Honey Matcha Chiffon Cake ~ 蜜香抹茶蛋糕

This is a two-layer chiffon cake, one plain while the other is of matcha or green tea flavour. I like the flavour of matcha and this chiffon cake is soft, light and subtly sweet. You can indulge in this cake for a Sunday afternoon treat or bring it to a gathering to enjoy with your friends or relatives.

Honey Matcha Chiffon Cake ~ 蜜香抹茶蛋糕 (adapted from 'here' with adjustments)

Ingredients (A)

6 egg yolks
70 gm caster sugar
1.1/2 Tbsp honey
45 ml milk
53 ml vegetable oil
75 gm plain flour
30 gm rice flour
2 tsp matcha powder

(B)

6 egg whites
75 gm caster sugar

Method

Sift the plain flour with the rice flour, mix well and set aside.
Combine egg yolks, sugar, honey, milk and oil, blend well.
Mix in the flour mixture.
In a clean mixing bowl, beat the egg whites till foamy, gradually add in the caster sugar and beat till stiff peaks.
Fold in 1/3 meringue into the egg yolk mixture, mix well.
Pour this mixture into the balance meringue and fold in till well incorporated.
Take out 200 gm of mixture and sieve in 2 tsp matcha powder. Mix well. Then pour this mixture into the bottom of an ungreased 23 cm chiffon pan. Spread evenly with a spatula. Then pour the plain batter on top.
Bake in a preheated oven @ 170 deg.C for about 50 to 55 mins. Test with a skewer till it comes out clean.
Immediately invert the cake and let it cool completely before removing by hand.

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