Matcha Chiffon Cake

Matcha Chiffon cake500x300

clock2 45 mins   paxthumb 2 pax   cookthumb2 Normal

Ingredients

A
3 egg yolks
240g butter, room temperature
3 tablespoon SIS Low GI sugar
16g melted butter

B
40g cake flour
1 teaspoon baking powder
1/2 matcha powder

C
2 egg whites
3 tablespoon SIS Low GI sugar

D
3/4 cup whipping cream
2 tablespoon SIS Low GI sugar

 

Method

1. Preheat oven to 170°C
2. Mix (A) with a hand mixer until combined.
3. Sift (B) into (A) and mix until combined.
4. Whip (C) until stiff peaks form and add 1/3 at a time into the flour mixture using a spatula, combine well.
5. Pour the batter into the mould, bake in the oven for 20 minutes, then lower the temperature to 140 °C and bake for 10 minutes.
6. Turn the mould upside down to cool, then remove from the mould once it has cooled.
7. Prepare the whipping cream. Whisk (D) until soft peak.
8. Chill the cream in the fridge for 30mins before serving.

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