GREEN TEA CHIFFON CAKE

GREEN TEA CHIFFON CAKE image

Yield 12 servings

Number Of Ingredients 10

70g Cake Flour/Top Flour (I used Plain Flour)
10g Green Tea Powder
5 nos. Egg Yolks
30g Castor Sugar (Original recipe uses 20g)
70g Milk (Original recipe uses water)
60g Sunflower/Canola Oil
Meringue :
180g/5 nos. Egg Whites
1/2 tsp Cream of Tartar (Original recipe uses 10g Cornflour/Rice Flour)
90g Castor Sugar

Steps:

1. Preheat oven 160 Deg C. 2. Sift flour and green tea powder together twice. Beat egg yolks and sugar with electric beater till light and creamy for about 5 minutes. 3. Add in milk and oil and beat on slow speed to combine. 4. Gently fold in flour mixture till combine. Set aside. 5. To make meringue, whisk egg whites with cream of tartar till foamy. Gradually add in sugar and whisk till glossy and stiff peak forms. 6. Fold in 1/3 of meringue into egg yolk mixture till well blended. 7. Add in remaining meringue and fold in to combine well. 8. Pour batter into an ungreased 20cm tube tin. Bake in oven for 40-50 minutes or till cooked. 9. Remove from oven and turn upside-down to cool. 10. When completely cooled, run a knife along the side of tin and invert to loosen cake onto a wire rack.