matcha chiffon cake - 8 inch recipe
Matcha Spongy Cake Egg Rice Cake- An 8-inch matcha sponge cake is a simple yet delicious treat.Home Cooked Dishes, but how to make this dish taste great lies in the methods and steps. Below Cooking Network Editor suggests we talk about making Matcha Sponge Cake- An 8-inch home recipe. Let's see how to make an 8-inch matcha sponge cake both delicious and tasty.
8-Inch Matcha Sponge Cake Ingredients Introduction
Main Ingredients:
Eggs (8 large or 6 extra-large) Milk (60ml) Sugar (Yolk Corn Oil (20g)Rice Flour）(15g) (100g) Matcha Powder (20g) Sugar ( Almond Vinegar (2 drops) 8-inch springform pan (1)Home recipe steps for an 8-inch matcha sponge cake: 1. Prepare all ingredients Separate the yolks and whites into two oil- and water-free containers. 2. Mix the milk with the yolks, then add sugar and mix well.3. Add corn oil and mix thoroughly. 4. Sift in rice flour and matcha powder to the yolk mixture, stir quickly without circling motions to prevent gluten formation.
5. Mixed yolk batter is set aside for later use.
6. In the whites, add a small amount of salt and 2 drops
Vinegar
7. Whisk until bubbles appear, then add one-third of the sugar.
8. Continue whisking until foamy peaks form, then add another third of the sugar.
9. Add the remaining sugar and continue whisking.
10. Well-beaten whites should stand in a hard peak when the whisk is lifted; it forms a triangle shape.
11. Divide the whipped whites into three parts and gently fold one-third at a time without circular motions to prevent deflation.
12. Fold all the whites into the batter, ensuring no pockets of unmixed white remain.13. Batter is evenly distributed in an 8-inch springform pan, tap to remove air bubbles or use a toothpick to create Z-shaped lines.
14. Preheat oven at 125 degrees for 10 minutes.
15. Bake on the lower rack for 60 minutes; adjust temperature according to your oven's characteristics.
16. After baking, shake and invert cake immediately upon removal from oven.
17. Allow to cool completely before unmolding (I was impatient and unlined it too soon, but height is satisfactory).
13.18. Soft and fluffy matcha sponge cake 19. Photos of the finished product
20. Another photo for a perfect look
Tips:
1. Yolk and white containers must be oil- and water-free.
2. Whipped whites should form hard peaks when lifted; they appear as triangular shapes.
3. Adjust baking temperature according to your oven's performance.
4. Monitor browning and adjust heat if necessary during baking.
5. Start slow, then increase speed for easier white beating and larger volume.
21. Time to take it out of the oven!
22. Let it cool by shaking a few times before flipping.
23. After it cools down completely, you can unmold it (I was a bit impatient and took it out before it cooled completely, so it's not as perfect).
24. The matcha sponge cake is soft and fluffy.
25. Finished product photo.
26. Another shot, looking great!
2Tips:
1. The bowl for the egg whites and yolks must be oil-free and water-free;2. Beat the egg whites to stiff peaks with a peak forming when the beaters are lifted;3. Adjust the oven temperature according to your oven's characteristics;4. Pay attention to the baking process and adjust the heat based on the color of the cake;5. Start beating slowly then increase speed, as this makes it easier to whip the egg whites to stiff peaks with a larger volume.
