Matcha Chiffon Cake · La festa del cavolo
The matcha chiffon cake published in 2010: rice flour and rice oil, green tea in the batter and a matcha meringue topping.
Method
For the cake, combine the rice flour, sugar, baking powder, salt and matcha in one bowl. Beat the 5 egg whites to stiff peaks in another.
Whisk the 4 egg yolks with the water and rice oil. Mix in the dry ingredients, then gently fold in the beaten whites, following the method in the later Chiffon Cake reWANPHed.
Pour into a tube pan and bake according to the reference recipe for this size of cake. Cool upside down, then unmould when cold. The 2010 post gives neither baking temperature nor time.
For the topping, the article specifies a matcha meringue made with 2 egg whites, 125 g sugar and ½ tablespoon matcha, but does not describe how to make it. Use a trusted meringue method, then flavour it with matcha.
About this recipe
The original 2010 article refers readers to “Il libro del cavolo” for the cake and to Pellaprat for the meringue. The cake method above is adapted from the author’s 2021 Chiffon Cake reWANPHed, not transcribed from the book. No missing baking time or temperature has been invented.
Original article: wanph.blogspot.com