Hello everybody, it is John, welcome to our recipe site. Today, we’re going to prepare a special dish, matcha green tea marbled chiffon cake. It is one of my favorites. For mine, I will make it a bit tasty. This is gonna smell and look delicious.

Delicate green tea chiffon cake recipe. This is a delicious treat for anyone who enjoys matcha flavored desserts. If you are new to chiffon cake, it is a very light sponge cake made with vegetable oil, eggs, sugar, flour, and whatever the flavor you want to add.

Matcha Green Tea Marbled Chiffon Cake is one of the most well liked of current trending meals on earth. It’s simple, it’s quick, it tastes yummy. It is enjoyed by millions every day. Matcha Green Tea Marbled Chiffon Cake is something which I have loved my whole life. They are fine and they look wonderful.

To get started with this recipe, we must prepare a few components. You can cook matcha green tea marbled chiffon cake using 9 ingredients and 17 steps. Here is how you cook that.

The ingredients needed to make Matcha Green Tea Marbled Chiffon Cake:

1. Get 4 large Egg yolks
2. Take 5 large Egg white
3. Make ready 100 grams Cake flour
4. Prepare 80 grams Granulated sugar
5. Get 45 ml Milk
6. Make ready 40 ml Vegetable oil
7. Get 6 grams Matcha
8. Make ready 1 tbsp Milk
9. Make ready 1 tsp Green tea liqueur

Lately, it has become a trendy drink for everyone and in everywhere. This matcha chiffon cake recipe originates from a Japanese book, Chiffon Cake Book by Junko Fukuda and the copy of this book that I have is actually translated in Chinese language. Chiffon cakes are known for being incredibly fluffy and when you add matcha to the mix, it makes for quite a heavenly dessert! Matcha is full of antioxidants and is a very healthy superfood.

Instructions to make Matcha Green Tea Marbled Chiffon Cake:

1. Sift the cake flour. Divide the eggs into whites and yolks and put into separate bowls. Put the matcha in a bowl. Preheat the oven to 340°F/170°C.
2. Add half the granulated sugar to the egg whites little by little while whipping to make a stiff meringue. Chill the meringue in the refrigerator.
3. Add the rest of the sugar to the bowl with the egg yolks. Whisk well until the yolks turn white and thick. Add milk and oil.
4. Sift the flour you sifted in Step 1 again into the bowl with the yolks, and mix well so that there are no lumps.
5. Fold in 1/2 of the meringue to the batter. Add the rest of the meringue and mix together.
6. Transfer the batter to the bowl that held the meringue, and mix the batter using a cut-and-fold motion, to leave as much of the air in the meringue as possible.
7. Add the milk and green tea liqueur to the bowl with the matcha and mix to dissolve (if you do this too early, it clumps up and becomes unusable).
8. Put 2 ladles full of the batter to the bowl with the matcha, and mix well.
9. Put 1/3 of the milk batter from Step 6 into the cake mold. Drizzle in 1/2 of the matcha batter evenly. Repeat once more, ending with a layer of the milk batter.
10. Drizzle in any remaining matcha batter. Marble the batter in the mold by dipping the spatula straight into the mold rather than stirring it around.
11. Cut into the batter with a spatula 6-7 times, leaving a gap between each cut. (It will become marbled inside.)
12. Tap the mold on a work surface while holding the middle of the mold. Put into the oven and set the time for 30 minutes at 340F/170C.
13. Bake for 20 minutes at 340F/170C, then make 4 to 5 cuts in the surface with a serrated bread knife. (This step is optional).
14. Turn the temperature down to 320F/160 C and bake for another 10 minutes (you can leave the temperature at 340F/170C if you like). If a skewer inserted into the cake comes out clean, it's done.
15. Take the cake out and invert it on top of a mug or cup, and wait until it has cooled down. (If you try to take it out while it's still hot, it will fall apart.)
16. When the cake has cooled down, cut around it with a cake knife to separate it from the mold. Separate the cake from the center part with a bamboo skewer.
17. Invert onto a plate, and it's done. Serve with whipped cream.

After having made this cake everyday for a week to develop this recipe, often times, making several in one day, I really learned to appreciate the time and. This homemade matcha cake tastes like Japanese baked cheesecake, but is moister, lighter and fluffier. The matcha flavour is delightfully rich as lots of matcha powder is added to fully satisfy matcha cravings. Sift in the cake flour and matcha green tea powder and mix until well combined. When all meringue and yolk batter is well combined, pour into the greased cake pan.

So that is going to wrap it up for this special food matcha green tea marbled chiffon cake recipe. Thanks so much for reading. I am confident you can make this at home. There is gonna be interesting food in home recipes coming up. Remember to save this page on your browser, and share it to your family, colleague and friends. Thank you for reading. Go on get cooking!