Kinako Chiffon Cake with Green Tea and Black Sugar.
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Ingredients of Kinako Chiffon Cake with Green Tea and Black Sugar
- You need of Egg yolks, large.
- Prepare of Granulated sugar.
- It’s of Vegetable oil (no health substitutes).
- Prepare of Milk.
- You need of Plain flour.
- It’s of Kinako.
- Prepare of Baking powder.
- Prepare of ■ Matcha.
- Prepare of ■Kuromitsu.
- It’s of ■Hot Water.
- It’s of Egg whites.
- You need of Granulated sugar.
- You need of Salt.
Kinako Chiffon Cake with Green Tea and Black Sugar instructions
- Shift the flour, soya powder and baking powder. Preheat the oven to 340°F/170°C..
- Separate the egg yolks and whites. Put the egg whites in the fridge until you need it. Mix in the sugar with the egg yolks and whisk well..
- Once the mixture is pale, add vegetable oil and whisk well. Add milk and the dry ingredients and whisk well..
- Dissolve the ■ matcha in hot water and mix in the kuromitsu..
- Add a pinch of salt to the egg whites and mix with cutting motion first. Divide the granulated sugar into 3 portions. Add a portion at a time and whisk well after each addition..
- Whisk until the bubbles are rough-textured. Change the whisk to an electric mixer and whisk at highest speed until you have a smooth and shiny meringue..
- When you lift the meringue and its peak gently falls, reduce the speed of the mixer and whisk until really smooth..
- Scoop a small amount of the meringue from Step 7 to the egg yolk mixture from Step 3 and stir with a whisk..
- Scoop another small portion of the meringue to the egg yolk mixture and fold in with a spatula. When you add the meringue, stir well with a whisk without crushing the delicate bubbles..
- Pour the egg yolk mixture into the rest of the meringue and fold in with a S shape motion. Stir well until all lumps are gone..
- Put three ladles of the batter from Step 10 into another bowl and add the matcha and kuromitsu mixture from Step 4. Stir quickly..
- Stir the Step 10 batter again with a spatula. Pour the Step 10 batter into a mould and add a small portion of the Step 11 batter. Stir lightly..
- Add the rest of the Step 10 and 11 batter and stir lightly and evenly, lifting from the bottom of the mould with a spoon..
- In the end, stir with a stick along the mould to stick the batter to the edge of the mould. Bake in a 340°F/170°C oven for 20 minutes and reduce the temperature to 320°F/160°C. Bake for another 15 to 20 minutes..
- Bake until a skewer inserted into the middle comes out clean. Take out from the oven and leave to cool upside-down on a bottle big enough to support the mold..
recipe by cookpad.japan @cookpad