites.
6. Bake the Cake:
Preheat the oven to 180°C (350°F). Tap the mold on the countertop to remove air bubbles. Pour the batter into the cake pan and bake for 30 minutes, or until a toothpick inserted into the center of the cake comes out clean. Check the cake’s doneness by gently pressing the surface of the cake. If the cake springs back without leaving an indentation, it’s done.
7. Cool the Cake:
Allow the cake to cool in the pan. For best results, turn the pan upside down onto a wire rack to cool completely, which helps prevent the cake from collapsing and maintains its light texture.
Preparing the Cream:
1. Chill the Cream:
For optimal results, chill the whipping cream in the freezer for 10-15 minutes before whipping. This ensures the cream whips up easily and holds its shape.
2. Whip the Cream:
Using an electric mixer, whip the cream at high speed until it begins to thicken. Gradually add the fine baking sugar. Continue whipping until the cream forms stiff peaks, but be careful not to overwhip, as it can turn into butter.
3. Add Matcha:
Sift the MATCHAZUKI premium-grade matcha powder into the whipped cream and fold gently to combine. The matcha will infuse the cream with its deep, earthy flavor.
Assembling the Cake:
1. Decorate the Cake:
Once the chiffon cake has cooled, spread a layer of the matcha-infused whipped cream on top. Smooth the cream evenly, then sprinkle a little extra matcha powder on top by sifting it through a fine mesh sieve for a beautiful finish.
2. Serve:
Slice the cake gently with a serrated knife to reveal the light, airy texture inside. This cake can be enjoyed immediately or stored in the refrigerator for later.
Credit : http://topicstock.pantip.com/food/topicstock/2008/01/D6272478/D6272478.html
Final Notes:
The Green Tea Matcha Chiffon Cake offers a delicate balance of flavors with the rich depth of matcha and the creamy smoothness of whipped cream. The texture is light and fluffy, while the matcha infusion adds a beautiful green color and a fragrant aroma that will delight your senses. Whether served for a special celebration or as a sweet treat with tea, this cake is sure to impress.
Enjoy the perfect harmony of green tea and cream in every bite!
