Welcome, baking aficionados and matcha lovers! Today, we’re combining the delicate art of chiffon cake baking with the refined taste of Kato Matcha Summer Harvest. This matcha chiffon cake is not just a dessert; it's a celebration of flavour and texture, offering a light, airy treat with a subtle hint of earthy matcha.
The Magic of Matcha in Baking
Matcha, a finely ground green tea powder, has gained popularity worldwide for its health benefits and unique taste. Kato Matcha Summer Harvest brings a balanced umami flavour with a touch of sweetness, making it an excellent choice for baking. Its vibrant green colour also adds a beautiful hue to the cake.
Ingredients
- 2 cups (240g) cake flour
- 1 tablespoon (7g) Kato Matcha Summer Harvest powder
- 1 ½ cups (300g) granulated sugar, divided
- 1 tablespoon (15g) baking powder
- ½ teaspoon (2g) salt
- 7 large egg yolks
- ½ cup (120ml) vegetable oil
- ¾ cup (180ml) water
- 7 large egg whites
- ½ teaspoon (2ml) cream of tartar
Instructions
1. Prep Work: Preheat your oven to 325°F (165°C). Get a 10-inch (25cm) ungreased tube pan ready. Sifting the matcha powder with the flour helps to distribute it evenly throughout the batter.
2. Dry Ingredients: In a large bowl, sift together the cake flour, matcha powder, half of the sugar (¾ cup), baking powder, and salt.
3. Egg Yolk Mixture: In a separate bowl, whisk together the egg yolks, vegetable oil, and water until well combined. Gradually add this mixture to the dry ingredients, whisking continuously until smooth.
4. Egg Whites to Peaks: In another bowl, beat the egg whites with the cream of tartar until soft peaks form. Gradually add the remaining ¾ cup of sugar while continuing to beat until stiff peaks form.
5. Fold in Egg Whites: Gently fold the egg whites into the batter in three additions, being careful not to deflate the mixture.
6. Bake: Pour the batter into the tube pan and smooth the top. Bake for about 55 minutes, or until a skewer inserted into the cake comes out clean.
7. Invert and Cool: Invert the pan immediately after taking it out of the oven and let it cool completely. This step is crucial to maintain the chiffon cake’s height and airy texture.
8. Unmold and Serve: Once cooled, run a knife around the edges of the pan to release the cake. Serve as is, or with a dusting of powdered sugar or a light matcha glaze.
Tips for the Perfect Chiffon Cake
- Don’t Grease the Pan: Chiffon cakes need to cling to the sides of the pan to rise properly.
- Gentle Folding: Be gentle when folding the egg whites into the batter to keep the mixture airy.
- Fresh Eggs Work Best: Fresh eggs will give you the best volume and structure for the cake.
Conclusion
The Matcha Chiffon Cake, infused with Kato Matcha Summer Harvest, is a testament to the harmony of traditional baking and modern flavours. Light, fluffy, and with a subtle matcha taste, it’s a delightful way to end a meal or accompany your afternoon tea.
