Honey Matcha Chiffon Cake 蜜香抹茶蛋糕
Here is another chiffon cake that I enjoyed very much, Honey Matcha Chiffon cake. I like the subtle flavour of matcha and honey. As I still have some matcha powder left in my pantry and since my craving calls for something light, I just had to bake a chiffon cake for afternoon tea. This two layer chiffon cake is as usual soft, light and refreshing. It’s definitely an impressive cake as a giveaway.
Honey Matcha Chiffon Cake
This Honey Matcha Chiffon cake has a subtle flavour of matcha and honey. is soft, light and refreshing.
Ingredients
- 4 egg yolks - used large eggs
- 50 g caster sugar
- 1 tbsp honey
- 30 ml unsweetened soya milk - or use milk
- 35 ml corn oil
- 50 g cake flour or plain flour
- 20 g rice flour
- 1 tbsp ground almond - optional
- 1/2 tbsp matcha powder
Meringue
- 4 egg whites
- 50 g caster sugar
Instructions
- Preheat oven temperature to 160 deg C. Sift cake flour and rice flour into a bowl, mix well with ground almond and set aside.
- Combine egg yolks and sugar in another bowl, mix well. Add honey, soy milk and mix well followed by corn oil and blend well. Pour in flour mixture and stir well.
- Make meringue - Beat egg whites until foamy. Add sugar mixture in 3 separate rounds beat until egg whites are glossy, with stiff peaks.
- Fold ⅓ of egg whites into the yolk mixture with a rubber spatula. Then pour in the remaining egg whites, gently fold the mixture until just combined.
- Take out 150g plain batter and mix with half tablespoon of matcha powder. Then pour matcha batter into the bottom of the tube pan (18cm pan) and spread evenly with a rubber spatula. Then the plain batter on top.
- Bake in preheated oven for about 40 minutes.
- Invert the cake pan immediately on a wire rack to cool completely before removing the cake from pan.
Notes
Please keep in mind that all oven temperatures and baking time varies.
Tried this recipe? I would love to see it!Mention @ann_journal or tag #ann_journal!
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蜜香抹茶蛋糕
- 不用多说又是戚风蛋糕！ 很喜欢抹茶的香氣和蜜香完美的結合，百吃不腻 😀
材料：
- 4个 蛋黄 （用大鸡蛋）
- 50克 细砂糖
- 1汤匙 蜂蜜
- 30毫升 无糖豆奶，可用牛奶代替
- 35毫升 玉米油
- 50克 底筋面粉或中筋面粉
- 20克 粘米粉
- 1汤匙 杏仁粉，可不加
- 1/2 汤匙 抹茶粉，过筛
蛋白霜
- 4个 蛋白
- 50克 细砂糖
做法：
- 预热烤箱致摄氏160度。面粉及粘米粉一起过筛到一个碗里，参入杏仁粉混匀备用。
- 蛋黄，细糖及蜂蜜（用手动打蛋器）混合均匀。加入蜂蜜, 豆奶搅匀后加入玉米油，搅匀；倒入粉类，再搅拌均匀即可。
- 蛋白霜 – 用搅拌机把蛋白打致起泡泡，细砂糖分3次加入，打致硬性发泡。
- 取出1/3的蛋白霜与面糊翻拌均匀，再倒入剩余的蛋白霜，用橡胶刮刀轻轻的翻拌均匀。
- 取出150克白面糊和半茶匙抹茶粉混合均匀，倒入戚风摸（18cm/7寸）子里，用橡皮刮刀铺平，然后把白面糊倒上，再抹平就可以了。
- 送入预热烤箱烘烤约40分钟。
- 蛋糕出炉后，即倒扣致冷却才脱模切片享用。
- **烤箱温度和烘烤时间务必根据自家烤箱来定
May I know what’s the size of this chiffon pan?
Is 18cm tube pan (mentioned in step 5).
Oh I miss out, thank you for replying. i proceeded to bake it last night with 23cm pan size. The texture of the cake is good. May I know if I only have 23cm pan size do I double up the recipe ingredients? Also do I baked it with up down heating without fan or with fan. Last night I baked it without fan before 45 mins I have to stop baking it after poke in tester to make sure the inner park is completely dry. Texture of the cake is still good even thought the upper cake brown out. I think it’s because my pan size is bigger.
Forgot to mention. It’s delicious too. Thank you for sharing.
Hi Julie, Happy to hear that you enjoyed this cake. Yes double the recipe for 23cm (9inch) tube pan.
Thank you!
wow, this looks so light. Would you believe it, I have never had matcha.
If I don’t use corn oil, can I use other oil?
Hi Alice, Yes, you can use any vegetable oil you have at home.
Hi Anna. I have a question to ask…why rice flour is used in this chiffon? Btw I have successfully baked this chiffon and my family loves it so much and we finished in within a day…😍😍😍
Wendy, Adding rice flour or corn flour will makes the cake softer.
As always, your chiffon looks outstanding, Ann.
Hi Anna. I have a question to ask…why rice flour is used in this chiffon? Btw I have successfully baked this chiffon and my family loves it so much and we finished in within a day…???
Wendy, Adding rice flour or corn flour will makes the cake softer.
If I don’t use corn oil, can I use other oil?
Hi Alice, Yes, you can use any vegetable oil you have at home.
wow, this looks so light. Would you believe it, I have never had matcha.
As always, your chiffon looks outstanding, Ann.