Saturday, November 13, 2010

Matcha Hunny Fluffy

Just look at that, it's so fluffy I want to die! :P What I like best about this chiffon is the matcha flavour which isn't too overpowering, but enough to tease your tastebuds. ;)

Matcha Hunny Fluffy
Recipe adapted from Lily Ng and modified by The Bakeanista

6 egg yolks
50g caster sugar
6 tbsp corn oil
125ml hot water
1 1/2 tbsp honey
1 1/2 tbsp green tea powder
1 1/2 cup cake flour, sifted
1 tsp baking powder
1/4 tsp salt

6 egg whites
3 tbsp caster sugar
1/2 tsp cream of tartar

1) In a bowl, mix using electric mixer, egg yolks and sugar, until sugar dissolves and mixture turns pale and creamy.

2) Warm up the oil by microwaving it for 30 seconds, then add into mixture and mix well.

3) Dissolve honey and green tea powder in hot water, mix into batter.

4) Sift together cake flour, baking powder and salt. Fold in flour mixture and mix well. Set aside.

5) In another bowl, with a clean set of mixer, beat the egg whites until frothy. Add in cream of tartar and beat until foamy-like.

6) Gradually add sugar in (1 tbsp at a time) and beat until soft peaks.

7) Fold 1/3 of egg white mixture into egg yolk mixture using a spatula until incorporated.

8) Pour the mixture into the remaining 2/3 egg white mixture, and gently fold until incorporated.

9) Spoon the batter into a 23-cm chiffon tube pan and bang the pan on the table to rid bubbles.

10) Bake at lower bottom rack at 170 degrees Celcius for 45 minutes.

11) Remove from the oven and invert pan immediately. Remove cake from pan only when it's completely cooled.

12) Enjoy your matcha hunny fluffy! :D


Anonymous said...

Is it necessary to warm the oil? :)

The Bakeanista said...

Hi there, yes it would be recommended. As oil and water do not mix well together, warming the oil helps both elements incorporate better.

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