Thursday, November 6, 2014

Green Tea Chiffon Cake

I baked this Green Tea Chiffon Cake last Sunday. I find it quite difficult to get green tea powder around my area. I bought the green tea powder from Bake With Yen but it was packed in a small bottle and priced at RM5.80 per bottle. The green tea powder was quite strong and I actually used it to make Iced Green Tea Latte a couple of weeks back. 

This time, my chiffon cake did not rise as much as I expected compare to the Orange Chiffon Cake that I made previously. Guess I need a few experiments more. Besides that, I also realised that extra sugar should be added because the green tea will cover up or took over the sweetness from the sugar. I should adjust the sugar amount from 100gm to 130gm next time.

However, the taste were still good and this can be considered as a less sweet version of Matcha Chiffon Cake.


6 Large eggs, room temperature
150gm all purpose flour
130gm castor sugar (I used 100gm)
1/2 tsp baking powder
5 tbsp cooking oil or corn oil
2 tbsp green tea powder
6 tbsp warm water


1. Separate egg whites and yolks to two mixing bowls. (IMPORTANT: Avoid water and oil in the egg whites! Else the meringue will not form nicely!)
2. In a small bowl, stir the green tea powder with 6tbsp of warm water till no lumps.

Egg Yolk batter
3. Sift flour and baking powder in a bowl. Then, add in the egg yolks.
4. Add in half of the sugar amount and oil. Add in the green tea by few batches. Combine well with a balloon whisk. Add more water if you feel its too dry.
5. Stir until there are no lumps. Set aside.

Egg Whites meringue

6. Beat the egg whites at medium speed until big bubbles appear. Slowly add in remaining sugar. Continue to beat with high speed until the meringue is hard. The meringue shouldn't fall when the bowl is turned upside down.

7. Pour in 1/3 of the green tea egg yolk mixture to the meringue. Stir very lightly with a balloon whisk. Continue to pour the remaining mixture slowly and fold it in the meringue until it evenly combined. (Some people do it another way where they scoop the meringue into the egg yolk mixture. You can do it that way too).
8. Pour to the chiffon tin. Bake at 180C for 40 minutes. (When a toothpick or "lidi" inserted in, it should come out clean. If not, bake slightly longer.)
9. IMPORTANT: Cool it by turning the chiffon tin upside down.

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