Matcha Chiffon Cake

Matcha Chiffon Cake

1. Prepare 3 eggs at room temperature, and remember to take them out in advance to warm them up in the refrigerator. This will help to beat the egg whites. Two egg-beating bowls without oil and water

2. Separate the egg white and the yolk, don’t mix the egg yolk in the egg white, it’s okay if there is a little egg white in the yolk

3. Weigh 45 grams of white sugar

4. Add 1/3 of the white sugar to the egg white first, and use an electric whisk to beat the egg whites until thick (pictured)

5. Add 1/3 of the white sugar and continue to beat

6. Continue to beat until the finer bubbles (as shown in the picture), then add the last 1/3 of the white sugar, and continue to beat

7. Whip until there are obvious lines, the foam is fine, white and shiny, slowly lift the whisk to show short and strong peaks (pictured). This degree is the so-called dry foaming. Store the meringue in the refrigerator to avoid defoaming

8. Add 5 grams of brandy to the egg yolk. The brandy can stimulate the fragrance and remove the fishy smell of the egg. I am used to adding a little bit, if not, I don’t need to add it.

9. Add 25 grams of milk

10. Add 25 grams of corn oil, you can use any tasteless fat, corn oil and salad oil are recommended, cheap and easy to get

11. Stir evenly with a whisk

12. Sift in 10g matcha powder

13. Stir evenly with a whisk

14. Sift in 40 grams of low-gluten flour

15. Stir it with a spatula until it is fine and even, without particles, don't make circles, the batter will be bad if it becomes stiff. At the same time, preheat the oven for 10 minutes, set it to 150 degrees, and fire up and down.

16. Take 1/3 of the meringue and add it to the matcha batter

17. Stir evenly with a spatula. This step is to dilute the batter and make it easier to mix with the rest of the meringue.

18. Pour all the mixture from step 17 into the remaining meringue

19. Mix gently and quickly, don’t make circles, it will defoam easily. The mixed cake batter should be even, fine and shiny, with good fluidity (pictured)

20. Pour the cake batter into a 6-inch round movable bottom mold. In an ideal state, the cake batter should naturally become flat (as shown in the picture). Pick up the mold and shake it on the case for a few times. Be sure to use aluminum molds, and don’t use oil, otherwise the cake won’t swell up easily

21. Put it into the middle and lower layer of the oven, heat up and down at 150 degrees, and bake for 50 minutes.

22. By the time the cake is baked for 20 minutes, the cake has completely expanded (as shown in the picture). The ideal state is that the whole cake rises evenly.

23. Time is up, it’s coming out, there is a little cracking, but the effect is not big, it will not be visible when it is cold

24. The old rule is to cool down by inverted button. I use two cups against the mold, so that the space underneath is large and the cooling is faster

25. It's cool enough, use a knife to make a circle along the edge of the cake, gently top it from the bottom, the cake will be easily demoulded, move it to the plate, and cut into pieces.

Tips:

1. Be careful when separating the egg white and egg yolk, and don't mix the egg yolk into the egg white;
2. The egg whites should be beaten to dry foaming, but not too much;
3. When mixing the meringue, use the mixing method to reduce defoaming;
4. Be sure to cool down immediately after being out of the oven.