Mini Green Tea Chiffon Cake
Soft and fluffy sponge cake with green tea flavour. A perfect tea time cake with a cup of green tea.
: 20 minutes
: 40 minutes
: 8 mini chiffon cake
70g cake flour
10g green tea powder
5 egg yolks
20g castor sugar
60ml vegetable oil
90g castor sugar
5 egg whites
Preheat the oven to 160C conventional.
Sift flour and green tea powder twice. Mix to combine.
Combine egg yolks and sugar in a bowl, whisk well.
Pour in water and oil, whisk together.
Add flour and green tea powder mixture, whisk until batter becomes sticky. Set aside.
Make meringue: Combine sugar and cornstarch. In a stand mixer, beat egg whites until foamy. Add half the sugar and cornstarch mixture and continue beating for a few minutes.
Add the remaining sugar and cornstarch mixture and beat until egg whites are glossy, with stiff peaks.
Add one-third of meringue to egg yolk mixture and fold in lightly with a whisk, then add remaining meringue and fold to incorporate completely.
Pour batter into an ungreased mini chiffon cake pans. Place in the oven and bake for 10 minutes. Lower the temperature to 150C and continue baking for 25-30 minutes.
When cake is done, remove from the oven and turn the pan immediately and leave the cake to cool in pan.
Once cake has cooled completely, carefully run a knife around the sides of the cake to loosen it before inverting onto a wire rack. Serve with a cup of green tea.
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