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Fluffy Green Tea Chiffon Cake Recipe

Fluffy Green Tea Chiffon Cake Recipe
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Serving : 6
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Prepare the ingredients before making Fluffy Green Tea Chiffon Cake in your home. Then, follow these steps below to serve Fluffy Green Tea Chiffon Cake for your family or friends.

Ingredients: Fluffy Green Tea Chiffon Cake

  • 4 Egg yolks
  • 30 grams Sugar
  • 40 grams Vegetable oil
  • 20 grams Refined green tea
  • 65 grams Cake flour
  • 1 tsp Baking powder
  • 20 grams Ama-natto
  • 4 Egg whites
  • 30 grams Sugar
  • 1/4 tsp Lemon juice

How to Make Fluffy Green Tea Chiffon Cake

If you have prepared the ingredients needed, now time to start cooking. There are 21 steps you must follow to make Fluffy Green Tea Chiffon Cake in your home by yourself.

    Step 1
  • Grind the tea leaves with a mortar and pestle.
  • Step 2
  • Run through a sifter.
  • Step 3
  • Heat 60 ml of water in a small pot. Turn off the heat just before it begins to boil and add the tea powder.
  • Step 4
  • Strain through a tea strainer and set aside 40 ml of the tea.
  • Step 5
  • Separate the egg yolks from the whites. Chill the egg whites in the refrigerator for 15~20 minutes. If you do this, you can make a strong meringue.
  • Step 6
  • Beat the egg yolks with a whisk. Add the sugar and mix well. Add the liquid tea and vegetable oil and mix well.
  • Step 7
  • Add the sifted tea powder and mix well.
  • Step 8
  • Sift together the dry ingredients and add to the bowl. Use a whisk to quickly mix it together until no longer powdery.
  • Step 9
  • Add the ama-natto and mix well.
  • Step 10
  • Add the chilled egg whites, 1/3 of the sugar, and lemon juice and mix with an electric mixer until it begins to form soft peaks and the mixture does not come out when the bowl is flipped over.
  • Step 11
  • Why add the lemon juice to the egg whites? This helps to get the egg whites to foam up high. The egg whites are alkaline, so by adjusting the pH with lemon juice, it helps it foam up higher.
  • Step 12
  • Add 1/3 of the thickened meringue to the egg yolk batter and use a whisk to quickly mix it together until smooth.
  • Step 13
  • Return this mixture to the remaining meringue and gently mix with a rubber spatula by scooping it up from the bottom while turning the bowl. Do this until you can no longer see the meringue.
  • Step 14
  • The completed batter is fluffy. It's perfect if it doesn't easily slide off the spatula when you lift it.
  • Step 15
  • Transfer the batter to the cake pan. Do not oil the pan.
  • Step 16
  • Stir with cooking chopsticks while turning to break up air holes in the batter.
  • Step 17
  • Bake in an oven preheated to 180°C for 40-45 minutes.
  • Step 18
  • Once baked, flip upside down over a glass bottle to cool.
  • Step 19
  • Remove from the pan and enjoy!
  • Step 20
  • I used this tea.
  • Step 21
  • It's so delicious! It's fluffy and melts in your mouth. It's even better than what they serve in cafes!
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