I finally succeed in getting a nice and tall chiffon cake again. This time I make sure I don't underbeat the egg whites and beat until stiff and dry stage. I guess it works! I like the nice green tea fragrance. We usually don't find bakeries selling green tea chiffon cakes right? I wish I have added some Japanese Azuki Beans. :)
Recipe for Green Tea Chiffon Cake (6 inch)
(Modified from here)
Ingredients
(A)
2 egg yolks
20g castor sugar
(B)
25ml warm corn oil
35ml warm water + 1 tsp green tea powder
(C)
50g cake flour
1/2 tsp baking powder
(D)
3 egg whites
1/4 tsp cream of tartar
20g castor sugar
Method
1. Cream ingredients (A) with hand whisk till sugar dissolved.
2. Add in ingredients (B) in the respective order and mix well before adding the next item.
3. Sieve in ingredients (C) and mix till no lumps.
4. Beat egg whites with electric beater till frothy, sprinkle in the cream of tartar. Beat till white in colour and add in sugar by thirds. Egg white should be beaten till stiff peaks are formed.
5. Put half portion of egg white into yolk mixture and mix it with a hand whisk in 6 strokes.
6. Pour yolk mixture into the rest of the egg white and mix well with hand whisk.
7. Put batter into a chiffon cake pan, bang the pan on a hard surface several times to release the bubbles and bake at 170C for 25 minutes or till cooked.
8. Invert cake on a wire rack immediately to cool completely.