Hi Lily! Wow this cake looks delicious! So sorry to interrupt your Japan vacation, Nami…but thank you for confirming! I love your recipes, your website is now my first go-to place to look for any inspirations. Look forward to trying more of dishes from your blog. I will forward her the link to your website so that she can try making the cake herself. So yummy! I want to share that beautiful cake ! I think I showed that in my other recipe. The yolk batter was thick n sticky n my cake turned only filled up abt 65% of a 17-cm chiffon pan. 3) If you use 100% matcha, you should not need to add more. Thank you , Hi Pina! I’d double the recipe and fill up, then I’d use other pan for the rest of batter. My first thought – what type of chiffon cake pan do you use? Other recipes could be using milk, citrus juice, etc. Finally, the last time I baked a chiffon cake I used a knife to remove the cake from the pan but it left my cake edges not very smooth. I agree it’s really good to have a recipe that gives a consistent result. I make this chiffon cake often (our family loves Matcha, so this is probably made often most among all my chiffon cake flavors) and I never had any issue following my own recipe. You think you’re baking at the right temperature, but the heat wasn’t enough and you underbake, which makes sense for not rising or a fall after flipping upside down. I did read that in Japan they beat chilled egg whites, is that what you do? ZjQ1MTJhYjJhYjAxMTVlNzVlMjgwODRhYzAzMjFiODU2ODk5MDhkYTY1ZTFk That would be my second choice for a chiffon cake. Yes, it matters for the final result to have the right amount of ingredients. Njg1MTE1Yzg0MWM3NmIxZmQwMjk5YjM2MTEyMWIyMjMzMDQwMDVmMmU0NmVi In a large bowl, whisk egg yolks and add ⅓ of the sugar. . NWUxZmY5MTRkMTcwNTk2NWJmNjE3MzU1OTI2YThmNGU3YjlhYThjNWQ3M2Mx Realized when the texture is not full liquid but with some richness in ingredient like matcha or chocolate powder, it couldn’t raise as much compared to pandan chiffon cake which the juice is more liquid and not so rich. Did sesame again and it worked well! Thank you for your kind feedback. , This looks super tasty! MDZhOTRhNDg4YTlhNDkxNjIyMzVjNDFmZThkNmVlZTMzNDg0N2NmYWI4YmVl Thank you for the recipe I would like to try making this. Based on your flour weight, my guess is yours is a regular height, rather than the tall. We can’t get those here in the US. I would also like Pandan flavour but I am having difficulties finding the Pandan leaves here in the Vancouver area. Thank you for replying to me, I appreciate it a lot. It’s American way of making cake flour, which is why the method is in 1 cup…… If you double this recipe (which is why you mentioned 150 g cake flour), you will need ⅔ cup cake flour x 2. Hi Eleni, Happy New Year! ZSI6IjJlMmJlMWE5YjljNDk1ZDk4ZTE2ZjgyMDVjZTZlOWU4NTQxY2JhMDU4 Here’s the chart I use for basic chiffon cake: Hi Nami, can I just double check if this is the correct recipe for making a 25 cm matcha chiffon cake? Hi Karla! It made me fearful to try a chiffon cake. Can I replace veg oil with olive oil? No, chiffon cake is not from Japan, but we’re crazy about it. . Thanks for trying my recipe twice already! Thanks very much for the recipe! Maybe the heat source is too close to the cake top? Hmmm I’m not sure if the result would be optimal, but you “can” bake this batter in a cupcake liner and it should rise. I need to find some real pandan flavored dessert soon! Maybe the baking time wasn’t enough or lack of beating egg whites… It’s a bit hard to say what could cause it. O_0. MTYzNWI1MmEyNzg4ZjE1NTM2OWE5YzRmMWQ3ZmJlYjc2YzA3NGU3MmNkOWUw Using a stand mixer, whip the egg whites on medium low speed (speed 4) till opaque and foamy and bubbly. I knew someone is better at calculating. Since you mentioned you are a beginner baker, maybe it’s caused by lacking some techniques (generally speaking), considering that you use exact ingredients I listed without a substitute and use an aluminum cake pan (very important not to use a non-stick). Let me see… I probably need more information to fully understand the situation. I assume the cake may not be as light as it would if you used white sugar. 33) and the via SBS On Demand. If it’s yellowish green (not pretty), it’s low grade. Non stick is heavier than aluminum, reflective and shiny, and it’s slippery. Perfect for a light afternoon snack! Often, the oven setting doesn’t display the actual oven temperature. I’m excited to try it. 3 large egg yolks ½ cup sugar (measure ½ cup and remove 1 Tbsp to be precise) 3 Tbsp neutral-flavored oil (vegetable, rice bran, canola, etc) (measure 3 Tbsp and remove 1 tsp to be precise) ¼ cup water (4 Tbsp) ⅔ cup cake flour (measure ⅔ cup and remove 2 tsp to be precise; You can make your homemade cake flour with all-purpose flour and cornstarch. Hollandaise Sauce is one of the great classic sauces of the world that’s notoriously hard to make by hand, even for seasoned chefs. I am so happy and excited that you tried this recipe and it came out well. Thank you very much! Thanks so much for your update! Thank you very much for trying Nami’s recipe and for your feedback. Thank you! !So I need to try again, and next time I’ll double the dose!!! I think the sponge is really fine and soft so it helps to make in the chiffon cake pan. Dear Nami, I tried this recipe into cupcakes liners but unfortunately they just collapsed in the middle. Are you hand whipping or use a hand-held/stand mixer? I wasn’t there in the kitchen with you so I’m not sure how you made it. NmYyZTg0YjYxZGJkZjFmMjMzMDEwYTIyYmY4MjU2YjI2OTVkZmMxYjAzMjY5 Tried sesame again and this time worked really well. 2) I m baking at 170 degree n my cake top hv big cracks, unlike yours. Maybe it’s lower than what it says (only you can tell by placing the oven thermometer inside the oven). Thanks so much for sharing your tip to make Orange Chiffon Cake! My guess is that matcha powder is lighter than cocoa, so you need more wet ingredients in order to include more cocoa powder. Worked well! . Delicate green tea chiffon cake recipe. . It may affect the taste and density of the cake but I think you can make it (I’ve never tried it before). Use a thin sharp knife or thin offset spatula and run it around the cake. Sift cake flour, matcha, and baking powder together and add to the egg yolk mixture in 3 separate times. It will be the same tone. In case you’re interested, I have listed a store that sells and ships chiffon cake pan internationally. Just slightly increase? Please find my answers below. , Hi Patricia!

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