I’m sure many of you know that I love green tea/matcha tea and have used matcha powder many times before in my bakes and jellies. In my recent most posts, there are Honey Green Tea Jelly and Matcha Marble Castella Cake. So two days ago, I created this light and airy Matcha Marble Chiffon Cake with matcha powder again. This recipe was exactly the same from my favourite cookbook Okashi, Keiko Ishida – Green Tea Chiffon Cake that I’d made about two year ago but this time I used the matcha powder paste to create into marbling effect in the cake. The chiffon cake turned out very well with a hint of the green tea/matcha flavour fragrance and flavour that was really great for an afternoon tea.
Matcha Marble Chiffon Cake
Prep time
Cook time
Total time
Author: Ann Low
Serves: 5-6 servings
Ingredients
- 70g Plain flour
- 5 Egg yolks
- 20g Caster sugar
- 70g Water
- 60g Canola oil or corn oil
- 5g Matcha powder mix with 1 tbsp hot water
Meringue - 90g Caster sugar
- 10g Corn flour
- 5 Egg whites
Instructions
- Preheat oven to 170C
- Sift flour twice. Combine egg yolks and sugar in a bowl and mix well. Add water and corn oil and blend together. Add flour and mix well with a hand whisk. Set aside.
- Make meringue ~ Combine sugar and corn flour. Beat egg whites until foamy. Add half the sugar and flour mixture and continue beating for a few minutes, then add remaining sugar and flour mixture and beat until egg whites are glossy, with stiff peaks.
- **Add one third of meringue to egg yolk mixture and fold in lightly, then add remaining meringue and fold to incorporate completely. Or you may slowly pour all the egg mixture into the meringue at low speed then stop machine. Using a rubber spatula and fold the mixture well.
- Take ¼ of the plain batter and mix with the matcha paste together.
- Spoon plain and matcha batter alternately into an ungreased 21cm chiffon cake pan, till all the batters are used up. Gently shake and bang the pan on the table top to release air bubbles and use a chopstick to stir the batter gently to create swirl. Smooth the surface with a rubber spatula.
- Place in the oven and bake for about 45- 50 minutes.
- When cake is done, remove from oven and turn the pan over. Leave cake to cool in pan before removing it.
3.5.3229
- 抹茶大理石戚风蛋糕
- 材料：
- 70克 普通/低筋面粉
- 5个 蛋黄 （鸡蛋连蛋壳是约70克一个）
- 20克 细砂糖
- 70克 水
- 60克 玉米油
- 5克 抹茶粉 + 1汤匙热水搅匀，备用
- 蛋白霜
- 90克 细砂糖
- 10克 玉米粉
- 5个 蛋白
- 做法：
- 预热烤箱至摄氏170度。
- 将面粉过筛2次。用 手动打蛋器将蛋黄及砂糖搅拌均匀，加入水和玉米油，再搅拌均匀。接着倒入面粉拌匀即可。
- 蛋白霜 – 先把砂糖及玉米粉混合均匀。用搅拌机低速度将蛋白打至起泡泡，将一半的糖类倒入搅打约2分钟，然后倒入剩余的糖类搅打至光滑及硬性发泡。
- 取出1/3蛋白霜与面糊翻拌均匀，再倒入剩下的蛋白霜，用橡皮刮刀翻拌均匀即可。（或1/3蛋白与面糊拌匀后，将面糊慢慢的倒入剩余的蛋白霜内，用低速度搅拌。不用拌匀，面糊倒完后就可以用刮刀翻拌均匀）
- 取出1/4白面糊和抹茶糊拌匀。
- 白面糊及抹茶面糊交叉的倒入21cm烤馍里。轻轻摇晃烤摸，在桌面上轻敲几下敲出气泡。然后用筷子随意画出花纹，用刮刀在表层上抹平即可。
- 放进预热烤箱烘烤约45-50.
- 蛋糕出炉后立即倒扣直到冷却才脱模。
Enjoy!
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