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April 9, 2015 / Maggie L.

Green Tea Chiffon Cake

Green Tea Chiffon Cake

This cake smelled so fragrant! It didn’t leaven as much as I thought it would so although it is soft, the insides are still a bit dense. The recipe is from this blogger.

4 small egg yolks

85g sugar

3 tbsp veggie oil

60mL water

75g cake flour

10g matcha tea powder

1 tsp baking powder

4 large egg whites

Preheat oven to 340F and line an angel food cake pan with parchment paper. In a small bowl, mix the egg yolks with half the sugar. Then add in the veggie oil and water, mix well. In a medium bowl, combine the dry ingredients. Thoroughly mix the wet with the dry. Set aside. In a large bowl, mix the egg whites with the rest of the sugar until stiff peaks form and gently add to the green tea batter. Bake in the oven for 30 minutes. I rotated the cake pan 3/4 of a turn when there was 6 minutes left. The crust was hard and brown but the insides were soft. In the future, I will use muffin pans or double the recipe because the cake hardly rose. It was delicious though, slightly burnt.

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