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.
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