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Preparation
40 minutes
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Processing
45 minutes
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Difficulty
Medium
Green tea chiffon cake has a light sweet taste, low fat, with the characteristic aroma of green tea powder, creating an irresistibly delicious cake. If you want to make this dish, let’s join TasteVN cook right away!
Ingredients for Green Tea Chiffon Cake Serves 6
All-purpose flour No. 8 72 gr Green tea powder 8 gr Egg yolk 64 gr Unsweetened fresh milk 70 ml Vanilla 4 gr Granulated sugar 24 gr (for cake base) Granulated sugar 50 gr (for egg whites) Baking powder 1 gr Salt 1 gr Vegetable oil 50 ml
Note:
- The color of the cake depends on the amount of green tea powder you use.
- You should choose Japanese matcha green tea powder to help the cake have a beautiful color and a more fragrant aroma.
Tools needed
Oven, whisk, bowl, mixer, a pan with a removable bottom (Chiffon/Angel food pan) size 9×18 cm.
How to make Green Tea Chiffon Cake
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Mix the egg yolk mixture
Put 64g of egg yolks, 24g of sugar, and 1g of salt into a bowl, use a whisk to stir well until the mixture is combined, the sugar is completely dissolved, the yolks are blended, and the mixture has a light yellow color.
Then, add 52ml of vegetable oil, 70g of unsweetened milk, and 4g of vanilla, mix the mixture well.
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Mix the cake flour
Sift 72g of flour, 8g of green tea powder, and 1g of baking soda through a sieve. Then add it to the egg yolk mixture.
Mix the above mixture until it becomes smooth and thick.
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Whip the egg whites
Put 120g of egg whites into a large bowl, use a hand mixer to beat on low speed until the eggs form bubbles like soap.
Divide 50g of sugar into 3 portions, gradually add each portion one at a time and beat until dissolved. Beat each portion of sugar for about 30 seconds on low speed before adding the next portion.
When adding the last portion of sugar to the egg whites, turn the mixer to high speed and beat the eggs until they are stiff, have a creamy texture, and the mixture is sticky, shiny, and smooth. Lift the whisk to form stiff peaks.
Tip: Divide the sugar into 2 or 3 portions and add it gradually. Avoid adding all at once.
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Mix the flour mixture with egg whites
Divide the whipped egg whites into two parts. First, add one part of the whipped cream to the flour mixture, then gently fold all the ingredients together using a whisk.
Next, add the remaining whipped cream and gently mix the mixture from the bottom up using a flat spatula. Bring the spatula down to the bottom of the bowl, lift the heavier ingredients up, and fold them to the side. Continue this process until the mixture becomes smooth.
Tip: If you mix too vigorously, it will cause the whipped cream to deflate, break the air bubbles, and the cake will rise poorly.
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Pour into the mold and bake the cake
Slowly pour the batter into the mold to avoid breaking the air bubbles. After pouring, gently tap the mold a few times on the countertop to spread the batter evenly.
Preheat the oven for 15 minutes at 170 degrees Celsius before baking. Then place the cake in the oven and bake at 170 degrees Celsius for 40 – 45 minutes.
Once baked, take the cake out and let it cool completely before removing it from the mold. You can sprinkle a little green tea powder on top of the cake for added aroma.
Tip:
- When making chiffon cake, you should use a pan with a core and a removable base (chiffon pan) that is 9cm high with an 18cm diameter. Because chiffon cake has a soft, airy structure, using a round pan or a cupcake pan will cause the cake to easily deflate when baking and when removing it from the mold.
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Final product
The cake has a distinctive aroma of green tea, and it is also fluffy, soft, not dry and does not feel greasy when eating.
Tips for successfully making green tea chiffon cake:
- If you want to decorate the cake, you should use light creams such as: whipped cream, topping cream, or buttercream. Avoid putting too many items on the cake, as it will make the cake heavy and cause it to sink.
- When beating egg whites, you should beat them to a firm peak just enough. This step will greatly affect the cake’s fluffiness.
- Bake the cake on a low rack, lower the temperature, and bake for a longer time.
- Bake the cake with heat from below for ⅔ of the initial time, then turn on both top and bottom heat.
- When taking the cake out of the oven, place a towel on the table and drop the cake pan from a height of 30cm onto the table. Do this 2 – 3 times. Although the cake may sink a little, this will help the moisture inside the cake escape faster and the cake will not continue to sink when inverted to cool.
- Invert the cake on a high rack for 1 – 2 hours to allow the steam to escape easily.
- When removing the cake from the pan, use a thin-bladed knife to separate the cake. The thinner the knife, the easier it will be to separate and the less it will affect the cake.
How to store the cake:
- Let the cake cool completely, then use a plastic bag to seal it tightly or a container with a lid to store the cake. Note, do not wrap it too tightly as it will cause the cake to sink.
- Store at room temperature if it’s cool (below 20 degrees Celsius) or in the refrigerator’s cool compartment and use within 3 days.
See more:
With the simple and delicious Green tea Chiffon cake recipe at TasteVN, I hope you will successfully make your own cake!
*Refer to images and recipes from: the Youtube channel Cooking tree
