Anncoo Journal - Come for Quick and Easy Recipes: Matcha Marble Chiffon Cake

I'm sure many of you know that I love green tea/matcha tea and have used matcha powder many times before in my bakes and jellies. In my recent most posts, there are Honey Green Tea Jelly and Matcha Marble Castella Cake. So two days ago, I created this light and airy Matcha Marble Chiffon Cake with matcha powder again. This recipe was exactly the same from my favourite cookbook Okashi, Keiko Ishida - Green Tea Chiffon Cake that I'd made about two year ago but this time I used the matcha powder paste to create into marbling effect in the cake. The chiffon cake turned out very well with a hint of the green tea/matcha flavour fragrance and flavour that was really great for an afternoon tea.

Matcha Marble Chiffon Cake

Ingredients:

70g Plain flour

5 Egg yolks

20g Caster sugar

70g Water

60g Canola oil or corn oil

5g Matcha powder mix with 1 tbsp hot water

Meringue

90g Caster sugar

10g Corn flour

5 Egg whites

Method:

Preheat oven to 170C
Sift flour twice. Combine egg yolks and sugar in a bowl and mix well. Add water and corn oil and blend together. Add flour and mix well with a hand whisk. Set aside.
Make meringue ~ Combine sugar and corn flour. Beat egg whites until foamy. Add half the sugar and flour mixture and continue beating for a few minutes, then add remaining sugar and flour mixture and beat until egg whites are glossy, with stiff peaks.
**Add one third of meringue to egg yolk mixture and fold in lightly, then add remaining meringue and fold to incorporate completely. Or you may slowly pour all the egg mixture into the meringue at low speed then stop machine. Using a rubber spatula and fold the mixture well.
Take 1/4 of the plain batter and mix with the matcha paste together.
Spoon plain and matcha batter alternately into an ungreased 21cm chiffon cake pan, till all the batters are used up. Gently shake and bang the pan on the table top to release air bubbles and use a chopstick to stir the batter gently to create swirl. Smooth the surface with a rubber spatula.
Place in the oven and bake for about 45- 50 minutes then switch oven to lower grill for 5 minutes.
When cake is done, remove from oven and turn the pan over. Leave cake to cool in pan.
Once cake has cooled completely, carefully run a knife or spatula around the sides of the cake to loosen it.

note: I'm using a bigger tube pan size 23cm. 21cm chiffon cake pan should be the correct size.