Get Busy Baking: Green Tea Chiffon Cake

I'm making chiffon cake again and this time its the Matcha, which means green tea in Japanese. Not many people likes the green tea flavoring and I'm happened to be one of them. But, I can still take it if the flavor is not too strong. Matcha is also said to boost metabolism and helps to reduce cholesterol levels when consume regularly. Well, I guess its not too bad to have a taste of green tea once in a blue moon.

INGREDIENTS

PART A

5 egg yolks

1 tbs honey

40g granulated sugar

PART B

50ml warm water

2 tsp green tea powder

4 tbs corn oil

1/2 tsp vanilla essence

PART C

100g cake flour

3/4 tsp baking powder

PART D

5 egg whites

1/2 tsp cream of tartar

30g granulated sugar

100g chopped walnuts

METHOD

1. Cream part A ingredients until the sugar is dissolved and looks creamy pale yellow. You may use a hand whisk or electric mixer.

2. Mix the green powder with warm water and stir until combined. Then add in the corn oil into the creamy batter together with the green tea powder mixture and vanilla essence.

3. Sift in the cake flour and baking powder into the batter. Mix until no lumps are seen using the whisk.

4. Its time to beat the egg white until stiff peak. When the egg white starts to become frothy, add in the cream of tartar and sugar. Continue to beat until stiff peaks are form.

5. Fold in the egg white into the earlier egg yolk mixture using a spatula. Fold slowly until they are well combined.

6. Add in the chopped walnuts and give it a few stirs.

7. Pour the mixture into a 22cm tube pan and give it a few bangs to release any air bubbles.

8. Bake in the preheated oven for about 35 minutes or until skewer comes out clean.