Matcha Marble Chiffon Cake
- 90 gram cake flour
- 1 teaspoon baking powder
- 1/8 teaspoon salt
- 5 egg yolks
- 30 gram (1 oz. / ~ 3.5 tablespoon) powdered sugar
- 80 ml (1/3 cup) neutral flavored oil (e.g. vegetable, canola, e.t.c.)
- 80 ml (1/3 cup) milk
- 5 egg whites
- 1/2 teaspoon cream of tartar (or 1 teaspoon vinegar)
- 60 gram (2 oz. / ~ 7 tablespoon) powdered sugar
- 1 tablespoon matcha (Japanese green tea powder)
- 2 tablespoon warm water
- Preheat oven to 335 Fahrenheit (170 Celsius).
- Sift together cake flour, baking powder, and salt.
- In a mixing bowl, beat egg yolks and 30 gram powdered sugar until well mixed. Add in oil and milk, beat until well mixed. Add the cake flour mixture in 3 batches, and beat until well mixed. Set aside.
- In another mixing bowl, whisk egg whites until foamy. Then add cream of tartar (or vinegar). Add powdered sugar in 3 batches, and keep whisking until stiff peak.
- With a spatula, gently fold the egg whites into the egg yolks batter in 3 batches. Then divide the batter into two equal portions.
- Mix together matcha and warm mater into a uniform thick paste. Add the matcha paste into one portion of the batter, and gently stir until uniform.
- Pour the plain and green batter into a 7-inch angel food pan (I use the one from Wilton) alternately to create a marble pattern. Gently tap to remove air bubbles. (*)
- Bake in preheated oven for 15 minutes.
- [Optional] Remove pan from oven, quickly make thin slits on the top to control the cracking pattern of the chiffon cake.
- Reduce heat to 300 Fahrenheit (150 Celsius). Continue baking for another 25-30 minutes, or until a cake tester comes out clean.
- Cool the cake by inverting the pan to prevent the cake from collapsing. Once the cake is completely cool, gently run a thin knife along the edges of the pan to unmold the cake.
- (*) I am using a smaller size angle food cake pan which holds 50% volume of a regular 10-inch pan.
Another great recipe by https://dailycookingquest.com.