How to make eight-inch matcha chiffon cake and how to make it delicious
Main ingredients
4 eggs 125g white sugar
265g white sugar 40g corn oil
40g water 65g low-gluten flour
A spoonful of matcha powder and a few drops of lemon juice
How to make Matcha Chiffon Cake (8 inches)
1. Separate the egg white and egg yolk. Do not let the egg yolk fall into the egg white. , so pay special attention when separating.
2. I use chopsticks to poke a hole at both ends of the egg so that the egg white will flow out. Once the flow is clear, I pour the egg yolk into another bowl.
3. Add a few drops of lemon juice to the egg whites and set aside. Pour the water into the egg bowl and stir to combine. Then pour in the sugar 1 and stir until it is completely melted. Finally, pour in the oil and keep stirring to emulsify. Personal experience: stir for about 5-10 minutes to fully emulsify the egg yolk liquid.
4. Sift in flour.
5. Sift in a teaspoon of matcha powder.
6. Stir the egg yolk liquid until it becomes a paste.
7. At this time, you can preheat the oven. The temperature during preheating is 180 degrees;
Start beating the egg whites. First, beat the egg whites until they are like fish-eye bubbles. Add one-third of the egg whites as shown in the picture. 1 sugar 2.
8. Continue to beat until the foam is fine and then pour in half of the sugar 2.
9. When the egg whites are whipped until they resemble ice cream, pour in the remaining sugar.
10. Continue to beat the egg whites to the state shown in the picture, lift the egg beater to an upright tip, or turn the egg bowl upside down until the egg whites will not slip.
11. Add one-third of the meringue to the batter and mix evenly with a spatula.
12. Pour the stirred batter into the remaining meringue. Same as the previous step, stir up and down evenly.
13. Pour the evenly mixed cake batter into the eight-inch mold, then shake the mold to remove air bubbles.
14. Start baking. At this time, adjust the oven temperature to 150, place it on the middle shelf of the oven, and bake for 50 minutes.
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16. After baking, knock out the air bubbles, then invert the cake mold and let the cake cool.
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18. The cake can be easily removed from the mold after it has cooled.