Friday, March 9, 2018

Green Tea Chiffon Cake 6” Chiffon Cake Recipe


3 Eggs
1/3 cup Cake Flour
1/4 cup Sugar
2 Tbsp. Whole Milk
2 Tbsp. Canola Oil
1 tsp. Matcha
Pinch of Kosher Salt

Separate 3 Eggs. Beat the Egg Whites, add in Pinch of Kosher Salt.  Then add in 1/4 cup Sugar and beat until it reaches stiff peak.

Next, beat the Egg Yolks, add in 2 Tbsp. Whole Milk and 2 Tbsp. Canola Oil. Then add in 1 tsp. Matcha, give it a quick mix.  Sift in 1/3 cup Cake Flour, mix well and fold in the Egg Whites. 

Pour into a 6” Chiffon Baking Mold/Pan. Bake at 350 degrees F. for about 12 minutes or until a tooth pick comes out clean.


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