התמונה להמחשה בלבדMatcha Chiffon Cake
Controlled oven heat develops an even texture while preserving the balance of the listed ingredients. In matcha chiffon cake, large eggs, sugar and neutral oil are brought together in the stated order so their textures remain controlled and the seasoning is distributed evenly.
- Prep
- 15 min
- Servings
- 8
- Difficulty
- Medium
Instructions
- 1Heat oven to 170ºC. Begin by preparing a 17 cm diameter rye cake pan.
- 2In a bowl, beat the egg yolks with a third of the sugar until the mixture is creamy. Add the oil and water and mix well.
- 3Sift in the flour, matcha and baking soda powder in stages, mixing gently after each addition until the mixture comes together.
Nutrition
- Calories
- 146
- Protein
- 3.4g
- Carbs
- 18g
- Sugar
- 10.9g
Recommended Equipment & Products
- Electric hand mixer
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Chef tips
Enhance the flavour by adding a hint of vanilla to the yolk mixture. For presentation, sprinkle with icing sugar.
Culinary reasoning
Controlled oven heat develops an even texture while preserving the balance of the listed ingredients. In matcha chiffon cake, large eggs, sugar and neutral oil are brought together in the stated order so their textures remain controlled and the seasoning is distributed evenly.