Matcha chiffon cake - combination of rice flour and buckwheat flour

Matcha chiffon cake - combination of rice flour and buckwheat flour

Overview

Everyone must be aware of the benefits of buckwheat. I bought a pack before and used it twice. I was browsing a book on the weekend and saw a cake using buckwheat noodles, and I immediately became interested in making it. Mixed with rice flour and some cranberry prunes, it has a light matcha aroma and a different color, and the taste is relatively mixed.

Tags

Ingredients

Steps

  1. Dissolve the matcha powder with hot water, mix well, and set aside

    Matcha chiffon cake - combination of rice flour and buckwheat flour step 1

  2. Eggs, separate the whites and yolks, beat the yolks, add the matcha water in 1

    Matcha chiffon cake - combination of rice flour and buckwheat flour step 2

  3. Add sifted rice flour and buckwheat flour, mix well, add salad oil and mix well

    Matcha chiffon cake - combination of rice flour and buckwheat flour step 3

  4. Add finely chopped cranberry prunes, mix well, and the egg yolk paste is ready. Set it aside for later use.

    Matcha chiffon cake - combination of rice flour and buckwheat flour step 4

  5. Add 60 grams of sugar to the egg whites in three batches, beat until small upright hooks appear as shown in the picture, that is, hard foam, then add one-third to medium 4 and mix well, then pour in the protein paste used and mix well.

    Matcha chiffon cake - combination of rice flour and buckwheat flour step 5

  6. Pour the cake batter into the six-piece mold, preheat the oven to 180 degrees, and bake for about 30 minutes.

    Matcha chiffon cake - combination of rice flour and buckwheat flour step 6