difficulty Moderate
equipment
  • oven
  • 18cm tube pan
  • whisk
  • bowls
  • electric mixer
  • sieve
author Viv
write-up Write Up
forked from Pu-Erh Chiffon Cake
WEIGHT VOLUME QUANTITY INGREDIENT SCALING INSTRUCTIONS
  3 whole 3 whole egg yolks  
  1. sift cake flour, baking powder and salt together, set aside.
  2. place egg yolks in a mixing bowl, add sugar in 3 separate additions and with a manual whisk, whisk till the mixture becomes sticky and turns pale.
  3. drizzle in the oil, whisking at the same time till the mixture is well combined. repeat the same with the water.
  4. add in the flour mixture and whisk until flour mixture is fully incorporated into the batter.
  5. add in the tea powder and mix well.
  6. in a clean, dry mixing bowl, beat egg whites with an electric mixer until mixture becomes frothy and foamy. gradually beat in the sugar and beat on high speed until stiff peaks form.
  7. add the beaten egg white into the egg yolk batter in 3 separate additions, each time folding gently with a spatula until just blended.
  8. pour batter into an ungreased 18-cm tube pan. tap the pan lightly on a table top to get rid of any trapped air bubbles in the batter.
  9. bake in a preheated oven at 170°c for 45 - 50 minutes or until the cake surface turns golden brown, and a skewer inserted into the centre comes out clean.
  10. remove from the oven and invert the pan immediately. let it cool completely before unmold.
40 g   40 g castor sugar  
100 g   100 g cake flour  
  1 tsp 1 tsp baking powder  
    pinch of salt  
  2 tbsp 2 tbsp good quality green tea powder  
  50 ml 50 ml vegetable oil  
  75 ml 75 ml water  
  3 whole 3 whole egg whites  
40 g   40 g castor sugar