Cake - Sakura Matcha Chiffon 

 

Makes 1 x 20cm chiffon pan, 1 x 10cm chiffon pan and 3 cupcakes

 

•             130g cake flour (I use Japanese Nissen Violet flour)

•             15g matcha powder (I use early spring green tea powder)

•             5 egg yolks

•             80g oil (neutral tasting like canola or grapeseed, don't use olive oil)

•             95g water

•             130g caster sugar (I use Japanese sugar)

•             7 egg whites

•             Some pickled sakura

 

 

Action:

1. Set the oven's usual mode at 180 degrees Celsius.

2. Let some pickled sakura steep in water for half an hour. Lay at the bottom of the chiffon pan, and pat dry. Put aside.

3. After twice sifting the cake flour and green tea powder, leave them aside.

4. Thoroughly combine 1/3 caster sugar, oil, water, and egg yolks together.

5. Stir in the sifted flour mixture gradually, folding gently to combine. Put aside.

6. Beat the egg whites with an electric mixer until frothy. Add the remaining sugar gradually and beat at high speed until stiff peaks form.

7. Gently fold one-third of the egg white mixture into the batter (3), just until combined. Then, just blend in half of the remaining egg white mixture by folding it in.

Lastly, return the batter to the mixing bowl with the remaining one-third of the egg white mixture in it.

 

Fold gently until thoroughly mixed.

8. Spoon the batter into the chiffon pan and bake at 180 degrees for 40 minutes.

 

9. After the cake has baked for 40 minutes, turn the pan upside down and let it cool fully before taking it out.

10. Bake the cupcakes for 20 to 25 minutes in the 10-cm pan.