Prep time: 20 mins
Cook time: 45 mins
Yield: One 20-cm (8-inch) round cake pan, removable base preferred, non-greased
Ingredients of yolk batter:
- 90 gm cake flour
- 1 tsp baking powder
- 5 egg yolks
- 40 gm caster sugar
- 80 ml milk
- 60 ml vegetable oil
- 6 egg whites
- ½ tsp cream of tartar
- 50 gm caster sugar
- 2 tsp matcha powder
- 1 Tbsp warm water
- Preheat oven to 170C / 335F. Mix the matcha powder and warm water very well. Make sure there are no lumps at all. Set aside.
- Sift the cake flour and baking powder together and combine well. Set aside.
- Prepare the yolk batter: Mix the egg yolks with 40 grams of sugar until smooth. Pour in the milk. Combine well. Sift in the flour mixture in three additions and incorporate well. Stir in the oil bit by bit until you get a smooth batter.
- Prepare the egg whites: In a large clean mixing bowl, without any trace of oil and water, beat the egg whites until bubbles form. Add cream of tartar. Continue to beat until it’s well incorporated. Add one-third of the 50 grams of sugar at a time. Beat very well between the adds, until stiff peaks form. (Please refer to this video, showing how to beat egg whites, that I uploaded on youtube.)
- Fold in one-third of the egg whites into the yolk batter at a time. (Also, here’s a video of showing how to fold-in the egg whites). Divide the batter into two parts. Stir in the matcha liquid into one of them. Pour in the two parts of batter into a non-greased chiffon cake pan alternatively. Use a pair of chopsticks or skewer to stir the batter a few circles lightly.
- Bake in the preheated oven for 35 to 40 minutes. After the first 15 minutes, reduce the oven temperature to 150C / 300F. Continue to bake until it’s cooked through. An inserted needle comes out clean.
- Remove from oven and immediately revert the cake pan upside down on a wire rack. Let it cook completely. Carefully remove the cake from the pan. Enjoy !
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