MATCHA CHIFFON CAKE
Serve: 2-3
Ingredients for cake:
50-gram Plain flour
1/2tbs Corn flour
100 gram Sugar
4 Eggs
½ tbs Matcha powder
Ingredients of the fresh whipped cream:
200ml Double cream
2 tbs Icing sugar
1 handful Berry of your choice
Method
– Heat the oven to 180 degree Celsius.
– Sift the plain flour, corn flour and matcha powder together in a bowl.
– Put the eggs and sugar in a large mixing bowl, whisk it on a high speed until the mixture turns pale and fluffy. It usually takes about 15 minutes.
– Add half of the dry mixture into the wet mixture and whisk on a low speed for 1 minute. Then add the rest of the dry mixture and whisk on low speed for another minute.
– Line a baking tray with baking paper. Pour the cake mixture into the baking tray (I used a 30cm bread loaf tin). Tap the cake tray several times on the counter to eliminate air bubbles.
– Bake the cake for 30-35 minutes.
– Take the Chiffon cake out of the oven, turn it upside down to cool on the metal oven rack.
– Put the double cream and icing sugar in another bowl and whisk on medium speed until the liquid forms a cream of your preference consistency approx. 3-5 minutes.
– Once the cake is completely cooled down, take it out of the tin. Serve it with the fresh whipped cream and berries.
– Enjoy this light, fluffy, considerably low in sugar cake with your favourite tea or coffee.
