HONEY MATCHA CHIFFON CAKE...

HONEY MATCHA CHIFFON CAKE

adapted from :    anncoojournal.com

Ingredients :

4  egg  yolks,  used large eggs

50  gm  caster sugar

1  tbsp  honey

30  ml  unsweetened soya milk OR use milk

35  ml  corn oil

50  gm  cake flour  OR  plain flour

20  gm  rice flour

1  tbsp  ground almond  (optional)

1/2  tbsp  matcha powder

Meringue :

4  egg  whites,  used large eggs

50  gm  caster sugar

Directions :

1.  Preheat oven temperature to 160'C.  Sift cake flour and rice flour into a bowl, mix well with ground almond and set aside.

2.  Combine egg yolks, honey  and sugar in another bowl, mix well.  Add soy milk and mix well followed by corn oil and blend well.  Pour in flour mixture and stir well.

3.  Make meringue :   Beat egg whites until foamy.  Add sugar in 3 separate rounds, beat until egg whites are glossy, with stiff peaks.

4.  Fold 1/3 of egg whites into the yolk mixture with a rubber spatula.  Then pour in the remaining egg whites, gently fold the mixture until just combined.

5.  Take out 150 gm plain batter and mix with 1/2 tablespoon of matcha powder.  Then pour matcha batter into the bottom of the tube pan (18 cm pan) -- (I used 20 cm pan) and spread evenly with a rubber spatula.  Then the plain batter on top.

6.  Bake in preheated oven for about 40 minutes.

7.  Invert the cake pan immediately on a wire rack to cool completely before removing the cake from pan...