I have been keeping the Matcha powder I got from Japan like
a little piece of jewel for the past few months.
Directions
Every time I see it in the cupboard, I just open it ,smell
it ,close it tightly and dare not to use
it .. I paid quite a hefty price for the small can of Matcha powder.
In the past 3 months I just used 1 tspn of it for making a
batch of cupcakes.
So this weekend I decided to bake something with the fragrant
matcha powder and the dice fell for the Chiffon cake
Who doesn’t love the soft, fluffy, melt in your mouth
chiffon cakes.
This one has a teeny tiny hint of bitterness from the Matcha
powder and it has an amazing fragrance!
Matcha /Green tea Chiffon cake
Ingredients- for 6 inch Cake
2 Eggs
20 ml Milk
20 ml Oil
40 gms Self raising flour
70 gms Caster Sugar
¾- 1 Tbspn Matcha Powder
Pinch of Cream of Tartar
Directions
Beat the egg whites until foamy, add the 50 gms sugar and
cream of tartar and continue to beat until still peaks are formed.
Add the remaining 20 gms of sugar to the egg yolk and beat
well.
Add the matcha powder, oil,milk to the egg yolk mix and mix
well.
Folk in the flour to the mix.
Lastly fold in egg white into the egg yolk mix in 3 batches.
Pour the batter into a chiffon tin .
Bake in a 170 degrees preheated oven for 35 min.
Remove from oven and invert the cake as quick as possible on
to a cooling rack.
After 10-15 minutes you can gently remove the tin, the cake
will fall off by itself.
