Recipe of Matcha Chiffon Cake with White Chocolate in 16 Minutes at Home

Hello everybody, I hope you’re having an amazing day today. Today, we’re going to prepare a special dish, matcha chiffon cake with white chocolate. One of my favorites. This time, I’m gonna make it a bit unique. This will be really delicious.

Matcha Chiffon Cake with White Chocolate is one of the most popular of current trending meals on earth. It’s appreciated by millions every day. It is simple, it’s quick, it tastes yummy. Matcha Chiffon Cake with White Chocolate is something which I have loved my entire life. They’re fine and they look fantastic.

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To get started with this recipe, we must first prepare a few components. You can cook 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. Make ready 3 Egg yolk (large)
2. Make ready 10 grams Granulated sugar
3. Get 45 grams Vegetable oil
4. Get 70 ml Milk
5. Take 60 grams Cake flour
6. Take 10 grams Matcha
7. Get 4 □ Egg white (large)
8. Get 40 grams □ Granulated sugar
9. Prepare 1 pinch □ Salt
10. Get 40 grams ★ White chocolate
11. Make ready 1 ★ Cake flour for coating

Pour matcha mousse over the white chocolate mousse. Place the white chocolate in a heat proof bowl. Pour the cream into a saucepan and whisk in the matcha powder. Place the saucepan over medium high heat until cream is very hot but not boiling.

Instructions 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

Chiffon cake is a classic bake which comes in many different flavours. We're all familiar with lemon chiffon cake, orange chiffon cake, or chocolate chiffon But now it's time to try something different - matcha chiffon cake of course! To put a popular twist on this classic dessert, we have a new fancy. Chiffon cakes are super fluffy and soft cakes that make for a great dessert to serve when you have guests over. Beat the egg whites until soft peaks form when you.

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