Matcha Chiffon Cake

Matcha Chiffon Cake

Yield: 8 Jumbo Cupcake/16 Cupcake

105g – Butter, @ room temperature
75g – Granulated Sugar
2 ¼ Tbsp – Matcha Powder
4 Large – Egg Yolk
105mL – Milk
135g – Cake Flour
4 Large – Egg White
75g – Granulated Sugar

Procedure 


1.  Cream butter and granulated sugar until light and fluffy, approximately 5 minutes.
2.  Add Matcha powder to the butter mixture and slowly add the egg yolk one at a time.
3.  Incorporate the Milk, add the flour slowly until combined, do not overmix and set aside.
4.  Whip egg whites until soft peak, slowly add granulated sugar and continue to whip until stiff peak forms.
5.  Fold 1/3 of the egg white into the mixture, continue to add egg whites and fold.  Do not overmix.
6.  Bake 325F 20-30 minutes.