Coffee Marble Chiffon Cake

A very soft chiffon cake with a light coffee taste. As I slice the cake, I am intrigued by the unique marbling effect of each and every piece. :)

Coffee Marble Chiffon Cake

Ingredients (Makes an 17-cm tube cake)
1 tbsp instant coffee powder
1 tbsp hot water
3 eggs, separated
60 g granulated sugar
30 ml vegetable oil
50 ml water
70 g cake flour
1/2 tsp baking powder
1 tsp corn flour

Method
1. Sift cake flour and baking powder together. Dissolve coffee powder in hot water. Set aside.
2. In a bowl, whisk egg yolks and ½ of the sugar together until sugar is dissolved.
3. Add in oil and mix well, followed by water.
4. Add in flour mixture and whisk until flour mixture is fully incorporated into the batter.
5. In a clean dry mixing bowl, beat egg whites with an electric beater until frothy and foamy. Add the remaining sugar and corn flour in 2 additions and beat until stiff peaks form.
6. Add ⅓ 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. Take ¼ of the batter out and mix in coffee mixture lightly.
9. Pour the coffee batter back into the plain batter and mix the two batters in one big fold using the spatula.
10. Pour the batter into an ungreased 17-cm pan and bake in a preheated oven at 170°C for 35 minutes.
11. Remove from the oven and invert the pan immediately. Let it cool completely before unmold.

Blueberry Chiffon Cake

I did not manage to achieve the desired height as shown by Carol 自在生活, my fault for baking in a rush. Taste-wise, you can never go wrong with a chiffon cake. :)

Blueberry Chiffon Cake
Adapted from: Carol 自在生活

Ingredients (Makes a 20-cm tube cake)
(A)
5 egg yolks
25 g castor sugar
33 g vegetable oil
100 g blueberries, fresh or frozen
100 g cake flour, sifted
(B)
5 egg whites
1 tsp (5 ml) lemon juice
40 g castor sugar

Method
1. Blend the blueberries until puree. Set aside.
2. Whisk egg yolks and sugar together until pale.
3. Add in oil and whisk till well-combined, followed by blueberry puree.
4. Add sifted flour in 2 additions and whisk until the flour is fully incorporated into the batter and the batter is smooth and lump-free. (Do this swiftly to prevent gluten from forming)
5. In a clean dry mixing bowl, beat egg whites with an electric beater until frothy and foamy. Add in lemon juice and sugar in 2 additions and beat until stiff peaks form.
6. Add ⅓ 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 into the ungreased 8-inch pan and smoothen the surface with a spatula. 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 160°C for 10 minutes. Take out from the oven. Using a small knife, gently draw a (*) on the surface using 3 strokes. Bake at 150°C for another 40 minutes or until 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.

Notes
- For this recipe, use cold eggs.
- If the top of the cake turns brown too quickly, cover the top with a foil.
- I omitted lemon juice.
- I did not take out from the oven to draw the (*).

Earl Grey Chiffon Cake

Using the same recipe as Pu-Erh Chiffon Cake, I did the original Earl Grey Chiffon Cake. This soft and fluffy cake is filled with the lovely scent of Earl Grey tea. :) I strongly recommend this cake to all Earl Grey tea lovers! :)

Thanks to Happy Home Baking for sharing the recipe. :)

Earl Grey Chiffon Cake
Adapted from: Happy Home Baking

Ingredients (Makes an 18-cm tube cake)
(A)
3 egg yolks
40 g castor sugar
100 g cake flour
1 tsp baking powder
Pinch of salt
1 tbsp (3 satchels) Earl Grey tea powder
50 ml vegetable oil
75 ml water
(B)
3 egg whites
40 g castor sugar

Method
1. Sift cake flour, baking powder and salt together, set aside.
2. Place egg yolks in a mixing bowl, add sugar in 3 separate additions and with a manual whisk, whisk till the mixture becomes sticky and turns pale.
3. Drizzle in the oil, whisking at the same time till the mixture is well combined. Repeat the same with the water.
4. Add in the flour mixture and whisk until flour mixture is fully incorporated into the batter.
5. Add in the tea powder and mix well.
6. In a clean, dry mixing bowl, beat egg whites with an electric mixer until mixture becomes frothy and foamy. Gradually beat in the sugar and beat on high speed until stiff peaks form.
7. Add the beaten egg white into the egg yolk batter in 3 separate additions, each time folding gently with a spatula until just blended.
8. Pour batter into an ungreased 18-cm tube pan. Tap the pan lightly on a table top to get rid of any trapped air bubbles in the batter.
9. Bake in a preheated oven at 170°C for 45 – 50 minutes 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.

Notes
- I sifted the Earl Grey tea powder together with the flour mixture.

Spinach Chiffon Cake

Whenever I think of spinach, the image of Popeye immediately appears. Popeye is one of my favourite cartoons when I was young. Who can forget the extraordinary strength that Popeye gained after consuming spinach, although I am not sure about the truth behind it? Hehe... Are you a fan of Popeye when young? Don't be shy to raise your hands. :)

With a handful of spinach leaves, this Spinach Chiffon Cake displays the most natural light green that I have ever seen in all my bakes so far. Ooh, how I love the pretty green hue. :)

Thanks to 袅袅烘焙香 for sharing the recipe. :)

Spinach Chiffon Cake
Adapted from: 袅袅烘焙香

Ingredients (Makes a 21-cm tube cake)
(A)
4 egg yolks
20 g castor sugar
48 g vegetable oil
65 g spinach juice
80 g cake flour
1 tsp baking powder
80 g sweetened red beans
(B)
4 egg whites
40 g castor sugar
1/4 tsp cream of tartar
Spinach Juice
6 - 7 spinach leaves
2 tbsp water

Method
1. Cut the spinach leaves into small pieces and blend with 2 tbsp water. Strain and measure out 65 g of spinach juice.
2. Sift cake flour and baking powder together. Set aside.
3. In a bowl, whisk egg yolks and sugar together till pale and sugar is dissolved.
4. Add in oil and mix well, followed by the spinach juice.
5. Add in the flour mixture and mix well.
6. In a clean mixing bowl, beat egg whites and cream of tartar till foamy. Add sugar in separate additions until stiff peaks form.
7. Add the beaten egg whites into egg yolk batter in 4 additions and fold gently using a spatula.
8. Toss the red beans with a little flour before mixing into the batter.
9. Pour the batter into an ungreased tube pan. Tap the pan lightly on a table top with both hands to get rid of any trapped air bubbles in the batter.
10. Bake in a preheated oven at 160°C for 40 minutes.
11. Remove from the oven and invert the pan immediately. Let it cool completely before unmold.

Notes
- Tossing the red beans in a bit of flour prevents them all sinking to the bottom of the pan.
- I blended spinach leaves with 50 ml water, strained and measured out 65 g of spinach juice.
- I omitted sweetened red beans. 

Mango Coconut Chiffon Cake

I am dedicating this Mango Coconut Chiffon Cake to all my dear blogger friends and readers who have brought so much fun and liveliness to this blog! :)

The cake is endowed with a light and not overpowering coconut fragrance. To top it off, the slightly moist and crunchy dried mango against the soft texture of the chiffon cake is so welcoming and appealing. You are hearing it from someone who doesn't normally eat dried mango: I ate 2 slices of this cake at one go and another slice for breakfast. Hehe... :P

Thanks to Cosy Bake for sharing the recipe. :)

Mango Coconut Chiffon Cake
Adapted from: Cosy Bake

Ingredients (Makes an 17-cm tube cake)
3 egg yolks
70 g sugar
50 ml vegetable oil
50 ml water
4 tbsp (20 g) desiccated coconut
80 g cake flour, sifted
4 egg whites
60 g dried mango, cut into small bits
Some cake flour, for coating mango

Method
1. Coat the dried mango with some cake flour and sift to remove the extra flour.
2. In a bowl, lightly beat egg yolks. Add in ⅓ 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 desiccated coconut and sifted flour 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 ⅓ 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. Add in the dried mango and fold lightly using a spatula.
9. 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.
10. Bake in a preheated oven at 180°C for 30 minutes or until the cake surface turns golden brown, and a skewer inserted into the centre comes out clean.
11. Remove from the oven and invert the pan immediately. Let it cool completely before unmold.

Matcha Chiffon Cake II

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.

Pandan Chiffon Cake II

I think I have found the keeper recipe for Pandan Chiffon Cake. I shall let the photos speak for themselves. :)

Just like DG of Tested & Tasted, this cake was finished within a day. Needless to say, Pandan Chiffon Cake is my family's all-time favourite.

Thanks to Tested & Tasted for sharing the recipe. :)

Pandan Chiffon Cake
Adapted from: Tested & Tasted and Chef Judy Koh – Creative Culinaire

Ingredients (Makes an 18-cm tube cake)
5 pandan leaves, finely chopped
3 tbsp water
(A)
3 egg yolks
30 g sugar
Pinch of salt
20 g corn oil
36 g thick coconut milk
1/4 tsp pandan paste
54 g cake flour
(B)
3 egg whites
40 g sugar
1/8 tsp cream of tartar

Method
1. Preheat oven to 190°C.
2. Blend the pandan leaves with 3 tbsp water to a fine pulp. Wrap the pulp in muslin cloth and squeeze to extract the juice. Discard the pulp and set aside the juice.
3. Whisk together the egg yolks, sugar, salt, corn oil, coconut milk, pandan paste and pandan juice until well incorporated.
4. Sift cake flour into the pandan mixture and continue to whisk until smooth. Set aside.
5. Whisk the egg whites, sugar and cream of tartar until stiff, such that a firm peak forms when the whisk is pulled from the mixture.
6. Gently fold the egg white mixture into the cake batter until well incorporated.
7. Pour the batter into a 18-cm tube pan and bake for 40 minutes until the surface is browned.
8. Remove the cake from the oven and invert it on a cooling rack. Allow the cake to cool before removing it from the mould by running a palette knife along the circumference of the cake to loosen the sides.

Notes
- I omitted the cream of tartar.

Black Sesame Chiffon Cake

Ever since I start baking, I become more curious and wonder how certain ingredients would taste in cakes and desserts. This time, the ingredient is the black sesame powder!

As the black sesame powder is coarsely grinded, it creates an interesting texture to the soft chiffon cake. I find it rather enjoyable to chew the small grainy sesame bits in the lightly flavoured cake. :)

Is it just me? I often find myself feeling heaty after a bowl of black sesame paste dessert or food with black sesame in general. Hmm...

Thanks to 袅袅烘焙香 for sharing the recipe. :)

Black Sesame Chiffon Cake
Adapted from: 袅袅烘焙香

Ingredients (Makes an 18-cm tube cake)
(A)
3 egg yolks
30 g sugar
30 ml vegetable oil
70 ml water
70 g cake flour
50 g black sesame powder
1 tsp baking powder
(B)
4 egg whites
30 g sugar
1/4 tsp cream of tartar

Method
1. Sift cake flour, black sesame powder and baking powder together. Set aside.
2. In a bowl, whisk egg yolk and sugar together till pale and sugar is dissolved.
3. Add in oil and mix well, followed by water.
4. Add in the flour mixture and whisk well.
5. In a clean mixing bowl, beat egg whites and cream of tartar till foamy. Add sugar in separate additions until stiff peaks form.
6. Add the beaten egg whites into egg yolk batter in 4 additions and fold gently using a spatula.
7. Pour batter into an ungreased tube pan. Tap the pan lightly on a table top with both hands to get rid of any trapped air bubbles in the batter.
8. Bake in a preheated oven at 170°C for 40 minutes or until the cake surface turns golden brown, and a skewer inserted into the centre comes out clean.
9. Remove from the oven and invert the pan immediately. Let it cool completely before unmold.

Notes
- I omitted the cream of tartar.
- I did not sift the black sesame powder as it was too coarse for the sieve.

Red Bean Paste Chiffon Cake

When the cake was baking in the oven, the kitchen was filled with red bean and coconut milk aroma. However, I can barely detect and taste any red bean in this cake when I am eating it. I wonder why.

Nonetheless, this delightfully light and guiltless cake receives praises from my parents and aunt as "healthy and not oily". The cake is so soft that I can't seem to be able to slice the cake neatly and the best "pose" is to let the slice lay on its side. Haha... Smiles, dear chiffon, you are on camera! :)

Thanks to Happy Flour for sharing the recipe. :)

Red Bean Paste Chiffon Cake
Adapted from: Happy Flour

Ingredients (Makes an 18-cm tube cake)
(A)
3 egg yolks
20 g castor sugar
2 tbsp vegetable oil
Pinch of salt
75 g cake flour
65 g red bean paste
70 g thick coconut milk
(B)
3 egg whites
1/4 tsp cream of tartar
60 g castor sugar

Method
1. Sift cake flour and salt together. Set aside.
2. Cook red bean paste and coconut milk together over low heat. Set aside to cool.
3. In a bowl, whisk egg yolks, sugar, oil, red bean mixture and flour mixture together until well-combined. (If batter is too thick, add 1/2 – 1 tbsp water.)
4. In a clean dry mixing bowl, beat the egg whites and cream of tartar till frothy. Gradually add in the sugar and beat until stiff peaks form.
5. Fold in 1/4 of the beaten egg whites into the egg yolk mixture until combined.
6. Fold in the rest of the egg whites lightly in 3 portions until well combined.
7. Pour the batter into an ungreased 18-cm tube pan.
8. Bake in a preheated oven at 175°C for 40 minutes.
9. Remove from the oven and invert the pan immediately. Let it cool completely before unmold.

Notes
- I used 25 g of vegetable oil and omitted cream of tartar.

Kinako Chiffon Cake

After my last post on Pu-Erh Chiffon Cake, I did a chiffon cake again last week. However, that chiffon cake (I shall leave it unnamed) failed terribly. Initially it rose nicely in the oven, but for some reasons, it started to shrink before the baking time was up. Upon unmolding, it was 1/4 of the supposed height and the top was badly dented. :( It didn't look like a chiffon cake and it didn't taste like a chiffon cake. Sigh... I have to blame it on my poor skills again. If my success rate for my chiffon cake is listed on the stock exchange, I will strongly urge everyone of you not to buy this "stock". Haha...

Recently, I bought a pack of soy bean powder (kinako) without any idea in mind what I want to do with it. I managed to find a few recipes in Keiko Ishida's Okashi book that uses kinako. Hmm, should I bake another chiffon cake? If I fail again, that goes my precious kinako. Keeping fingers crossed, I proceeded ahead and I am absolutely satisfied with the outcome. My chiffon cake is tall and mighty! Success!!

I don't know why but this Kinako Chiffon Cake has a slight peanut butter taste. Haha... I would not have guessed correctly that it is kinako, if I am not the one making it. An light and interesting cake with a nice aroma! :)

I am submitting this to Aspiring Bakers #1: Chiffon Cakes (Nov 2010) hosted by Small Small Baker.

Kinako Chiffon Cake
Adapted from: Okashi – Sweet Treats Made with Love by Keiko Ishida

Ingredients (Makes a 20-cm tube cake)
(A)
50 g pastry flour
5 egg yolks
20 g brown sugar
60 g water
60 g canola oil
50 g soy bean powder (kinako)
(B)
180 g egg whites (about 5 eggs)
90 g castor (superfine) sugar
10 g rice flour / corn flour

Method
1. Preheat oven to 160°C. Sift flour once.
2. Combine egg yolks and brown sugar in a bowl and mix well. Add water and canola oil and blend together. Add flour and mix until batter becomes sticky, then fold in soy bean powder. 
3. To make meringue:  Combine sugar and rice or corn flour. Beat egg whites until foamy. Add half of sugar and flour mixture and continue beating for a few minutes, then add remaining sugar and flour mixture and beat until egg whites are glossy, with stiff peaks.
4. Add one-third of meringue into egg yolk mixture and fold in lightly, then add remaining meringue and fold to incorporate completely.
5. Pour batter into an ungreased chiffon cake tube pan. Bake for 40 – 50 minutes. When cake is done, remove from oven and turn it over, leaving it to cool.
6. Once cake has cooled completely, carefully run a knife or spatula around the sides of the cake to loosen it before inverting onto a wire rack.

Notes
- I replaced pastry flour with cake flour; brown sugar with castor sugar.
- I omitted the red bean cream and sesame seeds for garnishing.

Pu-Erh Chiffon Cake

This cake marks the official debut of my new chiffon pan bakes! :)

When I first took the chiffon cake out of the oven, I was disheartened. The top was badly cracked and looked real ugly (which you may not be able to tell since the cake was inverted for photo-taking and serving). However when I unmolded and sliced the cake, my heart skipped a beat. I am pleased to announce that this Pu-Erh Chiffon Cake has passed the test! I am refering to my own chiffon cake test and with this bake, my chiffon cake success rate has improved slightly. Hehe... The moral of the story is don't jump into conclusions too soon and judge a chiffon cake by its "initial" appearance!

This chiffon cake is very soft and fluffy. On top of that, it has a light, nice tea fragrance. If you are a tea lover like me, I am sure that you will love this cake! :)

I am submitting this to Aspiring Bakers #1: Chiffon Cakes (Nov 2010) hosted by Small Small Baker.

Thanks to Happy Home Baking for sharing the recipe. :) I made some modifications to the recipe to make Pu-Erh Chiffon Cake.

Pu-Erh Chiffon Cake (普洱戚风蛋糕)
Adapted from: Happy Home Baking

Ingredients (Makes an 18-cm tube cake)
(A)
3 egg yolks
40 g castor sugar
100 g cake flour
1 tsp baking powder
Pinch of salt
1 tbsp Pu-Erh tea powder
50 ml vegetable oil
75 ml water
(B)
3 egg whites
40 g castor sugar

Method
1. Sift cake flour, baking powder and salt together, set aside.
2. Place egg yolks in a mixing bowl, add sugar in 3 separate additions and with a manual whisk, whisk till the mixture becomes sticky and turns pale.
3. Drizzle in the oil, whisking at the same time till the mixture is well combined. Repeat the same with the water.
4. Add in the flour mixture and whisk until flour mixture is fully incorporated into the batter.
5. Add in the tea powder and mix well.
6. In a clean, dry mixing bowl, beat egg whites with an electric mixer until mixture becomes frothy and foamy. Gradually beat in the sugar and beat on high speed until stiff peaks form.
7. Add the beaten egg white into the egg yolk batter in 3 separate additions, each time folding gently with a spatula until just blended.
8. Pour batter into an ungreased 18-cm tube pan. Tap the pan lightly on a table top to get rid of any trapped air bubbles in the batter.
9. Bake in a preheated oven at 170°C for 45 – 50 minutes 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.

Notes
- If the tea leaves are coarse, use a mortar and pestle or a grinder to grind it till fine and powdery before use.
- I steeped the tea powder in 75 ml hot water for a few minutes. The tea powder and water were cooled and added together in the batter, after the oil addition.
- I used 2 Richshaw Pu-Erh tea satchels. If you prefer a richer and stronger tea flavour, you can consider using more tea satchels.

Pandan Chiffon Cake

This Pandan Chiffon Cake is quite fragrant, probably because of Koepoe-Koepoe Aroma pandan paste that I am using. However, I find that it is not as light and spongy (or "chiffon") as those from the bakeries. If you were to ask me, I will say that the texture of my earlier Matcha Chiffon Cake is better than this Pandan Chiffon Cake.

I would like to ask a favour of my dear readers. If you happen to see a 18-cm chiffon pan selling in Singapore stores, kindly drop me a note on where to find it. I went to a number of baking supply stores, including Phoon Huat and Sun Lik, but I did not manage to find a 18-cm chiffon pan. Many thanks in advance! :)

Update on 06 Nov 2010: I have finally found my 18-cm chiffon pan. Thanks to all for your helpful responses! :)

Pandan Chiffon Cake

Ingredients (Makes an 8-inch tube cake)
35 g corn oil
100 g coconut milk
4 egg yolks
1/4 tsp salt
1/2 tsp pandan paste
100 g cake flour
1/2 tsp baking powder
5 egg whites
100 g sugar
1/2 tsp cream of tartar

Method
1. Sift cake flour and baking powder together. Set aside.
2. In a bowl, place egg yolks, 50 g sugar, oil, coconut milk, salt and pandan paste and mix well using a hand whisk.
3. Add in the flour mixture and whisk until flour mixture is fully incorporated into the batter.
4. In a clean dry mixing bowl, beat egg whites and cream of tartar at high speed until foamy. Add the remaining sugar in 2 additions and beat until stiff peaks form.
5. Add 1/3 beaten egg white to the yolk mixture and mix using a hand whisk.
6. Slowly fold this mixture into the remaining 2/3 of beaten egg whites.
7. Pour mixture 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.
8. Bake in a preheated oven at 175°C for about 45 minutes or until the cake surface turns golden brown, and a skewer inserted into the centre comes out clean.
9. Remove from the oven and invert the pan immediately. Let it cool completely before unmold.

Notes
- I omitted the cream of tartar.

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)

Method
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.

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