I LOVE LOVE LOVE matcha (Japanese green tea), and I just don't seem to get enough of it. I have had major cravings for the stuff lately so you can well imagine how excited I was when my matcha soul sister, the lovely Miss Catty announced a Matcha Madness Month! My eyes lit up as I started imaging all the delicious creations one could make using this green gold.
This light and easy chiffon cake is made even healthier by adding matcha in it. Therefore I felt no guilt shoving down half the cake on one sitting.
Green Tea Chiffon Cake
(recipe by Yasuko Fukuoka in Fresh Japanese)
3 eggs, separated + 1 egg white
5 tbsp caster sugar
2 tbsp vegetable oil
80g plain flour, sifted
1 tbsp matcha
crème fraîche, to serve
Put the egg yolks and 2 tablespoons of sugar in a bowl and whisk to make a smooth cream. Gradually whisk in the oil and 2 tablespoons of water. Add the flour and matcha and mix well.
Put the egg whites in a large bowl and whisk until soft peaks form. Add the remaining sugar in 2 batches and whisk until the mixture is thick and glossy. Carefully fold the egg whites into the egg yolk mixture in 3 batches.
Pour the mixture into a greased ring tin (18cm across), and bake in 180C for 10 minutes, then reduce the temperature to 160C and continue to bake until a skewer comes out dry (about 15 minutes). Leave to cool.
Serve with crème fraîche.