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Green Tea Chiffon CakeJuly 30, 2014
Moist and delicious. Perfect end to a Japanese meal. Or any meal. I served mine with Macallan simple syrup, buckwheat ice cream, and a sesame tuile.
- 5 min
- 5 min
- Ready in:
- 2 h 10 min
- Let the eggs come to room temperature.
- Preheat oven to 325° F
- Separate Eggs (keep the extra 6 egg yolks for something else - or you can always make some birds in the neighborhood happy)
- combine flour, sugar, baking powder, matcha and salt
- combine egg yolks, water, and oil
- Whisk egg whites until starting to thicken
- Add cream of tartar
- Whisk egg whites to stiff peaks
- Fold egg whites into batter (I recommend doing this is 4 stages)
- Place in tube pan, bundt pan, or sheet pan (depends on the style of cake you want)
- Bake for approximately 50 minutes
- cool completely before eating (around 1 hour) - I usually can't wait, but you should.