Green Tea Chiffon Cake

Ingredients:

80 g     all-purpose flour

½ tsp   baking powder

4          egg yolks

10 g     sugar

A pinch of salt

30 ml   water

30 ml   vegetable oil

1 tbsp  milk

2 tbsp  green tea powder

4          egg whites

50 g     sugar

¼ tsp   cream of tartar

Methods:

1. Beat egg yolks, sugar, and salt until light. Add water, oil, milk and green tea powder. Mix well.

2. Add in flour and baking powder. Mix until well incorporated. Set aside.

3. In another clean bowl, whisk the egg whites until foamy then add cream of tartar. Whisk until soft peak then gradually add in sugar. Whisk until stiff peak.

4. Using a rubber spatula, fold in 1/3 of the whites into the green tea batter until well incorporated. Gently fold in the rest of the egg whites by half.

5. Pour the batter into the chiffon mold. Tap the mold lightly to get rid of any trapped air bubbles in the batter.

6. Baked in preheated oven at 170 C degree for 45 – 50 minutes or until a skewer inserted into the center comes out clean.

7. Remove from the oven and invert the mold immediately. Let cool completely before unmolding.

Notes:

1. I forgot about the oil and only realized it after I fold in 1/3 of my egg whites. Added the oil, mix well, then fold the rest of the egg whites into the batter. Cake turned out okay.

2. Strong green tea flavor and color.

3. Despite the usual sugar amount, Sis and I felt that it taste very sweet. Not sure if it is because the green tea flavor.

4. May omit the milk - just put about 45 ml of water. Or you can add more milk but that will definitely affect the green tea flavor.

5. I left the chiffon cake to cool inside the oven with the door slightly open. The cake turned out better - less wrinkly surface. (see pic)