Matcha Chiffon Cake

Matcha Chiffon Cake  

Ingredients:

4 egg yolks

50g water

40ml coconut oil

1 Tbsp matcha powder (add a bit of water to form a paste)

70g Blue Jacket Cake Flour

4 egg whites

80g sugar 

Method:

1. Whisk egg yolks, oil & water together till combined.

2. Sift flour & whisk till no trace of flour found. Divide mixture into 2 bowls & add matcha paste in one bowl & mix till combined.

3. Beat egg whites till frothy, slowly add in sugar & beat till stiff peaks.

4. Using a balloon whisk gently fold in egg whites into the prepared egg yolks batters in 3 batches till no trace of whites & the mixture are well combined.

5. Alternate the batter into chiffon mold & bake in a preheated oven @ 160C for 40mins.