I adore green tea flavoured desserts. Whether it's ice-cream, macaroons or tiramisu, if you permeate the dessert with green tea, I will be drawn to it like a moth to a flame. When this chiffon cake recipe popped up on my Facebook stream, I bookmarked it for a free day. The "free day" came almost a year later, a week ago from today, when I finally realized I needed a break from my work, sleep, eat routine.
As I have recently been abruptly thrust into the reality of a working life, I can now relate my posts to the working crowd. I completely understand that most people wouldn't drag themselves out of bed on a weekend to bake. If, however, you're a 9-6 (or later) worker bee and find yourself feeling a sudden, inexplicable urge to bake (or your girlfriend thinks it will make for a "fun" couple activity), one advantage of having this chiffon cake for breakfast is that it's full of matcha powder and therefore caffeine, which is bound to keep you up on lazy mornings on your way to work.
Either way, it was incredibly satisfying to bake, but I think I will stick to more sedentary things like online shopping or vegetating in front of a tv screen next weekend.
|Sift matcha powder, cake flour and baking powder together|
|Whisk 6 egg yolks together|
|Whisk egg yolks and matcha/flour mixture together until lusciously creamy|
|Whisk 6 egg whites in a clean, non-oily metal bowl at high speed with your mixer (trust me, doing this by hand is extremely exhausting) until stiff peaks form|
|Stir in 1/3 of the fluffed up egg white into the creamy matcha mixture, then fold in the next 2/3.|
|Pour everything into the chiffon pan!|
|Bake for 30 minutes at 170 degrees until toothpick comes out clean, then flip over to cool. DON'T rush to take it out of the pan!|
|Voila! Yummiest, fluffiest, softest cake ever.|