Matcha Chiffon Cake

Directions

1. 1
   Sift the cake flour and matcha together.
2. 2
   Measure out the other ingredients.
3. 3
   Place egg yolk into a bowl and add 1/3 of granulated sugar.
4. 4
   Beat with electric beater until white and the consistency thickens.
5. 5
   Add vegetable oil and mix some more.
6. 6
   Continue by adding the matcha liqueur and water and stir.
7. 7
   If you dont use matcha liqueur, add the additional water amount.
8. 8
   Sift flour a second time and add to mixture.
9. 9
   Combine well with whisk.
10. 10
    Set matcha batter aside.
11. 11
    Place egg white in another bowl to make merengue.
12. 12
    Mix with electric beater and then add half of remaining granulated sugar.
13. 13
    Mix again.
14. 14
    Beat until a soft peak forms, and now add all granulated sugar.
15. 15
    Mix until peak firms.
16. 16
    Try turning the bowl upside down to check the merengue consistency.
17. 17
    If merengue stays in the bowl it should be fine.
18. 18
    Turn the speed down to low and mix one more minute to finish.
19. 19
    Next, add 1/3 of meringue into the matcha batter.
20. 20
    Mix well with whisk.
21. 21
    Then combine with remaining meringue and mix and fold gently.
22. 22
    Pour into the mold.
23. 23
    Place a wet kitchen towel on the kitchen counter and tap the mold on it approx 10 times to release larger air bubbles trapped in the batter.
24. 24
    Smooth the surface with a rubber spatula.
25. 25
    Bake in preheated 180C oven for 50 minutes.
26. 26
    Insert a bamboo skewer into the cake and if it comes out clean, it is baked.
27. 27
    Turn the mold over and cool down.
28. 28
    Once it cools down completely, remove from mold.
29. 29
    Serve with whipped cream and anko.
30. 30
    It's so delicious!
31. 31
    If you would like to add cooked adzuki beans, pat dry well before adding otherwise it will affect the rising of the cake.
32. 32
    Dry the beans well and coat with cake flour or use ama-natto.