Sakura Matcha Chiffon Cake

Sakura Matcha 

Chiffon Cake

Very fluffy, light and soft matcha chiffon cake 

with salt pickled cherry blossoms   

     Ingredients     

For 6-inch tube cake pan  

Egg yolk    3
Sugar  35g
Cake flour  70g
Salt  1/4 teaspoon
Matcha green tea powder 8g
Milk  60ml
Vegetable oil  35ml
Salt pickled cherry blossoms  few

Egg white  3
Lemon juice 1 teaspoon
Sugar  45g


Salt Pickled Cherry Blossoms
 

Soaking salt pickled cherry blossoms in the water 

to remove excess salt about 30 minutes

Dry up salt pickled cherry blossoms on the kitchen paper
Place salt pickled cherry blossoms on the cake pan

Preheat oven to 170°C/ 340°F.

Microwave milk for 30 seconds

Mix milk with matcha green tea powder together, 

set aside

In a large bowl,  

whisk the egg yolks and sugar together, 

then add vegetable oil and  green tea milk ,

mix all together

Add sifted flour ,

and whisking until smooth,and set aside.

In another large bowl, 

beat the egg whites with a hand mixer
When egg whites is foamy , add lemon juice

Then add sugar little by little at a time , 

continue to beat egg white until stiff peaks

Pour about 1/3 of the meringue and fold it into cake batter, 

and then repeat with the remaining meringue 

until the cake batter is evenly  combined.

Pour the batter into cake pan , 

and tap the cake pan to release air bubbles

Bake at 170°C/340°F for  35-40minutes
until top is golden brown 
and a skewer  inserted in the center comes out clean

Put cake pan upside down to cool completely,

then remove cake from pan

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