Honey Matcha Chiffon Cake 蜜香抹茶蛋糕
Here is another chiffon cake that I enjoyed very much, Honey Matcha Chiffon cake. I like the subtle flavour of matcha and honey. As I still have some matcha powder left in my pantry and since my craving calls for something light, I just had to bake a chiffon cake for afternoon tea. This two layer chiffon cake is as usual soft, light and refreshing. It’s definitely an impressive cake as a giveaway.
- 4 egg yolksused large eggs
- 50g caster sugar
- 1tbsp honey
- 30ml unsweetened soya milkor use milk
- 35ml corn oil
- 50g cake flour or plain flour
- 20g rice flour
- 1tbsp ground almondoptional
- 1/2tbsp matcha powder
- 4 egg whites
- 50g caster sugar
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Preheat oven temperature to 160 deg C. Sift cake flour and rice flour into a bowl, mix well with ground almond and set aside.
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Combine egg yolks and sugar in another bowl, mix well. Add soy milk and mix well followed by corn oil and blend well. Pour in flour mixture and stir well.
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Make meringue – Beat egg whites until foamy. Add sugar mixture in 3 separate rounds beat until egg whites are glossy, with stiff peaks.
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Fold ⅓ of egg whites into the yolk mixture with a rubber spatula. Then pour in the remaining egg whites, gently fold the mixture until just combined.
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Take out 150g plain batter and mix with half tablespoon of matcha powder. Then pour matcha batter into the bottom of the tube pan (18cm pan) and spread evenly with a rubber spatula. Then the plain batter on top.
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Bake in preheated oven for about 40 minutes.
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Invert the cake pan immediately on a wire rack to cool completely before removing the cake from pan.
Please keep in mind that all oven temperatures and baking time varies.
蜜香抹茶蛋糕
- 不用多说又是戚风蛋糕！ 很喜欢抹茶的香氣和蜜香完美的結合，百吃不腻
材料：
- 4个 蛋黄 （用大鸡蛋）
- 50克 细砂糖
- 1汤匙 蜂蜜
- 30毫升 无糖豆奶，可用牛奶代替
- 35毫升 玉米油
- 50克 底筋面粉或中筋面粉
- 20克 粘米粉
- 1汤匙 杏仁粉，可不加
- 1/2 汤匙 抹茶粉，过筛
蛋白霜
- 4个 蛋白
- 50克 细砂糖
做法：
- 预热烤箱致摄氏160度。面粉及粘米粉一起过筛到一个碗里，参入杏仁粉混匀备用。
- 蛋黄，细糖及蜂蜜（用手动打蛋器）混合均匀。加入豆奶，搅匀后加入玉米油，搅匀；倒入粉类，再搅拌均匀即可。
- 蛋白霜 – 用搅拌机把蛋白打致起泡泡，细砂糖分3次加入，打致硬性发泡。
- 取出1/3的蛋白霜与面糊翻拌均匀，再倒入剩余的蛋白霜，用橡胶刮刀轻轻的翻拌均匀。
- 取出150克白面糊和半茶匙抹茶粉混合均匀，倒入戚风摸（18寸）子里，用橡皮刮刀铺平，然后把白面糊倒上，再抹平就可以了。
- 送入预热烤箱烘烤约40分钟。
- 蛋糕出炉后，即倒扣致冷却才脱模切片享用。
- **烤箱温度和烘烤时间务必根据自家烤箱来定
The post Honey Matcha Chiffon Cake 蜜香抹茶蛋糕 appeared first on Anncoo Journal.
Source: https://www.anncoojournal.com/recipe/honey-matcha-chiffon-cake/
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