Cooking Instructions
HIDE IMAGES
SHOW ALL IMAGES
Step 1
Whisk
Large Eggs (3)
Yolks in a bowl. Set whites aside. Add
Caster Sugar (2 Tbsp)
and whisk well.
Step 2
Add
Vegetable Oil (3 Tbsp)
and
Water (1/4 cup)
, then whisk until combined.
Step 3
Sift the
Cake Flour (1/2 cup)
,
Matcha Powder (1 Tbsp)
, and
Baking Powder (1 tsp)
into the egg yolk mixture gradually, folding it in until incorporated.
Step 4
Preheat oven to 340 degrees F (170 degrees C).
Step 5
Beat egg whites on low speed in a separate bowl until mixture becomes white and foamy.
Step 6
Add the
Caster Sugar (1/3 cup)
in 1-minute intervals while beating on high speed, until stiff peaks form.
Step 7
Add the meringue 1/3 at a time to the cake batter base, folding it in very gently each time.
Step 8
Pour into the chiffon cake pan and mix with chopsticks to remove any air pockets.
Step 9
Bake for 30 minutes.
Step 10
Cool the cake before removing from the pan gently.
Step 11
Sprinkle cake with
Powdered Confectioners Sugar (to taste)
before serving. Enjoy!
Rate & Review
{{id}}