Hollow matcha chiffon cake
Ingredients
- Eggs 5
- Cake flour 75g
- White sugar 60g
- Matcha powder 10g
- Water 60ml
- Salad oil 60ml
- Lemon juice A little
Steps
1. Weigh all ingredients. Once you become proficient, you can also weigh and do it at the same time. But it’s best to weigh them all in the beginning. This way you won't be in a hurry. Mix cake flour and matcha powder, Sieve in advance.
2. Prepare 2 water-free and oil-free basins. It must be water-free and oil-free. Otherwise, the egg whites won’t be able to be beaten to death.
3. Use an egg separator to separate the yolk and protein. Be especially careful not to break the egg yolk. Especially since we have made a few eggs earlier, If it breaks halfway and the egg white is "stained" by the yolk, Then all your previous efforts will be wasted, Save these eggs for scrambled eggs tonight. Dry the basin and start over.
4. Add 20g white sugar to the egg yolks. Stir evenly with egg beaters. Then add water and salad oil in sequence, Stir well to emulsify.
5. Sift in cake flour and matcha powder. This matcha powder, First, choose good quality ones. The second is to relax enoughquantity, Otherwise it will definitely affect the color of the finished product!
6. Stir evenly. Mix until there is no dry powder left. Otherwise, it will cause cramping and it won’t taste good!
7. Add a little lemon juice to the egg whites. Add 40g white sugar in 3 times and beat the egg whites. I used a chef's machine to whip it up. There is no problem with using a handheld whisk. Beat the egg whites until the beater has a small peak when you lift it. It's enough to dry hair. At this time you can go to preheat the oven.
8. Add 1/3 of the egg white into the egg yolk matcha paste, Use a silicone spatula to cut and mix evenly.
9. Then pour everything back into the egg white basin. Cut and mix evenly. Be careful not to draw circles. Otherwise, it will be so deficient that even my own mother will not recognize it.
10. Pour the mixed batter into the mold. The ones with live bottoms are easier to demould.
11. Place it on the table and shake it hard several times. Pop the air bubbles out of the batter.
12. Preheat the oven in advance. Place in the middle layer and set at 150 degrees for about 50 minutes. Be sure to adjust the time and temperature according to the temperament of your oven. Check it out halfway through and see if it's almost done. Cover with tin foil to prevent the color from getting too dark.
13. Turn the whole cake upside down to cool. The hollow chimney mold can be directly placed upside down on a beer bottle. After it is completely cool, remove it with the help of a stripping knife or with your bare hands. The towel surface will appear!
14. Decorate appropriately. I didn't use cream, I used thicker yogurt. This way you don’t need to whip it and it’s also lower in fat.
15. Put a few raspberries, Beautiful and delicious.
16. After taking the photo, I ate 1/3 of it in one go. It was terrible!
Tips
- 1. It is best not to use local eggs, but to use foreign eggs, the kind that weighs about 60g each.
- 2. Do not change the amount of sugar at will.
- 3. The quality of matcha powder determines the color of the final product. If you use green tea powder, don't ask why it turns yellow.
- 4. The unit of weight for water and salad oil is ml, not g.
- 5. Lemon juice can be added or not. It is mainly used to stabilize the egg whites and can be replaced with white vinegar.
- 6. Use flavorless salad oil, forget about heavy flavors such as peanut oil.
