Friday, September 24, 2010

Matcha Chiffon Cake

I have failed many times at chiffon cake making and my cake often appears short. The problem is that I do not really know when to stop beating the egg whites, only to realise that I have overbeaten them when they become coarse and grainy.

This matcha chiffon cake is the best risen chiffon cake I did so far. Although the top is badly cracked, I am impressed with the height. It stands tall and has a very "chiffon" feel when I am eating it. :)

Matcha Chiffon Cake
Adapted from: 好吃戚风蛋糕轻松上手 by 福田淳子

Ingredients (Makes a 20-cm tube cake. The ingredients for the 17-cm are in red.)
5 large egg yolks (3)
130 g granulated sugar (80 g)
80 ml vegetable oil (50 ml)
95 ml water (60 ml)
130 g cake flour (80 g)
15 g matcha powder (10 g)
7 large egg whites (4)

1. Combine the cake flour and matcha powder together and sift twice. Set aside.
2. In a bowl, lightly beat egg yolks. Add in 1/3 of the sugar and whisk using a hand whisk.
3. Add oil in separate additions and mix well. Add in water and continue to mix using a hand whisk.
4. Add in flour mixture and whisk until flour mixture is fully incorporated into the batter and the batter is smooth and glossy.
5. In a clean dry mixing bowl, beat egg whites with an electric beater until frothy and foamy. Add the remaining sugar in 2 additions and beat until soft peaks form.
6. Add 1/3 of the beaten egg whites to the egg yolk batter using a hand whisk and mix well.
7. Add in the remaining of the egg whites to the batter and fold gently using a spatula until fully incorporated.
8. Pour the batter from a height at one go into the ungreased pan. Tap the pan lightly on a table top with both hands to get rid of any trapped air bubbles in the batter.
9. Bake in a preheated oven at 180°C for 30 minutes (for 17-cm pan) or 40 minutes (for 20-cm pan) or until the cake surface turns golden brown, and a skewer inserted into the centre comes out clean.
10. Remove from the oven and invert the pan immediately. Let it cool completely before unmold.

- The egg yolk batter in this recipe is slightly thicker and stiffer than normal chiffon egg yolk batter.