Step-by-Step Guide to Prepare Speedy Green Tea Chiffon Cake
Hey everyone, it's Drew, welcome to our recipe site. Today, I'm gonna show you how to make a distinctive dish, Simple Way to Prepare Speedy Green Tea Chiffon Cake. It is one of my favorites. This time, I'm gonna make it a little bit unique. This will be really delicious.
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Many things affect the quality of taste from Green Tea Chiffon Cake, starting from the type of ingredients, then the selection of fresh ingredients, the ability to cut dishes to how to make and serve them. Don't worry if you want to prepare Green Tea Chiffon Cake delicious at home, because if you already know the trick then this dish can be used as an extraordinary special treat.
To begin with this recipe, we must first prepare a few ingredients. You can cook Green Tea Chiffon Cake using 10 ingredients and 6 steps. Here is how you can achieve it.
This is a good way for me to eat more coconut oil and protein, and I substituted glucose powder for sugar so I can eat less fructose.
Ingredients and spices that need to be Take to make Green Tea Chiffon Cake:
- 64 g flour
- 4 egg yolks
- 16 g sugar (I used glucose powder for healthy reasons)
- 48 g water
- 48 g coconut oil
- 24 g matcha green tea powder
- 16 g sugar (I used glucose powder for health reasons)
- 8 g cornstarch
- 4 egg whites
- 1 tsp green tea gel
Instructions to make Green Tea Chiffon Cake
- This is for a 6”-7” Chiffon Pan. Preheat oven to 170C. Mix first six ingredients together to make the yolk paste and set aside.
- Mix remaining sugar and cornstarch together and set aside.
- Whip egg whites until they are foamy then add half the cornstarch mixture. Continue to whip and add second half of cornstarch mixture after a few minutes. Whip until soft peaks form. Slow down mixing in the last stages.
- Pour batter into a 7inch chiffon tin and run a chopstick through it 3 times.
- Bake at 170 for 15 minutes then make a few cuts through the top of the cake to help it rise evenly. Lower the temperature to 160 and bake another 30 minutes. Drop it on the table a few times to release hot air then immediately turn it upside down and cool. Once cool, run spatula around the edges to release the cake and serve with whipped cream.
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