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Oil-free Green Tea Chiffon Cake Recipe

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

Ingredients: Oil-free Green Tea Chiffon Cake

  • 4 Eggs
  • 95 grams Cake flour
  • 5 grams Matcha
  • 90 grams Sugar
  • 60 grams Milk

How to Make Oil-free Green Tea Chiffon Cake

If you have prepared the ingredients needed, now time to start cooking. There are 20 steps you must follow to make Oil-free Green Tea Chiffon Cake in your home by yourself.

    Step 1
  • Measure out all of the ingredients. Please put the egg yolks and egg white into separate bowls.
  • Step 2
  • Measure the cake flour and matcha into the same bowl and mix with an egg beater.
  • Step 3
  • Add a bit of sugar to the egg yolks (about 10 g), and mix until white.
  • Step 4
  • Add in the milk and stir some more.
  • Step 5
  • Add in the powdered ingredients at the same time, and gently mix until the flouriness is gone.
  • Step 6
  • This is what it should look like after mixing. It looks like pancake mix. Heat up the oven once you get this far.
  • Step 7
  • Whip the egg whites on high speed with a hand mixer. Do so at first without adding anything in.
  • Step 8
  • After it has whipped up a bit, add in the remaining sugar from step 3 in over 2-3 batches, and thoroughly whip until it shines.
  • Step 9
  • Whip the egg whites for an additional three minutes once you reach the point where you think it's good enough. Whip for an additional three minutes on a low speed after that for a proper meringue.
  • Step 10
  • Add 1/3 of the meringue to step 6, and mix until it blends together smoothly with an egg beater.
  • Step 11
  • Add in half of the remaining meringue, and this time scoop up the batter from the bottom to the top with a rubber spatula while turning the bowl, and fold it onto it self in a cutting manner.
  • Step 12
  • Mix in the remaining meringue in the same manner. A nicely mixed batter will have a shine.
  • Step 13
  • Pour the completed batter all at once into the cake pain from above, and hit the bottom of the pan 2-3 times while holding onto the center to remove the air.
  • Step 14
  • Bake in an oven at 170-180°C for 45 minutes. Use 170°C for an oven with a strong heat, and please set it at 180°C if it is weaker.
  • Step 15
  • The cake will crack; let the crack turn golden brown, and cover with aluminum foil if it looks like it will burn more than that.
  • Step 16
  • Take it out of the oven immediately after baking, and flip it upside down immediately onto a bottle or mug cup to cool.
  • Step 17
  • Cover with a plastic bag once the residual heat subsides, and it will become rich and delicious.
  • Step 18
  • Press down on it firmly at first around the edges and center of the pan when taking it out, lift the center up, and carefully remove it from the bottom of the pan.
  • Step 19
  • It feels really good if you can take it out cleanly. It's definitely worth a shot.
  • Step 20
  • I topped it with dainagon adzuki beans this time.
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