yolks and whites, then set aside. Meanwhile, preheat the oven to 170 degrees C (340 degrees F).
Butter (1/4 cup)
and leaves of
Jasmine Green Tea (2 bags)
in a pot until it starts to boil. Shut off the heat and leave it to cool.
For the egg yolk batter, in a bowl whisk the Egg Yolks and
Caster Sugar (2 Tbsp)
until pale and fluffy. Drizzle in
Milk (1/4 cup)
, mix well. Add the melted butter and tea leaves mixture.
All-Purpose Flour (1/3 cup)
Corn Starch (1 Tbsp)
Baking Powder (1/2 tsp)
Salt (1/8 tsp)
Matcha Powder (1 tsp)
until just combined. Set aside.
In your mixer bowl, whisk the Egg Whites and
Distilled White Vinegar (1/4 tsp)
on high speed until frothy. Then, gradually add in
Caster Sugar (3 Tbsp)
while whisking on high speed until stiff peaks.
Fold egg white batter into egg yolk batter a third at a time. Transfer into a 6-inch ungreased chiffon cake pan.
Bake at 170 degrees C (340 degrees F) for 35 minutes.
Let it cool upside down completely.
Using a thin knife, carefully slide around the pan to remove the cake.
For the tea, combine
Water (1/2 cup)
Jasmine Green Tea (1 bag)
Granulated Sugar (1 Tbsp)
. Brush the chiffon cake with brewed tea. Cover with cling wrap and let it cool in the fridge.
Cream Cheese (1/4 cup)
Unsalted Butter (2 Tbsp)
until well combined.
Then stir in sifted
Powdered Confectioners Sugar (2/3 cup)
Corn Starch (1/2 Tbsp)
and continue to whip for awhile more until fluffy.
Spread frosting evenly onto cooled chiffon cake. Sprinkle
Shredded Cheddar Cheese (1 pinch)