My chiffon cakes don’t always come out successful especially the matcha ones so after experiments and research I adapted several techniques from YouTubers and chefs. This recipe is quite different from the usual chiffon cake method as it uses a combination of bread flour and cake flour. It also involves warming up the liquids so that the flour can absorb more liquid and result in a moist chiffon cake.My first attempt failed as I think I overheat the liquids and underbaked the cake. So when I removed the cake from the pan it caved it. Therefore it’s important not to warm the liquids over 55C and to bake it til it’s fully cooked.
The following recipe makes a 17inch chiffon cake.
4 eggs (雞蛋）
50grams bread flour （高筋麵粉）
55grams cake flour (底筋麵粉）
60grams vegetable oil （菜油）
100grams milk （牛奶）
13grams matcha powder （抹茶粉）
75grams caster sugar （幼沙糖）
1/4 teaspoon baking powder （泡打粉）
1/8 teaspoon cream of tartar （塔塔粉）
Pinch of salt (鹽）
1. Preheat oven to 180C.
2. Separate the egg yolks and egg whites into 2 big bowls.
3. Warm the oil in a pot at low heat until it reaches 55C. Remove from heat and pour the oil into a container. Set aside.
4. Warm the milk in the same pot at low heat until it reaches 55C. Remove from heat and pour into a container. Set aside.
5. In a separate bowl, sift together the flour, baking powder and matcha powder. Set aside.
6. Add 20grams of sugar and a pinch of salt to the egg yolk. Whisk until pale yellow. Keep whisking and slowly add the oil followed by the milk (make sure you keep whisking as you add the liquids).
7. Add the sifted flour mixture to the egg yolk and whisk until well incorporated. Set aside.
8. Beat the egg whites on medium speed with a hand whisk or standing mixer. When the egg whites start to turn into white foam add the cream of tartar and 1/3 of the remaining sugar. Add the remaining sugar in two separate batches as you continue to beat the egg whites until stiff peaks are formed.
9. Take a 1/3 of the egg whites and add to the egg yolks. Using a whisk slowly fold the egg whites into the egg yolks. Repeat with the remaining egg whites and gently fold it into the egg yolks in two separate batches.
10. Pour the batter slowly into the cake pan. Tap it gently against your counter top.
11. Bake the chiffon as follows:
i. 8mins at 180C
ii. 10mins at 165C
iii. 30mins at 140C
iv. 3mins at 165C
12. Remove from oven and invert the pan to cool for an hour.
13. Remove the cake from the pan and serve.