Kinako Matcha Chiffon Cake

Kinako Matcha Chiffon Cake
(recipe adapted & modify from here)

Ingredients:
4 egg yolks
35ml coconut oil 
70ml milk
55g Blue Jacket Cake Flour
20g kinako
1/2 tsp baking powder

1 Tbsp matcha powder
15g kuromitsu
1/2 Tbsp hot water

4 egg whites
40g sugar

Extra kinako for dusting on cake (optional)

Method:
1. Whisk, yolks, oil & water together till combined. Sift in flour, kinako & baking powder & whisk till combined.

2. Dissolve matcha in hot water & mix in kuromitsu. Set aside.

3. Whisk whites till frothy. Add sugar gradually & whisk till soft peak. Add 1/3 of the whites mixture into the yolk mixture in (1) till combined. Then fold in the remaining whites till combined.

4. Remove few Tablespoons of the batter & add in matcha kuromitsu mixture (2). 

5. Pour some batter from (3) into tin & alternate by some batter from (4). Do a swirl lightly.

6. Bake in a preheated oven at 160C for 20mins, 150C for 20mins.