Make a cake in the oven (recipe for matcha chiffon cake)

Overview

The 8-inch portion is a new creation after the original chiffon cake---Matcha chiffon cake. It tastes very elastic. Although the color is a little darker on the outside, it tastes great and cannot cover up the fragrance of matcha. This group of foodies only had a small portion left after less than 5 minutes. . . Just imagine what a tempting cake this is~

Tags

• baking
• chiffon cake
• corn oil
• egg
• low gluten flour
• matcha powder
• fine sugar
• milk

Ingredients

Steps

1. 1 Prepare materials

   

2. 2 Put the egg yolks into an oil-free and water-free container, add fine sugar and stir evenly until completely dissolved

   

3. 3 Add milk and stir for about 30 seconds (you can replace milk with water)

   

4. 4 Add corn oil and stir until evenly (corn oil can be replaced with blended oil or salad oil. It is not recommended to use peanut oil because the flavor of peanut oil will cover the original taste of the cake)

   

5. 5 Then sift in the low-gluten flour and matcha powder, and stir until even. The batter after stirring will be a little sticky, not watery (if it is watery, it may be because the mixing step of adding corn oil before was not done well, and it was not stirred evenly). After the egg yolk paste is ready, at this time, the oven can be preheated, 180 degrees, for 10 minutes

   

6. 6 Now it’s time to make the meringue. Put the egg whites into an oil-free and water-free container (it must be an oil-free, water-free, dry container). First, beat it with an electric egg beater until it reaches a rough foam state

   

7. 7 Add 1/3 of the fine sugar (the sugar should be added in 3 batches), turn to medium-high speed and beat until fine foam

   

8. 8 Add 1/3 of the fine sugar, turn to high speed and continue beating until texture is visible

   

9. 9 Finally, add the remaining sugar and continue to beat until it reaches a dry foaming state, that is, when the egg beater is lifted, the egg whites can pull out a short, upright sharp corner (if you like a slightly moist texture, beat until 7, 8, 9 is distributed, which is wet foaming)

   

10. 10 Mix the meringue and egg yolk paste, put 1/3 of the meringue into the egg yolk paste plate, and mix evenly with a rubber spatula

    

11. 11 Take another 1/3 of the meringue and put it into the egg yolk paste plate. Use a rubber spatula to stir evenly

    

12. 12 Finally, pour all the batter in the egg yolk batter pan into the remaining meringue pan, and mix thoroughly until smooth and smooth without particles (remember to use the cutting and mixing method, never stir in circles)

    

13. 13 Pour the batter into an 8-inch round cake mold until it is 80% full. Tap it lightly on the table a few times to pop out the big bubbles in the cake batter (if you don’t pop them out, there will be big holes after the cake is cut)

    

14. 14 Put the cake into the middle and lower layers of the preheated oven, turn the heat up and down, and bake at 140°C for 50 minutes (the temperature and time of the oven are for reference only, adjust according to the conditions of your own oven)

    

15. 15 This picture shows a cake baked for 30 minutes

    

16. 16 This picture shows a cake that was baked for 40 minutes. Oops, it’s a little cracked

    

17. 17 This picture shows a cake that was baked for 50 minutes. The cracks are a little bigger, but it still looks good

    

18. 18 After the cake is baked, place it on the table for a few bites, then immediately turn it upside down on the grill. After the cake is completely cooled, you can unmold it (you can use props to unmold it)