Fluffy Matcha Chiffon Cake
From molalacook.com
2 hr 10 minMakes 1 × 6-inch cake
A light, airy Japanese chiffon cake infused with matcha, topped with whipped cream and a dusting of matcha powder.
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| prepPreheat oven to 140°C / 284°F | |||||||||
| prepUse an ungreased 6-inch aluminium pan | |||||||||
| matcha powder | Mix matcha & oil into paste, whisk in hot water | Sift in flour, mix until smooth | Add egg yolks one at a time | Fold meringue into matcha batter in 3 additions | Pour into pan, tap lightly | Bake 140°C / 284°F, 35 min | Bake 130°C / 266°F, 10–15 min | Invert immediately, cool completely | Spoon cream over cake, dust with matcha |
| 45 ml corn oil | |||||||||
| 45 ml hot water | |||||||||
| cake flour, sifted | |||||||||
| 4 egg yolks | |||||||||
| 4 egg whites | Whip egg whites & lemon juice until foamy | Add sugar gradually, whip to glossy stiff peaks | |||||||
| lemon juice | |||||||||
| 55 g sugar (for meringue) | |||||||||
| heavy cream | Whip cream & sugar to soft peaks | ||||||||
| sugar (for topping) | |||||||||
| matcha powder (for dusting) | |||||||||
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