Matcha / Green Tea Chiffon Cake

As usual, I love the refreshing smell and taste of green tea. And this cake uses butter instead of corn oil. Soft, spongy and fragrant. 

Received good responses from my family especially the kids and of course, will be baking it again and again.. :))

Recipe adapted from Fruity Cakes Book By Alex Goh.

Ingredients :

I used " Ten Ren " green tea powder

( A )

70g milk

1 1/2 tbsp green tea powder - I used 3 pkts of green tea powder ( abt 2 tbsp )

( B )

70g butter

( C )

90g plain flour - I used cake flour

( sifted twice )

( D )

4 egg yolks

( E )

4 egg whites

100g sugar - I used 90g

1/8 tsp cream of tartar

Method :

Preheat oven at 170C.

Mix ( A ) until well blended. Add ( B ) and cook until butter melts.

Transfer to a big bowl and add ( C ) and mix until well combined.

Add ( D ) and mix until well blended.

In another bowl, beat egg whites till frothy.

Add in cream of tartar.

Continue to beat at high speed until soft peaks.

Add in sugar in 3 intervals and continue to beat until stiff peaks form

Take 1/3 of the meringue and gently fold it into the green tea batter until well blended.

Then, fold in the remaining ( 3 intervals altogether ) until well combined.

Pour batter into cake tin and bake for 35 minutes. ( Mine took 45 minutes )

Immediately invert the cake after removing it from oven and let it cool.

Leave cake to cool completely

When it's completely cooled, remove from cake tin.

Cut and serve.