FEATURED PRODUCT

Low Gi Sugar

Extra fine sugar with Palatinose

350g

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Matcha Chiffon Cake

COOK TIME
SERVINGs

30 minutes

8 Servings

INGREDIENTS

<A>
3 egg yolks
3 tablespoon SIS Low GI Sugar
16g butter, melted

<B>
40g cake flour
1 teaspoon baking powder
½ teaspoon matcha powder

<C>
2 egg whites
3 tablespoon SIS Low GI Sugar

<D>
¾ cup whipping cream
2 tablespoons SIS Low GI Sugar

METHODS
  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 2 egg whites until stiff peaks form and add SIS Low GI Sugar at interval, pour  <C> 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. Chill the cream in the fridge for 30mins before serving.

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