Small Small Baker. It seems like a very popular recipe as I have also come across another beautiful creation by 鲸鱼蓝蓝蓝. As I am writing this post, another blogger pal, the Baking Scientist has also shared her matcha chiffon cake baked in cupcakes :)
I went ahead to adopt SSB's recipe since I am also using a 17cm or 7" tube pan. I guess I have over-beaten the egg whites a litte, the cake didn't rise as tall as my usual chiffon cakes. In fact, it started to shrink even before the baking time was up. By the time I took it out from the oven, the dome had already flattened...as flat as the horizon! Either I have over-beaten the whites(which I thought I didn't) or it could be the existence of corn flour(which I doubt so), I had difficulties trying to fold and blend the meringue to the yolk batter. The finished batter was not as thick and voluminous as I have expected. Maybe it was the number of whites used...this recipe uses equal number of yolks and whites whereas the usual chiffon cake recipes I have followed call for an extra white.
我一向来都不爱跟风，不过这次抵挡不住一股从四面飘来的绿茶戚风蛋糕香，也跟着做了一个‘绿油油’的戚风。不过我的功夫不到家, 蛋糕还没出炉就开始缩了。看来务必要花时间磨一磨刀子。还好蛋糕还是超绵，只是我嫌绿茶味不够浓，下次出手要重一点。可是现在又心痒痒想买包黃豆粉來玩玩 (^^")
(makes one 7" cake)
3 egg yolks (use large eggs)
10g caster sugar
35g vegetable oil (I used canola oil)
50g fresh milk (original recipe calls for water)
45g cake flour
6g matcha green tea powder
3 egg whites (use large eggs)
45g caster sugar
6g corn flour
- Place egg yolks in a mixing bowl. With a manual hand whisk, whisk the yolks a little. Add in sugar and whisk to combine. Add in vegetable oil gradually, whisk to combine. Add the fresh milk, whisk to combine. Sieve over the flour and matcha powder, whisk till the flour is fully incorporated. Do not over mix. Set aside.
- Mix the 45g caster sugar with the corn flour.
- In a clean, dry mixing bowl, beat egg whites with a handheld electric mixer on low speed until mixture becomes frothy and foamy. Add half of the sugar and corn flour mixture and turn to high speed and beat the mixture. Continue to add in the remaining sugar mixture and beat until the egg whites reaches the soft peak stage.The soft peak stage is reached when the peaks of the whites curl over and droop slightly. The egg whites should appear smooth and glossy. (Do not over beat the whites still stiff, it is better to beat the whites still soft peaks for easy folding with the yolk batter.)
- Add the beaten egg whites into the egg yolk batter in 3 separate additions, each time folding gently with a spatula until just blended.
- Pour batter into a 7" chiffon tube pan(do not grease the pan). Tap the pan lightly on a table top to get rid of any trapped air bubbles in the batter.
- Bake in pre-heated oven at 180 degC for 30 mins, or until a toothpick inserted into the centre comes out clean, when lightly pressed the cake will spring back. Invert the pan immediately and let cool completely before unmould. To remove the cake from the pan, run a thin-bladed knife around the inside of the pan and the center core. Release the cake and run the knife along the base of the pan to remove the cake.