Matcha Chiffon Cake with White Chocolate
Matcha Chiffon Cake with White Chocolate

Hello everybody, it is Drew, welcome to our recipe site. Today, I’m gonna show you how to make a distinctive dish, matcha chiffon cake with white chocolate. It is one of my favorites. This time, I will make it a little bit tasty. This will be really delicious.

Matcha Chiffon Cake with White Chocolate is one of the most favored of recent trending foods on earth. It’s appreciated by millions every day. It is simple, it’s fast, it tastes yummy. They’re nice and they look wonderful. Matcha Chiffon Cake with White Chocolate is something which I have loved my entire life.

To begin with this recipe, we have to prepare a few ingredients. You can have matcha chiffon cake with white chocolate using 11 ingredients and 16 steps. Here is how you can achieve it.

The ingredients needed to make Matcha Chiffon Cake with White Chocolate:
  1. Prepare 3 Egg yolk (large)
  2. Get 10 grams Granulated sugar
  3. Prepare 45 grams Vegetable oil
  4. Prepare 70 ml Milk
  5. Get 60 grams Cake flour
  6. Prepare 10 grams Matcha
  7. Make ready 4 □ Egg white (large)
  8. Take 40 grams □ Granulated sugar
  9. Get 1 pinch □ Salt
  10. Make ready 40 grams ★ White chocolate
  11. Get 1 ★ Cake flour for coating
Steps to make Matcha Chiffon Cake with White Chocolate:
  1. Combine cake flour with matcha and sift. Warm the milk to body temperature. Preheat the oven at 340°F/170°C.
  2. Finely chop the white chocolate and coat with cake flour. You could also use mini chocolate chips.
  3. Separate the egg yolks and egg whites, and chill the whites in the fridge. Add granulated sugar to the yolk and whisk until it turns pale.
  4. Add vegetable oil to the bowl from Step 3 and mix well. Stir in the milk. Add the powdered ingredients and whisk well.
  5. Add a pinch of salt to the egg white. Add granulated sugar in small batches and whisk. When it's whipped, add the remaining granulated sugar.
  6. Make a fine and glossy meringue. Stop when the egg whites form peaks with tips that curl over when the whisk is lifted. Blend at low speed.
  7. Stir in 1 spoonful of meringue into the egg yolk dough with a whisk and blend.
  8. The meringue will dry up quickly, so make sure to keep whisking.
  9. Add half of the remaining meringue into the dough from Step 7. Stir lightly and gently with a rubber spatula.
  10. Add rest of the meringue into the mixture from Step 9 , then mix and spoon. Stir gently until the egg yolk and egg white is completely blended.
  11. Knock off excess flour from the white chocolate and add to the batter. Mix lightly and pour into the mold. Stop when it's about 80% full.
  12. Stir about 3 times with a chopstick. Hold the sides with both hands and shake. Make sure the batter covers all sides of the mold.
  13. Bake 20 minutes at 340°F/170°C, then 15 to 20 minutes at 320°F/160°C. Test with a skewer and make sure it comes out clean.
  14. Turn over the mold immediately and let cool on a bottle, or something stable. When it's slightly cooled, cover with a plastic bag to avoid drying up. Remove from mold when it's completely cooled down.
  15. Note: it's alright not to add white chocolate. If you opt out, add 20 g of sugar to the yolks.
  16. Here's the basic chiffon recipe - - https://cookpad.com/us/recipes/150118-basic-plain-chiffon-cake

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