Green Tea Chiffon Cake

Today I finally received my new digital kitchen scale and two piece tube pan in the mail.  Of course, I have to check if they're faulty or not, right?  So I went and baked a green tea chiffon cake.  The pan was absolutely amazing.  Its a non-stick aluminum heavy-duty pan (to prevent dents).  The cake came out cleanly and smoothly.  It was a bit small since the recipe was for an 18-cm pan whereas mine is 22cm.

The cake itself was extremely soft and fluffy.  The only thing I disliked about the cake was that the green tea powder I have on hand is really strong, and I didn't take that fact in when I measured the ingredients.  The flavour was a bit strong and sharp, instead of tasting light and refreshing.  I'll be cutting the amount of green tea powder I use next time I bake this.  Though if you own a natural, high-quality green tea powder, following the recipe the way it is, is fine.


Green Tea Chiffon Cake:
Adapted from Green Cilantro
Makes one 18-cm tube cake

• 3 egg yolks
• 40g caster sugar
• 100g cake flour
• 1 tsp baking powder
• 1/8 tsp salt (or a pinch)
• 2 tbsp green tea matcha powder
• 50mL vegetable oil
• 75mL water
• 3 egg whites
• 40g caster sugar

1. Sift the cake flour, baking powder, salt and green tea powder together; set aside.  
   
2. Place egg yolks in a medium-large bowl and add the sugar (40g).  Whisk until it becomes pale and sticky.
3. Drizzle in the oil, whisking until fully incorporated.  Do the same with the water.
4. Add in the flour mixture and mix until fully wet.
5. In a mixing bowl, beat the egg whites on medium-high speed until it becomes frothy and foamy.  Gradually beat in the sugar (40g), then beat on high speed until stiff peaks form.
1. TIP: Egg whites are stiff when you can hold the howl upside down.  
   
6. Add in a large dollap of the egg whites into the yolk mixture.  Fold together quickly and gently.  Then add the mixture to the rest of the egg whites and fold together gently and carefully.
7. Pour the batter into an ungreased 18-cm tube pan.  Spread the batter evenly, then tap the pan against the counter to rid of air bubbles.  
   
8. Bake in the oven for 35-45 minutes or until you poke a cake with a toothpick and it comes out cleanly.
9. After you remove it from the oven, invert the pan and place the center of the pan on a can or cup.  Leave until the pan is cool to the touch.  Take a blunt knife and run it along the sides of the pan.  If the pan is a two-piece, take the bottom out then run the knife again along the bottom, then carefully slide the cake out upside-down.
10. Garnish with fruits and sifted caster sugar if wanted.  Serve right away.
1. TIP: You will know if the cake came out correctly if you press the cake and it springs back.  Should be fluffy and light.