Green tea chiffon cake - buckwheat ice cream, black sesame tuill

Green Tea Chiffon Cake

Green Tea Chiffon Cake
Moist and delicious.  Perfect end to a Japanese meal.  Or any meal.  I served mine with Macallan simple syrupbuckwheat ice cream, and a sesame tuile.

Ingredients

For: 12 depends on the slices

Time

Preparation:
5 min
Cooking:
5 min
Ready in:
2 h 10 min

Instructions

  1. Let the eggs come to room temperature.
  2. Preheat oven to 325° F
  3. Separate Eggs (keep the extra 6 egg yolks for something else - or you can always make some birds in the neighborhood happy)
  4. combine flour, sugar, baking powder, matcha and salt
  5. combine egg yolks, water, and oil
  6. Whisk egg whites until starting to thicken
  7. Add cream of tartar
  8. Whisk egg whites to stiff peaks
  9. Fold egg whites into batter (I recommend doing this is 4 stages)
  10. Place in tube pan, bundt pan, or sheet pan (depends on the style of cake you want)
  11. Bake for approximately 50 minutes
  12. cool completely before eating (around 1 hour) - I usually can't wait, but you should.

Notes

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