Kinako Matcha Chiffon Cake
(recipe adapted & modify from here)
Ingredients:
4 egg yolks
35ml coconut oil
70ml milk
55g Blue Jacket Cake Flour
20g kinako
1/2 tsp baking powder
1 Tbsp matcha powder
15g kuromitsu
1/2 Tbsp hot water
4 egg whites
40g sugar
Extra kinako for dusting on cake (optional)
Method:
1. Whisk, yolks, oil & water together till combined. Sift in flour, kinako & baking powder & whisk till combined.
2. Dissolve matchain hot water & mix in kuromitsu. Set aside.
3. Whisk whites till frothy. Add sugar gradually & whisk till soft peak. Add 1/3 of the whites mixture into the yolk mixture in (1) till combined. Then fold in the remaining whites till combined.
4. Remove few Tablespoons of the batter & add in matcha kuromitsu mixture (2).
5. Pour some batter from (3) into tin & alternate by some batter from (4). Do a swirl lightly.
6. Bake in a preheated oven at 160C for 20mins, 150C for 20mins.
