It was a colleague’s birthday and I baked this for her. There were a few things we had to keep in mind when we were considering what to bake for her. First it should not be too sweet. Second no chocolate, because someone is allergic to it. Third no nuts. After eliminating strawberry cake and cheesecake. This is what we finally decided: Matcha Chiffon Cake!
This is the most unusual cake I have ever baked. I think I baked something “japanese” before, like a cake or something but it was more westernised. The cakes are often a ted too sweet or too heavy. But this is something different. No Baking powder and just a few ingredients only!
Unfortunately I was unable to taste it fresh on the day itself because the birthday was the following day and was unable to take a picture of the inside of the cake. Also this cake should be served with whipped cream! But instead I only dusted some icing sugar because this is easier to transport.
Well the taste was still good the following day! May have lost some of its lightness but I will definitely bake this again!
Serves 8 in a 17cm baking pan
10g Green Tea powder
3 Large egg yolk
3 Large egg white
Preheat over to 180 degree celsius
Sift flour and green tea powder into a bowl.
In a separate bowl, whisk egg white and add sugar a little at a time until stiff peaks forms.
Mix egg yolk, oil and water in another bowl till all ingredients are well combined. Add Sifted flour and green tea powder mixture slowly. Mix till well combined. The mixture will become very sticky.
Add 1/3 of whisked egg white to the sticky green tea mixture and mix well.
Then add the rest of egg white and fold it in (not mix this time).
Pour the batter in a buttered springform pan and then give the pan several sharp taps on the counter to bring up any air bubbles that may be trapped in the batter. Bake for 30min or till inserted skewer comes out clean.
Let the cake cool completely in pan.
(Thank you Yun for the translation!)