Green Tea Chiffon Cake

Green Tea Chiffon Cake is one of the cakes that I always wanted to bake but never get around to doing it. I sort of modify my vanilla chiffon cake recipe to do this green tea chiffon cake. The baked cake is not really a nice greenish color that I expected, it is sort of a yellowish green. Wonder if this has got something to do with the type of green tea powder used 'cos the photos of green tea chiffon cakes from the internet looked so greenish and nice. Do you think any coloring is added to achieve that fresh green color?
Besides all these, the cake is really soft and has a nice green tea aroma.
Actually there's more to it than just nice to eat as green tea has been highly valued for its medical properties which are beneficial to our bodies. So, why not give this a go when you have time!





Ingredients: (20cm tube pan)
(A) 4 egg yolks
30g castor sugar
pinch of salt
1 tbsp honey
(B) 4 tbsp warm corn oil
80ml warm water + 2 - 3 tsp green tea powder
2- 3 tsp rum
(C) 100g cake flour
3/4 tsp baking powder

(D) 4 egg whites
1/2 tsp cream of tartar
40g castor sugar

Frosting:
1 cup whipping cream + 1 tbsp icing sugar whipped till stiff
some green tea powder for sprinkling

Method:
1. Cream ingredients (A) with hand whisk till sugar dissolved.
2. Add in ingredients (B) in the respective order and mix well before adding the next item.
3. Sieve in ingredients (C) and mix till no lumps.
4. Beat egg whites with electric beater till frothy, sprinkle in the cream of tartar. Beat till white in colour and add in sugar by thirds. Egg white should be beaten till stiff peaks are formed.
5. Put half portion of egg white into yolk mixture and mix it with a hand whisk in 6 strokes.
6. Pour yolk mixture into the rest of the egg white and mix well with hand whisk.
7. Put batter into a chiffon cake pan, bang the pan on a hard surface several times to release the bubbles and bake at 170C - 180C for 35 -45 minutes or till cooked.
8. When the cake is cooked, remove from oven and give it another bang on a hard surface to loosen the cake texture then invert cooked cake on a wire rack to cool for 15 - 20 minutes. Remove cake from cake pan and leave aside to cool completely.
9. Frost cooled cake with whipped cream and sprinkle some green tea powder on it. You can also serve this cake with some canned Japanese Azuki Beans.

Notes:
This is the green tea powder that I used.


Canned Japanese Azuki Beans