Recipe of Super Quick Green Tea Chiffon Cake
Green Tea Chiffon Cake Recipe
Hello, I'm Helen. Today, I'm gonna show you how to prepare green tea chiffon cake recipe. Never skip today's recipe. This is a simple recipe to try and is one of my family food recipes. This time, I will make it a little bit tastier. This is gonna smell and look delicious. Not to mention, it's super satisfying.
Green Tea Chiffon Cake Recipe
Green Tea Chiffon Cake is one of the most popular of recent trending foods on earth. It's simple, it is fast, it tastes delicious. It's appreciated by millions every day. Green Tea Chiffon Cake is something which I have loved my whole life. They're fine and they look fantastic.
Green Tea Chiffon Cake is one of the most well liked of current trending meals in the world. It's simple, it is quick, it tastes yummy. It's enjoyed by millions every day. Green Tea Chiffon Cake is something which I've loved my whole life. They are fine and they look wonderful.
To get started with this particular recipe, we have to first prepare a few components. You can cook green tea chiffon cake using 10 ingredients and 6 steps. Here is how you cook it.
The ingredients needed to make Green Tea Chiffon Cake:
- Get 64 g of flour.
- Make ready 4 of egg yolks.
- Prepare 16 g of sugar (I used glucose powder for healthy reasons).
- Prepare 48 g of water.
- Get 48 g of coconut oil.
- Prepare 24 g of matcha green tea powder.
- Get 16 g of sugar (I used glucose powder for health reasons).
- Prepare 8 g of cornstarch.
- Take 4 of egg whites.
- Get 1 tsp of green tea gel.
Instructions to make Green Tea Chiffon Cake:
- This is for a 6”-7” Chiffon Pan. Preheat oven to 170C. Mix first six ingredients together to make the yolk paste and set aside..
- Mix remaining sugar and cornstarch together and set aside..
- Whip egg whites until they are foamy then add half the cornstarch mixture. Continue to whip and add second half of cornstarch mixture after a few minutes. Whip until soft peaks form. Slow down mixing in the last stages..
- Pour batter into a 7inch chiffon tin and run a chopstick through it 3 times..
- Bake at 170 for 15 minutes then make a few cuts through the top of the cake to help it rise evenly. Lower the temperature to 160 and bake another 30 minutes. Drop it on the table a few times to release hot air then immediately turn it upside down and cool. Once cool, run spatula around the edges to release the cake and serve with whipped cream..
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