Lily's Green Tea Chiffon Cake version 2.0

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Light, mild, delicious cake.

Submitted by Irene Y
Published on August 7, 2009
Recipe Placeholder Image
Prep Time:
20 mins
Cook Time:
30 mins
Total Time:
50 mins
Servings:
12
Yield:
1 cake
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Ingredients

  • 8" to 9" pan (no larger)

  • or a square pan?

  • (A) 4 egg yolks

  • 1/4 cup sugar (caster is better)

  • pinch of salt

  • 1 tbsp honey

  • (B) 4 tbsp warm canola oil

  • 80ml warm water + 2 - 3 tsp green tea powder

  • 2- 3 tsp vanilla

  • (C) 100g cake flour (1 cup? check)

  • 3/4 tsp baking powder

  • (D) 4 egg whites

  • 1/2 tsp cream of tartar

  • heaping 1/4 cup caster sugar

  • Frosting:

  • fat-free cool whip

  • some green tea powder for sprinkling through a sieve/sifter

Directions

  1. Cream together 4 egg yolks, 1/4 cup sugar, 1 tbsp honey, and a pinch of salt.

  2. Add the following in the specified order, mixing well after each addition: 1/4 cup vegetable oil; 3 tsp matcha powder dissolved (completely!) in 1/3 cup warm water; and 2-3 tsp vanilla.

  3. Sift in cake flour.

  4. Add 3/4 tsp baking powder.

  5. Mix everything until all lumps disappear.

  6. In a large bowl, beat 4 egg whites until frothy.

  7. Add the 1/2 tsp cream of tartar.

  8. Beat until the egg whites are white.

  9. Add 1/4 cup sugar by thirds, continuing to beat. Egg whites should be beaten until stiff peaks form.

  10. Whisk half of the egg whites into the yolk mixture only until just mixed. DO NOT overmix.

  11. Fold the mixture into the other half of the egg whites. DO NOT overmix.

  12. Pour batter into an 8 or 9 inch cake pan and bang it on a hard surface a few times to release the bubbles on top.

  13. Bake at 345-50 F for about 30 minutes or until cooked. *Check at about 20 minutes*

  14. Remove from pan and cool on a wire rack.

  15. Frost completely cooled cake with whipped cream and sprinkle some powder.

Cook’s Note

  • Can also use cream cheese frosting. See allrecipes for recipe. If making in a silicone pan, check at 20 minutes. Do not make in silicone pan in mom's oven. In mom's oven, use metal and also turn down the heat and check constantly.\r\n\r\nSource: Do What I Like (http://wlteef.blogspot.com)