Hey everyone, it’s me again, Dan, welcome to our recipe page. Today, I will show you a way to make a distinctive dish, green tea chiffon cake. It is one of my favorites. This time, I’m gonna make it a little bit unique. This is gonna smell and look delicious.
Green Tea Chiffon Cake is one of the most well liked of current trending foods on earth. It is enjoyed by millions daily. It is easy, it’s quick, it tastes yummy. Green Tea Chiffon Cake is something which I have loved my whole life. They are nice and they look wonderful.
Delicate green tea chiffon cake recipe. This is a delicious treat for anyone who enjoys matcha flavored desserts. If you are new to chiffon cake, it is a very light sponge cake made with vegetable oil, eggs, sugar, flour, and whatever the flavor you want to add.
To get started with this particular recipe, we must first prepare a few ingredients. You can cook green tea chiffon cake using 10 ingredients and 6 steps. Here is how you cook that.
The ingredients needed to make Green Tea Chiffon Cake:
- Take 64 g flour
- Make ready 4 egg yolks
- Make ready 16 g sugar (I used glucose powder for healthy reasons)
- Prepare 48 g water
- Get 48 g coconut oil
- Prepare 24 g matcha green tea powder
- Take 16 g sugar (I used glucose powder for health reasons)
- Get 8 g cornstarch
- Make ready 4 egg whites
- Make ready 1 tsp green tea gel
Once you have got all the ingredients in your pantry, you can bake a beautiful green tea chiffon on Add vegetable oil, green tea mixture, and sift in cake flour mixture in sequence. Make sure to combine and stir well between adding each ingredient. Home › Cakes › Chiffon Cakes › Green Tea Chiffon Cake. Here's my adaption of the recipe Green Tea Chiffon Cake from the same book Okashi sweet treats made with love.
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.
I just love the aroma and taste of matcha or green tea powder in this light airy cake and it was gone within a day. See more ideas about Green tea cake, Chiffon cake, Cake. Mango chiffon cake is a soft and light chiffon cake frosted with mango Swiss meringue buttercream and filled with sweet sliced mangoes. This is an adaptation of a chiffon cake recipe from the mother of Yuri Asano, my co-founder of Harvest Time in Harlem. Lightly brush just the bottom of an angel food cake pan with oil; do not oil the sides.
So that’s going to wrap it up for this special food green tea chiffon cake recipe. Thank you very much for your time. I am confident that you can make this at home. There is gonna be interesting food in home recipes coming up. Don’t forget to bookmark this page on your browser, and share it to your family, friends and colleague. Thank you for reading. Go on get cooking!
