Green Tea Chiffon Cake

Copy from : Anncoo

70g Plain flour

10g Green tea powder

5 Egg yolks

20g Caster sugar

70g Water

60g Canola oil or corn oil

Meringue

90g Caster sugar

10g Corn flour

5 Egg whites

Method:

• Preheat oven to 170C
• Sift flour and green tea powder together twice. Combine egg yolks and sugar in a bowl and mix well. Add water and corn oil and blend together. Add flour and green tea powder mixture and mix until batter becomes sticky. Set aside.
• Make meringue ~ Combine sugar and corn flour. Beat egg whites until foamy. Add half the sugar and flour mixture and continue beating for a few minutes, then add remaining sugar and flour mixture and beat until egg whites are glossy, with stiff peaks.
• **Add one third of meringue to egg yolk mixture and fold in lightly, then add remaining meringue and fold to incorporate completely. **I've changed this method the other way round ~ Slowly pour all the egg mixture into the meringue at low speed then stop machine. Using a rubber spatula and fold the mixture well.
• Pour batter into an ungreased 20cm chiffon cake pan. Place in the oven and bake for 50 minutes then switch oven to lower grill for 5 minutes.
• When cake is done, remove from oven and turn the pan over. Leave cake to cool in pan.
• Once cake has cooled completely, carefully run a knife or spatula around the sides of the cake to loosen it.

**slowly pour egg mixture into the meringue