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October 25, 2016 2 min read

Thanksgiving is just around the corner and, as we know, this is one of the most important dates on the US calendar.

It’s a time to spend with family, where loved ones gather for big parties, sharing delicious homemade dishes and sweet desserts. So in the spirit of Thanksgiving, today we want to share with you a new matcha recipe that is the perfect dessert for the coming holiday season.

This recipe is classic and simple, but tasty, making it a great dessert for a cozy dinner celebration with your loved ones. Let’s meet Le, aka @le.chiffon18 and her amazing Assorted Matcha Vanilla Chiffon Cake.

Alternate Matcha & Vanilla Chiffon Cake Recipe - Soft, fluffy, and sweetly delicious cake for parties, family gathering or your special occasions

Le is a home baker who specializes in chiffon and ogura cakes, experimenting with different techniques and ingredients for her creations.

Le’s favorite Asian ingredients she incorporates into her cakes are pandan and matcha. These two flavors create a delightful, natural and irresistible sweetness for many of her desserts. You can check out Le and her delectable works via her instagram.

This chiffon cake consists of assorted slices of vanilla and matcha chiffon cakes. The texture is moist, tender and soft, complementing the delightful flavors and aroma of matcha and vanilla.

Green Tea Vanilla Chiffon Cake

Yields two 18-cm cakes

Ingredients

6 egg yolks
25g caster sugar
75g corn oil
½ tsp vanilla extract
75g fresh milk
100g cake flour
1 tsp matcha green tea powder
6 egg white (large or A size)
100g caster sugar

Method

Whisk lightly egg yolk with sugar.
Stir in corn oil, vanilla extract, milk and then cake flour to combine, set aside.
Divide the egg yolk mixture into two equal portions in separate mixing bowls.
Mix green tea powder into one portion till well combined.
Beat the egg white in another bowl until foamy.
Add gradually sugar in then beat till almost stiff peak or firm peak (not too firm as it’s difficult to fold).
Gently fold well half of meringue into the vanilla yolk mixture and another into the matcha yolk mixture using a silicone spatula.
Pour each batter into 2 separate round white aluminium 18-cm pans lined with baking paper at the bottom.
Bake at pre-heated oven at 170C for 40-45mins.
Remove from oven and immediately invert the loaf pans on the cooling rack.
Let them cool for about 3-5 mins then immediately invert back the pans (don’t wait too long to prevent hot steam trapped at the bottom and shrinkage).
Run a thin and sharp knife along the sides of the pans to remove the cakes.
Remove the baking paper and continue let them cool down completely on the wire rack.
Cut the cakes into same sized slices and place each flavor alternately.