Matcha chiffon cake with a Japanese atmosphere.
It’s a popular flavor with the scent of matcha and the beautiful green color (* ^^ *)
But chiffon cake using matcha is very difficult. .. .. Because it doesn’t swell and the taste is blurred. ..
But I want to make matcha chiffon cake! !! !!
For such a person …
Why don’t you make a matcha chiffon cake that swells properly (* ^^ *)
- 18cm matcha chiffon cake recipe
- Preparation of matcha chiffon cake
- Making meringue of matcha chiffon cake
- Making egg yolk dough for matcha chiffon cake
- To the final dough of matcha chiffon cake
- Matcha chiffon cake mold sink
- Baking matcha chiffon cake
- Cooling matcha chiffon cake
- Matcha chiffon cake mold
- Matcha chiffon cake tips and points summary
- Voice of making matcha chiffon cake
18cm matcha chiffon cake recipe
* Egg L size 4 (egg white 160g-165g / yolk 80g)
* Granulated sugar 75g (add 2g of dried egg white and mix)
* Cake flour (Dolce) 50g
* Matcha 10g (Recommended challenge from 8g → In that case, please reduce the amount of cake flour by 52g and sugar by about 5g)
* Milk 70g
* Rice oil 40g
* 2-3 drops of vanilla oil
* Amanatto 60g ~ as much as you like (even white chocolate chips)
⚠ Please refrain from secondary use such as diversion and posting of recipes and images.
When matcha is added, the swelling of the chiffon cake dough will inevitably weaken.
Therefore, the amount of egg white is increased (4 eggs are the same, but a larger egg is selected to make it), and the water content is also increased by 10 g in consideration of the water absorption of matcha.
If you don’t have a large egg, you can add one egg white, but if you bake it in a 17 cm mold, this combination will swell enough.
This time, the composition is designed to balance the flavor and swelling of matcha.
For those who want to keep the flavor of matcha modest and those who want to swell the dough more, reduce the amount of matcha to 5g to 8g and increase the amount of cake flour accordingly.
You can make it without dried egg whites (* ^^ *)
Please mix according to your preference depending on the environment and egg conditions.
Preparation of matcha chiffon cake
◎ Combine milk and rice oil and heat in a water bath.
◎ Put the cake flour and matcha in a bag, weigh it, and keep it crispy.
◎ Mix granulated sugar and dried egg whites well.
◎ Preheat set to 180 degrees in the oven
(When using Amanattou, lightly rinse the sugar around Amanattou with water and wipe off the moisture with kitchen paper.) ↓ Prevents holes around Amanattou.
⇩ <How to make> ⇩
Making meringue → Making egg yolk dough → Making final dough (mixing) → Molding → Baking → Cooling → Molding
Making meringue of matcha chiffon cake
I will make it from meringue.
As explained in the recipe for plain chiffon cake, add the sugar in 3 to 4 portions and stand the meringue at medium speed with a blender.
Due to the bitter taste of matcha, sugar is included in a larger amount than plain chiffon cake.
Put the resulting meringue in the refrigerator and let it stand by.
Making egg yolk dough for matcha chiffon cake
Once you have the meringue, make the yolk dough.
Mix the egg yolks using the mixer used to make the meringue.
Unlike plain, this chiffon cake has a matcha scent, so no sugar is added to the egg yolk.
(I think it depends on the quality of the egg, so I can’t say it unconditionally, but I feel that adding sugar and mixing will suppress the unique odor of the egg. If the flavor does not bother the odor of the egg, the yolk Does not contain sugar.)
When the egg yolk can be emulsified until it becomes whitish and thick, add warm milk + rice oil little by little, mix it further, add 2-3 drops of vanilla oil, and then combine the flour (soft flour and matcha). ) While sieving.
When all is in, mix manually from the center of the ball with the mixer off and let it blend in.
When the powder is completely blended, switch on the mixer and mix at low speed for about 30 seconds ⇩
⇩ Where you finished mixing ⇩
After mixing, use a rubber spatula to clean the powder and dough scattered around the bowl, and make sure that there is no unmixed residue or unevenness on the bottom of the bowl to make the dough uniform.
I put Amanatto here ⇩
After putting it in, gently blend it with a rubber spatula and place it.
(Amanatto rinsed with water is moist, so you can put it in the yolk dough as it is.)
However, if the final dough is too loose or the meringue is not in good condition, it will sink down, so if you are worried, please add it at the timing of making the final dough.
To the final dough of matcha chiffon cake
Combine the meringue and egg yolk dough.
Foam the meringue from the refrigerator and add it to the yolk dough in 3 portions.
The first meringue can be crushed ⇩
Second meringue input ⇩
Mix the top of the ball with a horizontal movement ⇩
I will also add all the remaining meringue.
Again, mix horizontally → vertically.
The photo is where the vertical movement finishes mixing ⇩
From here, switch to a spatula and mix.
After blending the side part of the ball where the meringue and egg yolk dough are not familiar, put a rubber spatula in the center of the ball while turning the ball with your left hand, and while turning your wrist, mix the egg yolk dough and meringue accumulated underneath.
⇩ Finished final dough ⇩
This time, it may have been mixed too much even though it contained Amanatto … (Amanatto may sink)
For matcha chiffon cake without solids, this final dough is fine.
Matcha chiffon cake mold sink
I will put it in the chiffon cake mold.
Even if there are solids, if the dough is solid, the solids will not sink even if you bleed the air with chopsticks, but this time it was suspicious, so I stopped it around two laps.
(If the solid material is large or the fabric is easy to loosen, it is better not to go round and round.)
The fabric is pasted on the side ⇩
What will change if you stick the dough and not stick it …
It comes out clearly when baked ⇩
If you bake without pasting the dough, you will get a line like this.
It’s okay to have it separately, but if you want to have a uniform brown color on the entire surface, it’s better to paste it (* ^^ *)
Baking matcha chiffon cake
After pouring it into a mold, bake it in an oven that has been preheated to 180 degrees (actual temperature 170 degrees is OK) for a total of about 28 minutes.
After molding, lower the temperature to 170 degrees and bake for 5 minutes, then lower to 160 degrees and bake for 23 minutes.
⇩ 20 minutes after the start of baking The place that swelled to the maximum ⇩
⇩ Gradually calming down …
It withers so far, but it is normal. Matcha is harder to get taller than other flavored chiffon cakes, but I feel that it has less wilting ⇩
Please judge the baking of chiffon cake by looking at how the dough swells.
The guideline for baking is when the dough has fallen after max swelling and 3 to 5 minutes have passed.
This time, the dough fell earlier than usual, so I took it out two minutes earlier.
Cooling matcha chiffon cake
After baking, cool the chiffon cake. Drop it once to give it a shock and remove the steam, then turn it over and let it cool.
Let it cool for at least 2-4 hours.
Touching the inside of the inner cylinder will give you an indication of how cold it is.
When it cools, put it in a plastic bag or wrap it to prevent it from drying out, and leave it until it is molded.
Matcha chiffon cake mold
When the chiffon cake has cooled sufficiently, mold the chiffon cake.
I will remove it with a knife here, but you can remove it by your own method (* ^^ *)
⇩ Where the outer frame is removed ⇩
⇩ Removed everything ⇩
This time, the dough was too loose, so Amanatto tended to sink down.
A fluffy matcha chiffon cake with a moisturized area around Amanatto (* ^^ *)
Compared to plain, it has a less squishy finish, but it has a fluffy composition that allows you to feel the flavor of matcha.
Japanese matcha chiffon cake with beautiful colors ***
Please try it (* ^^ *)
Matcha chiffon cake tips and points summary
◎ Fine-grained matcha breaks the meringue and weakens the swelling, so increase the amount of egg white to make it.
◎ Be careful not to put the sugar in the meringue too early.
(If you add sugar earlier, you can make a solid meringue, but at the cost of less bulk, you will end up with a short chiffon cake.)
◎ Be sure to use matcha that has been sifted together with powder. If you make matcha in water, the swelling will be worse.
◎ If the swelling is still weak, place a matcha bag mixed with powder in a warm place before use.
(If the powder is cold, it will not blend well with the dough, and I feel that it will affect the swelling. From experience.)
◎ If you like the bitter taste of matcha, reduce sugar by 5g.
◎ If you want to keep the matcha flavor modest, reduce the amount of matcha to 5g to 8g and increase the amount of cake flour. (In that case, the way it swells will be even better and the feeling of squishyness will improve.)
◎ I think that the swelling will be even better if you make a simple finish without Amanatto.
(Because if solid matter enters, it becomes easier to break bubbles by mixing)
◎ When adding dry solids such as white chocolate chips, put them in the same bag as the cake flour and shake them, then sift only the flour at the sieving stage, and put the remaining solids in the final dough and mix.
If anything, go to Twitter …
Voice of making matcha chiffon cake
1. Pu-chan’s Matcha Chiffon Cake @lovekirenenkoo
I borrowed Riri-chan’s matcha chiffon recipe and made it! ️
When you see the baked figure, that ~? I thought 😢, but when I cut it from a tall type, it doesn’t seem to make me feel so much failure 🤭
I made it with 8g of matcha, but it smells and tastes like matcha, but it was sweet, fluffy and delicious without any bitterness 💕
I’m not good at beans, so no beans pic.twitter.com/eJTFZPujQl
— Poo (@lovekirenenkoo) May 30, 2021
2. Beni-chan’s Matcha Chiffon Cake @beni_chan__
#White chocolate and matcha chiffon
Again with Riri’s recipe ☺️💛
Why is it really so fluffy! ??
Perhaps it’s a coincidence, there is no clogging when baking with Riri’s recipe 😳
I put a lot of white chocolate, but I can’t see much .. 🤣
It was delicious ~ It will be gone soon ~ 😭 https://t.co/yGH84ulwqx pic.twitter.com/K4WSGLJuNz
— Beni-chan (@beni_chan__) May 30, 2021
3. Makimama’s Matcha Chiffon Cake (@ z3kanaeogr)
@ ririri_site’s Matcha Chiffon ☺️💓
When the powder came in, it didn’t swell well and I put baking powder in it … but! I was able to do it well without using it for the first time 👏 Anyway, it’s fluffy. I can’t stand on my own. It’s a little trick ~ Chiffon cake is deep ~ pic.twitter.com/4yd1SIebHv
— Makimama (@ z3kanaeogr) June 3, 2021
4. Pu-chan’s Matcha Chiffon Cake (@lovekirenenkoo)
Riri-chan (@ririri_site) Matcha Chiffon Revenge 💪
Last time I did a quiet swelling, but if I followed Riri’s advice, I increased the matcha from the last time, but it cracked properly 😆❤️
This time with 10g of matcha. Last time when I used 8g of matcha, I strengthened the sweetness, but this time I feel that the balance has improved
Let’s do our best to mold (*> ω <) pic.twitter.com/BXdo9WpjIP
— Poo (@lovekirenenkoo) June 3, 2021
5. Azuho’s Matcha Chiffon Cake (@ pain_de_mie1215)
Today’s snack 🎂
riri (@ririri_site) Recipe Matcha Chiffon
Matcha is the first challenge!
But if you follow the recipe
Well done 🙌 Happy 😆
Already, it ’s like that 💕
You can feel the taste of matcha and the taste of adults ~ 🎶
Thank you riri for the delicious recipe #Sweet making #Matcha chiffon cake pic.twitter.com/lr9zmFQPd8
— Azuho (@ pain_de_mie1215) June 4, 2021
6. Shiho’s Matcha Chiffon Cake (@zukiki___)
ririri-san I borrowed a recipe for matcha chiffon and baked it with sweetened chestnuts. \ (‘Ω’) / 💞
This is a chiffon that melts in your mouth! !! !! !! !! The dough is delicious
I baked it before going to work, so I came back with the pleasure of eating \ (‘ω’) / 💞
Then ririri-san, a new chocolate chiffon has been released and I will definitely make it! !! pic.twitter.com/zzUDRgtOR4
— Shiho (@zukiki___) June 5, 2021
7. Sachi☪︎ *’s Matcha Chiffon Cake (@ sachi_a1984)
This time as well, I made it with reference to the chiffon recipe of ririri (@ririri_site) 👩🏻🍳
Until now (17 cm tall type) it was essential to use 5 eggs (L) and add BP, but it swelled properly even without it 👏🏻😆
There is no sweet natto, but I could feel the taste of matcha and it was the best this time too #Chiffon cake pic.twitter.com/EtiTJ7FZ8a
— Sachi☪︎ * (@ sachi_a1984) June 6, 2021
8. Mori Uno’s Matcha Chiffon Cake (@mori_uno)
I made matcha chiffon cake with ririri’s recipe. I am very happy to be able to make it fluffier than ever. The mold removal didn’t go well, but I will continue to practice. pic.twitter.com/1buxtwRGzf
— Mori Uno (@mori_uno) June 18, 2021
9. Shinyon ✩. * ˚’s Matcha Chiffon Cake (@ shinyo424)
Father’s day cake
Matcha and Amanatto chiffon for my father
Chocolate chiffon for my dad
After all it is difficult because it is not plain 💦 I managed to cheat with cream and succeeded
An accident where you grab the middle cylinder and lift it when you put it in the oven? Happening? Just careless? How many times 💧
Recipe Hariri-chan 😊💕 pic.twitter.com/CCUcOU7qGa
— Shinyon ✩. * ˚ (@ shinyo424) June 20, 2021
10. Carefree @ Qualified Matcha Chiffon Cake (@ nsquare_1118)
First challenge to matcha chiffon cake with @ ririri_site’s recipe 😋
The finish has a nice matcha flavor and sweetness 👍 It’s cute that the cavities stand out a little 🤣 pic.twitter.com/hxTSmX42jK
— Carefree @ Qualification (@ nsquare_1118) July 23, 2021
11. Ouruka’s Matcha Chiffon Cake (@ MKOL45127)
Matcha chiffon cake 🍵
The first chiffon knife 🗡
Demolding failed brilliantly 🤣
Forget about being left-handed
Doing the opposite of the blade
I noticed it on the way, but I made a big mistake 😭 (laughs) @ ririri_site’s recipe is
The texture is really fine
Schwa fluffy 🤤
It’s the best ♡♡
Thank you 😍
#Chiffon cake pic.twitter.com/gsVprcTJjp
— Oh Luka (@ MKOL45127) July 25, 2021