Project: Green Tea Marble Chiffon Cake

EN Creating a cake from scratch nowadays is really what it is: a piece of cake! Adding extra ingredients like your favorite matcha (or chocolate, coffee, whatsoever) powder into the batter, do a couple of extra steps for extra fluffyness and there you go, a new level of cake that can be added into your list of Success (yes with the capital S!). Today's recipe can be that cake because I am showing you how you create and master this fluffy marbled chiffon cake in matcha flavour! Great for tea time, as a gift or just because it's Tuesday. Happy baking!

NL Een cake maken is tegenwoordig echt een eitje, en net als bij de meeste cake recepten hoort er standaard een ei bij. Voeg daarbij nog je favoriete smaken zoals matcha (of chocola, koffie of dergelijks) aan toe en verricht paar extra stappen voor nog meer luchtigheid in de cake, dan heb je ineens een heel ander doorsnee cake! Een cake dat wellicht jezelf en vrienden en familie doen verrassen. Wellicht ook met 't recept van vandaag die ik hieronder toon: de luchtige chiffon marmer cake in matcha smaak. Geweldig bij de thee of als cadeau of gewoon omdat het dinsdag is. Veel bakplezier!

❝Zweef de cursor voor Nederlandse vertaling!

Ingredients

3 eggs 45 ml vegetable oil 60 ml warm milk 100 gr cake flour 1 tbsp. matcha powder + 2½ tbsp. water 80 - 100 gr sugar

It`s all about the eggs

And two large clean bowls for the separated eggs. I personally prefer glass/ceramic/tin bowls over plastic bowls. Especially when it comes to beating up egg whites but this is totally up to you. Just make sure the bowls are squeaky clean and grease free!

You must must must beat the egg white to stiff peaks in order do create the fluffiest and airiest chiffon cake of the world.

The secret of marble

No rocket science at all but just four strokes of folding to create mysterious abstract looking wavy strokes. Next you are letting the batter flow naturally into the cake pan.

Air up & cool down

Once it is baked (and the toothpick test shows a clean/dry toothpick from the cake) invert the cake pan and let it cool upside down completely to create maximum fluffyness.

*SQUEEZE*

The Steps

1. Preheat oven to 180℃. Add the matcha powder + the water in a bowl, mix them up together and set aside. In a large clean bowl place the egg yolks and beat them up for a couple of minutes. Add the oil and milk and beat them up together until pale and frothy/creamy. 2. Shift in the cake flour and mix and combine them together until a sticky dough is formed. 3. In another clean bowl, place the egg whites and beat to high stiff peaks. While doing this gradually add the sugar bits by bits. This process should take about 4-5 minutes. 4. Add about ⅓ of the egg white mixture to the egg yolk mixture and mix them up. Then pour this egg mixture back to the egg white mixture and fold gently everything well combined. Careful not to overmix it! 5. Scoop up about ⅓ of this egg batter and mix it together with the prepared matcha paste in a bowl. Drop this matcha mixture into the egg batter and fold gently 3-4 times max into the batter. 6. Pour this marbled batter into a bundt cake tin. You don`t need to use a spoon or something to correct, just let it naturally fall into the cake pan. Bake for 25-30 min. in the oven. 7. Let the cake cool down upside down before unmolding it from the cake pan.