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Matcha Chiffon Cake With White Chocolate Recipe

Matcha Chiffon Cake with White Chocolate Recipe
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Serving : 6
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Prepare the ingredients before making Matcha Chiffon Cake with White Chocolate in your home. Then, follow these steps below to serve Matcha Chiffon Cake with White Chocolate for your family or friends.

Ingredients: Matcha Chiffon Cake with White Chocolate

  • 3 Egg yolk (large)
  • 10 grams Granulated sugar
  • 45 grams Vegetable oil
  • 70 ml Milk
  • 60 grams Cake flour
  • 10 grams Matcha
  • 4 □ Egg white (large)
  • 40 grams □ Granulated sugar
  • 1 pinch □ Salt
  • 40 grams ★ White chocolate
  • 1 ★ Cake flour for coating

How to Make Matcha Chiffon Cake with White Chocolate

If you have prepared the ingredients needed, now time to start cooking. There are 16 steps you must follow to make Matcha Chiffon Cake with White Chocolate in your home by yourself.

    Step 1
  • Combine cake flour with matcha and sift. Warm the milk to body temperature. Preheat the oven at 340°F/170°C.
  • Step 2
  • Finely chop the white chocolate and coat with cake flour. You could also use mini chocolate chips.
  • Step 3
  • Separate the egg yolks and egg whites, and chill the whites in the fridge. Add granulated sugar to the yolk and whisk until it turns pale.
  • Step 4
  • Add vegetable oil to the bowl from Step 3 and mix well. Stir in the milk. Add the powdered ingredients and whisk well.
  • Step 5
  • Add a pinch of salt to the egg white. Add granulated sugar in small batches and whisk. When it's whipped, add the remaining granulated sugar.
  • Step 6
  • Make a fine and glossy meringue. Stop when the egg whites form peaks with tips that curl over when the whisk is lifted. Blend at low speed.
  • Step 7
  • Stir in 1 spoonful of meringue into the egg yolk dough with a whisk and blend.
  • Step 8
  • The meringue will dry up quickly, so make sure to keep whisking.
  • Step 9
  • Add half of the remaining meringue into the dough from Step 7. Stir lightly and gently with a rubber spatula.
  • Step 10
  • Add rest of the meringue into the mixture from Step 9 , then mix and spoon. Stir gently until the egg yolk and egg white is completely blended.
  • Step 11
  • Knock off excess flour from the white chocolate and add to the batter. Mix lightly and pour into the mold. Stop when it's about 80% full.
  • Step 12
  • Stir about 3 times with a chopstick. Hold the sides with both hands and shake. Make sure the batter covers all sides of the mold.
  • Step 13
  • Bake 20 minutes at 340°F/170°C, then 15 to 20 minutes at 320°F/160°C. Test with a skewer and make sure it comes out clean.
  • Step 14
  • Turn over the mold immediately and let cool on a bottle, or something stable. When it's slightly cooled, cover with a plastic bag to avoid drying up. Remove from mold when it's completely cooled down.
  • Step 15
  • Note: it's alright not to add white chocolate. If you opt out, add 20 g of sugar to the yolks.
  • Step 16
  • Here's the basic chiffon recipe
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