Matcha Chiffon Cake

Matcha Chiffon Cake Ingredients

7 eggs (yolks & whites separated, room temp)170 g granulated sugar80 ml neutral flavoured oil120 ml water (room temp)150 g cake flour15 g matcha2 tsp baking powder

Steps

Preheat oven to 170ºCPrepare a clean & dry 20 cm aluminium chiffon cake pan (with removable base)In a large bowl, whisk egg yolks, add 1/3 of sugar, oil & water, whisk all together till combined.Sift cake flour, matcha & baking powder together & add to egg yolk mixture in 3 batches.Whisk tlil totally incorporated & there are no lumps.Transfer egg whites to the bowl of stand mixer, beat on medium low speed till opaque & foamy.Add 1/2 of remaining sugar, beat for 30 secs, increase speed to high, add remaining sugar in small increments till stiff peaks form (abt 2 mins)Add 1/3 of beaten egg whites into matcha flour mixture using a spatula till well mixed.Fold in the rest of egg whites in 2-3 batches gently but quickly until mixture is homogeneous.Pour cake batter into ungreased cake pan, tap a few times on kitchen countertop to release air bubbles & bake for 30 mins.Let cake cool completely upside down by balancing on a tall heavy bottle.Run a thin sharp knife around cake pan, place a plate on top, flip over, slice & serve.