Matcha Chiffon Cake

Enjoy a light and airy cake infused with the delicate flavor of matcha with this Matcha Chiffon Cake recipe.

Ingredients:

• 5 large egg yolks
• 50 g (1/4 cup) granulated sugar
• 60 ml (1/4 cup) vegetable oil
• 80 ml (1/3 cup) water
• 1 Tbsp Shinrin Tea Matcha powder
• 100 g (3.5 oz) cake flour
• 1 tsp baking powder
• 5 egg whites
• 80 g (1/3 cup) granulated sugar
• 1/2 tsp cream of tartar

Method:

1. Preheat the oven to 325°F (160°C).
2. In a large bowl, whisk together the egg yolks and sugar until the mixture turns a pale yellow color.
3. Add vegetable oil, water, and matcha powder to the egg yolk mixture and whisk until smooth.
4. Sift cake flour and baking powder into the egg yolk mixture, whisking until just combined.
5. In a separate bowl, beat egg whites with an electric mixer until frothy.
6. Add cream of tartar and continue beating until soft peaks form.
7. Gradually add sugar and continue beating until stiff peaks form.
8. Gently fold 1/3 of the egg white mixture into the egg yolk mixture using a rubber spatula.
9. Repeat with the remaining egg white mixture in two batches, being careful not to deflate the mixture.
10. Pour the batter into an ungreased 17 cm (7 inch) chiffon cake pan.
11. Smooth out the surface with a spatula and tap the pan on the counter a few times to remove any large air bubbles.
12. Bake the cake for 45-50 minutes, or until a toothpick inserted into the center comes out clean.
13. Remove the cake from the oven and invert the pan onto a cooling rack.
14. Let the cake cool completely before running a knife around the edge and removing it from the pan.