matcha chiffon cake
Hi! New poster here. My hobbit sister asked me awhile back to post about these mochi cupcakes we made, but I haven’t quite gotten around to it yet. I’ll write that post eventually, but for now, I wanted to share this matcha chiffon cake that I just made today. It’s fresh in my mind and fresh on my plate!
After a white cake failure and two consecutive Swiss meringue buttercream failures last week, I needed to try a new cake recipe to cheer me up. I tend to prefer sponge-textured cakes that are less sweet, so I was looking for a recipe that would be nice and light. I’m also an especially huge fan of tea in all its forms. When I ran across this recipe, I knew I had to try it out.
(Quick sidebar: for those who may not know, matcha is a type of green tea made from grinding the tea leaves into a fine powder. The powder is then whisked with hot water before being drunk. I’ve heard that matcha supposedly has more health benefits since the leaf itself is ingested rather than the infused water.)
The batter of this cake requires you to fold meringue in. The meringue helps the cake achieve volume and gives it that sponge texture and consistency that I love so much. After I some internet research, I learned that this is called “foam method,” as opposed to “batter method.” How about that? Learning new things every day! ^^ Since the completion of our new house, we recently purchased a beautiful 6-quart professional KitchenAid mixer. It not only looks impressive in the kitchen but it helps tremendously in whipping up a stiff enough meringue for all occasions.
What I love about the following recipe: despite requiring you to whip a meringue, you get to use the YOLKS too! No wondering what to do with those yolks after they’ve been sitting in the fridge for a couple days! Just go ahead and add them in! No waste!
Changes I made: 1) I worked out of order from the original recipe for convenience’s sake. I chose to make the meringue first and set it aside because my mixer bowl is the biggest bowl I have and I wanted it to be the final bowl that everything went into. 2) Based on availability of ingredients in my pantry, I had to make some adjustments. I didn’t have any cake flour on hand, so I substituted all purpose flour. I also had to omit the cream of tartar since I don’t usually keep any around. 3) I don’t have a normal tube pan, so I used a bundt pan. Getting the cake out the tin was an episode in itself, so I don’t recommend this unless you’re a whiz at the art of freeing cakes from bundt pans. 4) And finally, I did not sift the dry ingredients since I don’t own a sieve. I just mixed them around in a bowl with a fork.
The original can be found here: http://www.myasiankitchenny.com/2011/06/matcha-chiffon-cakegreen-tea-powder.html
MATCHA CHIFFON CAKE
- 6 egg whites
- 1/2 cup granulated sugar
Dry ingredients (B)
- 1 and 1/2 cups all purpose flour
- 1 teaspoon baking powder
- 3/4 cup granulated sugar
- 1/2 teaspoon salt
Matcha + wet ingredients (C)
- 1 Tablespoon matcha, dissolved in 3 Tablespoons water
- 6 egg yolks
- 1/2 cup olive oil
- 3/4 cup milk
Preheat oven to 325 degrees F. Grease* 10-inch tube pan.
-Fill a saucepan with water about 1 inch high; heat uncovered over stove.
-Combine 6 egg whites and 1/2 cup granulated sugar in mixer bowl. Place mixer bowl over saucepan on stove; make sure bowl is not touching water. Whisk until sugar is dissolved.
-Turn off stove. Wipe condensation off the bottom of mixer bowl. Move mixer bowl to mixer stand. Using whisk attachment, whip until mixture forms stiff white peaks. It’s done when you can flip the bowl over and nothing falls out.
Dry ingredients (B): I like to do this step while the meringue is still whipping in the mixer.
-In a medium-sized bowl, use a fork to mix together 1 and 1/2 cups all purpose flour, 1 teaspoon baking powder, 3/4 cup granulated sugar, and 1/2 teaspoon salt. Set aside.
Scoop meringue (A) from mixer bowl into another bowl and set aside. Rinse and wipe dry the mixer bowl and whisk attachment.
Matcha + wet ingredients (C):
-Dissolve 1 Tablespoon matcha with 3 Tablespoons water in the mixer bowl. (I whisked this over the bain marie on the stove, but it’s probably not necessary. If heated to dissolve matcha, I suggest ensuring it’s not too hot before adding the egg yolks, so they don’t cook scrambled.)
-Return bowl to mixer stand with whisk attachment. Whisk in 6 egg yolks, 1/2 cup olive oil, and 3/4 cup milk until smooth.
Add dry ingredients (B) into matcha mixture (C) and continue to whisk until smooth.
Fold in meringue (A) gently until thoroughly incorporated.
Pour into greased tin. Bake at 325 degrees F for 50-60 minutes.
After baking, remove from oven and invert tin to cool. After the cake has cooled, use plastic knife to loosen edges and remove cake from tin.
*It’s probably best to also lightly flour the tin to help remove the cake later. I had a particularly difficult time since I used a bundt pan. I pried around the fluted sides with a plastic knife, but in the end, I had to cut out a slice first before the whole thing would come loose. I dug around the very bottom from the empty space as much as I could, then overturned it so that one of the cut ends came free. From there, I tilted the overturned tin slowly in a circle until the whole thing eventually came free. Oh, but halfway through, it broke. I had to keep prying under the other free end before the rest of it would come free. You can see in where the crack is in the photo.