This matcha chiffon cake is so "springy" that upon pressing the cake, it will "rebounce" back to its original height. Ok, I admit I am crazy over "springy" chiffon cakes. And hehe, this reminds me fondly of Tigger from Winnie-the-Pooh series. *Bouncing is what Tiggers do best~* Is anyone following me? :)
When one gets to enjoy the perfect combination ever (Matcha and red bean) and the softness of a chiffon cake all on a single plate, what more can one ask for? :)
On another note, I don't seem to be able to capture a photo that best showcases the actual colour of the matcha chiffon cake. Hmm, I tried my best and these are the closest that I can get.
Thanks to Cosy Bake for sharing the recipe. :)
Matcha Chiffon Cake
Adapted from: Cosy Bake
Ingredients (Makes a 17-cm tube cake)
(A)
3 egg yolks
20 g sugar
2 tbsp (30 ml) water
30 g vegetable oil
50 g cake flour
4 g matcha powder
50 g sweetened red beans
(B)
3 egg whites
50 g sugar
Method
1. Sift cake flour and matcha powder together. Set aside.
2. In a bowl, whisk egg yolks and sugar together until sugar is dissolved.
3. Add in water and mix well, followed by oil.
4. Add in flour mixture and whisk until flour mixture is fully incorporated into the batter and the batter is thick yet runny.
5. Add in red beans and mix well.
6. In a clean dry mixing bowl, beat egg whites with an electric beater until frothy and foamy. Add sugar in 3 additions and beat until soft peaks form.
7. Add ⅓ of the beaten egg whites to the egg yolk batter using a hand whisk and mix well.
8. Add in the remaining of the egg whites to the batter and fold gently using a spatula until fully incorporated.
9. Pour the batter into an ungreased 17-cm pan and bake in a preheated oven at 170°C for 30 minutes.
10. Remove from the oven and invert the pan immediately. Let it cool completely before unmold.
