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Chocolate and Matcha Chiffon Cake ~ 巧克力抹茶戚风蛋糕

 


One of my family's favourite to have for breakfast or tea is the evergreen Chiffon Cake, be it in whatever flavour.   I have posted different flavours of chiffon cakes on my blog and this time I used matcha powder, and chocolate powder mixed with matcha powder not only for flavour but to create some swirl patterns.  As always chiffon cakes are light, airy, soft and most delectable.







Chocolate and Matcha Chiffon Cake  ~   巧克力抹茶戚风蛋糕
Ingredients (A)
  • 6 'L' egg yolks
  • 90 gm caster sugar
  • 75 ml milk
  • 75 ml oil
  • 75 gm plain flour
  • 3 Tbsp cornflour
  • a pinch of salt
  • 2.1/4 tsp matcha powder (divided)
  • 1/2 tsp chocolate powder
  • 1/8 tsp vanilla
(B)
  • 6 'L' egg whites
  • 65 gm caster sugar
Method
  1. Sift the plain flour with the cornflour and salt.  Set aside.
  2. Whisk the egg yolks with sugar till creamy, add in the oil followed by the milk and mix till well combined.  Add in the sifted flour mixture and mix thoroughly.
  3. Divide the batter into 3 portions.  Sift in 1 tsp matcha powder into one portion, mix well. In the other portion, sift in 1.1/4 tsp matcha powder and 1/2 tsp chocolate powder.  Mix well.  leave the other portion plain but add in 1/8 tsp vanilla, mix well.
  4. In a clean bowl, beat the egg whites with the mixer till foamy, add in the sugar gradually.  Continue beating till stiff peaks form but not dry.  Divide the meringue into 3 portions.
  5. Fold in the meringue into each portion till well combined.
  6. Scoop the batter in small batches into an ungreased 23 cm chiffon cake pan.
  7. Bake in preheated oven @ 170 deg.C for about 50 to 55 mins.  Test with a skewer till it comes out clean.
  8. Remove the cake from the oven and immediately invert the cake to let cool completely before unmoulding by hand.

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