This is adapted from the Pandan chiffon cake recipe I made previously. The matcha powder absorbs a lot of moisture from the batter, so I had to reduce the amount of flour.
(for an 11-inch cake tin)
- 6 egg yolks
- 50g sugar
- 90g canola oil
- 140ml half and half or cream or more if cake batter is very dry
- 140g self-raising flour
- pinch of salt
- 25g matcha powder
- 1 tsp vanilla essence
- 9 egg whites
- 100g sugar
- 1 tsp cream of tartar
- Add egg yolks in a big mixing bowl and whisk till fluffy. This adds volume to the cake and makes it fluffier.
- Add in the sugar and continue whisking.
- Dissolve matcha powder in cream/milk and add to mixture
- Add oil
- Sift in flour and salt and mix well.
- Mix thoroughly
- Meringue the egg whites, adding in the cream of tartar and sugar slowly, till stiff peaks are obtained
- Using a spatula, fold in 1/3 of the meringue mixture into the cake batter.
- When the mixture is well combined, fold in the rest of the meringue. Be careful not to flatten the mixture.
- Give the mixture a few knocks on the table to remove large air bubbles.
- Pour mixture slowing into the tin. Use a chopstick to go over the mixture to get rid of air bubbles. Do not knock the mixture when it is already in the cake tin. This will introduce more bubbles.
- Use a spatula to flatten the top of the mixture.
- Place in middle shelf of preheated oven (170deg C). This is important otherwise the cake will not bake evenly.
- After about 15 minutes, reduce the temperature to 150/145 deg C and continue baking for another 30 to 40 minutes. Watch the cake and reduce the temperature if it is raising too fast or cracking.
- The cake is done when it bounces back when lightly touched.
- Do not remove the cake too quickly from the oven as this will cause it to sink. Overturn the cake tin in the oven and allow it to cool in the oven for a while before taking it out to cool further.
- Use a sharp knife to remove cake from tin
- Do not grease the cake tin