Matcha Chiffon Cake with White Chocolate.
You can have Matcha Chiffon Cake with White Chocolate using 11 ingredients and 16 steps. Here is how you achieve that.
Ingredients of Matcha Chiffon Cake with White Chocolate
- Prepare 3 of Egg yolk (large).
- You need 10 grams of Granulated sugar.
- You need 45 grams of Vegetable oil.
- Prepare 70 ml of Milk.
- Prepare 60 grams of Cake flour.
- Prepare 10 grams of Matcha.
- You need 4 of □ Egg white (large).
- You need 40 grams of □ Granulated sugar.
- It's 1 pinch of □ Salt.
- Prepare 40 grams of ★ White chocolate.
- Prepare 1 of ★ Cake flour for coating.
Matcha Chiffon Cake with White Chocolate instructions
- Combine cake flour with matcha and sift. Warm the milk to body temperature. Preheat the oven at 340°F/170°C..
- Finely chop the white chocolate and coat with cake flour. You could also use mini chocolate chips..
- Separate the egg yolks and egg whites, and chill the whites in the fridge. Add granulated sugar to the yolk and whisk until it turns pale..
- Add vegetable oil to the bowl from Step 3 and mix well. Stir in the milk. Add the powdered ingredients and whisk well..
- Add a pinch of salt to the egg white. Add granulated sugar in small batches and whisk. When it's whipped, add the remaining granulated sugar..
- Make a fine and glossy meringue. Stop when the egg whites form peaks with tips that curl over when the whisk is lifted. Blend at low speed..
- Stir in 1 spoonful of meringue into the egg yolk dough with a whisk and blend..
- The meringue will dry up quickly, so make sure to keep whisking..
- Add half of the remaining meringue into the dough from Step 7. Stir lightly and gently with a rubber spatula..
- Add rest of the meringue into the mixture from Step 9 , then mix and spoon. Stir gently until the egg yolk and egg white is completely blended..
- Knock off excess flour from the white chocolate and add to the batter. Mix lightly and pour into the mold. Stop when it's about 80% full..
- Stir about 3 times with a chopstick. Hold the sides with both hands and shake. Make sure the batter covers all sides of the mold..
- Bake 20 minutes at 340°F/170°C, then 15 to 20 minutes at 320°F/160°C. Test with a skewer and make sure it comes out clean..
- Turn over the mold immediately and let cool on a bottle, or something stable. When it's slightly cooled, cover with a plastic bag to avoid drying up. Remove from mold when it's completely cooled down..
- Note: it's alright not to add white chocolate. If you opt out, add 20 g of sugar to the yolks..
- Here's the basic chiffon recipe https://cookpad.com/us/recipes/150118-basic-plain-chiffon-cake.
