Matcha Green Tea Marbled Chiffon Cake
Matcha Green Tea Marbled Chiffon Cake

Hey everyone, I hope you are having an amazing day today. Today, we’re going to prepare a special dish, matcha green tea marbled chiffon cake. It is one of my favorites. For mine, I am going to make it a bit unique. This will be really delicious.

Matcha Green Tea Marbled Chiffon Cake is one of the most well liked of current trending foods on earth. It is easy, it’s quick, it tastes delicious. It’s appreciated by millions daily. Matcha Green Tea Marbled Chiffon Cake is something which I have loved my entire life. They are nice and they look fantastic.

Delicate green tea chiffon cake recipe. This is a delicious treat for anyone who enjoys matcha flavored desserts. If you are new to chiffon cake, it is a very light sponge cake made with vegetable oil, eggs, sugar, flour, and whatever the flavor you want to add.

To get started with this recipe, we have to prepare a few ingredients. You can have matcha green tea marbled chiffon cake using 9 ingredients and 17 steps. Here is how you can achieve it.

The ingredients needed to make Matcha Green Tea Marbled Chiffon Cake:
  1. Make ready 4 large Egg yolks
  2. Get 5 large Egg white
  3. Take 100 grams Cake flour
  4. Get 80 grams Granulated sugar
  5. Make ready 45 ml Milk
  6. Make ready 40 ml Vegetable oil
  7. Get 6 grams Matcha
  8. Get 1 tbsp Milk
  9. Make ready 1 tsp Green tea liqueur

This guide provides all the information you need to make the chiffon cake which is moist, soft, light, airy, fluffy and free from large air bubbles. Green Tea Lovers are going to be obsessed with how light this matcha cake and its accompanying frosting are. Here are our best tips when making this easy recipe! We love how light this matcha cake and its accompanying frosting are; it really helps the natural flavors of matcha shine through.

Instructions to make Matcha Green Tea Marbled Chiffon Cake:
  1. Sift the cake flour. Divide the eggs into whites and yolks and put into separate bowls. Put the matcha in a bowl. Preheat the oven to 340°F/170°C.
  2. Add half the granulated sugar to the egg whites little by little while whipping to make a stiff meringue. Chill the meringue in the refrigerator.
  3. Add the rest of the sugar to the bowl with the egg yolks. Whisk well until the yolks turn white and thick. Add milk and oil.
  4. Sift the flour you sifted in Step 1 again into the bowl with the yolks, and mix well so that there are no lumps.
  5. Fold in 1/2 of the meringue to the batter. Add the rest of the meringue and mix together.
  6. Transfer the batter to the bowl that held the meringue, and mix the batter using a cut-and-fold motion, to leave as much of the air in the meringue as possible.
  7. Add the milk and green tea liqueur to the bowl with the matcha and mix to dissolve (if you do this too early, it clumps up and becomes unusable).
  8. Put 2 ladles full of the batter to the bowl with the matcha, and mix well.
  9. Put 1/3 of the milk batter from Step 6 into the cake mold. Drizzle in 1/2 of the matcha batter evenly. Repeat once more, ending with a layer of the milk batter.
  10. Drizzle in any remaining matcha batter. Marble the batter in the mold by dipping the spatula straight into the mold rather than stirring it around.
  11. Cut into the batter with a spatula 6-7 times, leaving a gap between each cut. (It will become marbled inside.)
  12. Tap the mold on a work surface while holding the middle of the mold. Put into the oven and set the time for 30 minutes at 340F/170C.
  13. Bake for 20 minutes at 340F/170C, then make 4 to 5 cuts in the surface with a serrated bread knife. (This step is optional).
  14. Turn the temperature down to 320F/160 C and bake for another 10 minutes (you can leave the temperature at 340F/170C if you like). If a skewer inserted into the cake comes out clean, it's done.
  15. Take the cake out and invert it on top of a mug or cup, and wait until it has cooled down. (If you try to take it out while it's still hot, it will fall apart.)
  16. When the cake has cooled down, cut around it with a cake knife to separate it from the mold. Separate the cake from the center part with a bamboo skewer.
  17. Invert onto a plate, and it's done. Serve with whipped cream.

Chiffon cake is best recognized by its light and fluffy texture. Unlike most cakes, chiffon cake is made from vegetable oil and eggs, which means When you add matcha green tea into the mix, the result is a beautifully textured cake that tastes and smells like green tea. ICE CREAM ROLLS _ Green Tea Matcha Popcorn Ice Cream VS. Green tea (抹茶 Matcha) is ubiquitous in Japan. Lately, it has become a trendy drink for everyone and in everywhere.

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