Matcha Green Tea Chiffon Cake

We love chiffon cake, an easy light cake for middle of the week. With this recipe you can always modify the flavor of cake, this time I just feel like to play with matcha powder.  I purchased matcha powder long ago when I transit to Japan on the way back home after long vacation.  :)  - visit Japan is in my bucket list, someday somehow ... I will visit that country but for now, let's just try matcha chiffon cake ^_^  

Matcha Green Tea Chiffon Cake

Ingredients :

200gr all purpose flour

1 tsp baking powder

2 tbsp matcha green tea

7 yolks

50 ml vegetable oil

200 ml milk / water or coconut milk

7 white eggs

1/2 tsp salt

200 gr granulate sugar

1/2 tsp cream of tar tar

Directions :

Pre-heat oven 350 F

In medium bowl whisk flour, baking powder, yolks, vegetable oil, coconut milk ,to combine, set aside.

In the bowl of a stand mixer fitted with a whisk attachment, Place egg whites in the bowl and whisk on high speed until soft peaks form (they should droop over like soft-serve ice cream), about 30 seconds. Gradually add sugar and continue whisking until stiff peaks form (they should stand straight up), about 1 minute more. Using a rubber spatula, fold a quarter of the egg whites into the batter until evenly incorporated; gently fold in the remaining egg whites until just combined and no large white streaks remain.

1. Pour the batter into the chiffon pan (no need to coating the pan). Bake until the surface of the cake is golden brown and springs back when pressed and a toothpick or cake tester inserted into the center comes out clean, about 55 minutes. Place on a wire rack , turn the pan upside down to cool slightly, about 15 minutes. Carefully run a knife around the perimeter and turn the cake onto the rack to cool completely.