hokkaido milk matcha chiffon cake

Have you ever tried Hokkaido milk?

IMG_7825

It is delicious! There is a natural sweetness to the milk that is extremely pleasing. Unfortunately, it is also pretty expensive. For that reason, I rarely buy Hokkaido milk and when I do, it is for baking.

Today I am using Hokkaido milk to make a chiffon cake. I am really excited about this cake because it is so basic. Apart from the two very thin layers of matcha powder I added to the cake, the flavor only comes from the milk.

IMG_8170

I am glad to report that I haven’t been disappointed.

This is one gorgeous cake. There is so much beauty to be found in something that is so simple.

IMG_8187

Let me show you how to make this cake.

In the bowl of a mixer, beat together egg yolks and sugar until the mixture becomes pale and light.

IMG_7808

Add vegetable oil and continue beating. The mixture will lighten some more.

IMG_7814

Reduce the speed of the mixer. Add the milk and mix until combined.

IMG_7818

IMG_7829

Fold in the dry ingredients.

IMG_7821

IMG_7831

Set this aside.

In a clean mixing bowl, whisk the egg whites until foamy. Add cream of tartar and continue whisking until soft peaks form.

IMG_7833 IMG_7839

Gradually add the sugar and whisk until stiff peaks form.

IMG_7842 IMG_7849

Transfer 1/3 of the meringue into the yolk mixture. Beat it in. This stabilizes the egg yolk mixture.

IMG_7854 IMG_7857

Gently fold the remaining meringue into the yolk mixture in 2 batches until no white streaks remain.

IMG_7859

IMG_7861

Ladle 1/3 of the batter into an UNGREASED tube pan. Lift and drop the pan gently onto the work top to remove the larger air bubbles.

IMG_7863

Sieve a layer of matcha powder on the batter.

IMG_7865 IMG_7872

Carefully ladle another 1/3 of the batter onto this layer. Scatter more matcha powder and finally ladle the remaining 1/3 of the batter onto the matcha powder.

IMG_7875

Lift the pan about 10cm off the tabletop and very gently, drop it to remove the larger air bubbles. Repeat this twice more.

Bake at 170°C for the time stated for the size of tube pan you are using. If the top of the cake gets too brown, place a piece of aluminium foil over the cake and continue baking. 

Once baked, invert the pan immediately to cool completely before unmolding.

IMG_8184

Note: The matcha powder can be a little bitter. If you are making this for children, omit the matcha powder.

*NOTE: Having problems with your chiffon? Chiffon Troubleshooting – See here!

Hokkaido Milk Matcha Chiffon Cake
Write a review
Print
For 18cm tube pan
  1. 4 egg yolks
  2. 80ml Hokkaido milk
  3. 53ml oil - I used canola oil
  4. 20g caster sugar
  5. 100g cake flour
  6. 1/2 teaspoon baking powder
  7. 1/4 teaspoon salt
  8. 4 egg whites
  9. 60g caster sugar
  10. 1/4 teaspoon cream of tartar
  11. some matcha powder
  12. Baking Time: 35 minutes
For 21cm tube pan
  1. 5 egg yolks
  2. 100ml Hokkaido milk
  3. 66ml oil - I used canola oil
  4. 25g caster sugar
  5. 125g cake flour
  6. 1/2 teaspoon baking powder
  7. 1/4 teaspoon salt
  8. 5 egg whites
  9. 75g caster sugar
  10. 1/4 teaspoon cream of tartar
  11. some matcha powder
  12. Baking Time: 45 minutes
For 23cm tube pan
  1. 6 egg yolks
  2. 120ml Hokkaido milk
  3. 80ml oil - I used canola oil
  4. 30g caster sugar
  5. 150g cake flour
  6. 3/4 teaspoon baking powder
  7. 1/2 teaspoon salt
  8. 6 egg whites
  9. 105g caster sugar
  10. 1/2 teaspoon cream of tartar
  11. some matcha powder
  12. Baking Time: 55 minutes
For 25cm tube pan
  1. 7 egg yolks
  2. 140ml Hokkaido milk
  3. 93ml oil - I used canola oil
  4. 35g caster sugar
  5. 175g cake flour
  6. 1/2 teaspoon baking powder
  7. 1/2 teaspoon salt
  8. 7 egg whites
  9. 125g caster sugar
  10. 1/2 teaspoon cream of tartar
  11. some matcha powder
  12. Baking Time: 65 minutes
Instructions
  1. In the bowl of a mixer, beat together egg yolks and sugar until the mixture becomes pale and light.
  2. Add vegetable oil and continue beating. The mixture will lighten some more.
  3. Reduce the speed of the mixer. Add the milk and mix until combined.
  4. Fold in the dry ingredients. Set this aside.
  5. In a clean mixing bowl, whisk the egg whites until foamy. Add cream of tartar and continue whisking until soft peaks form.
  6. Gradually add the sugar and whisk until stiff peaks form.
  7. Transfer 1/3 of the meringue into the yolk mixture. Beat it in. This stabilizes the egg yolk mixture.
  8. Gently fold the remaining meringue into the yolk mixture in 2 batches until no white streaks remain.
  9. Ladle 1/3 of the batter into an UNGREASED tube pan. Lift and drop the pan gently onto the work top to remove the larger air bubbles.
  10. Sieve a layer of matcha powder on the batter.
  11. Carefully ladle another 1/3 of the batter onto this layer. Scatter more matcha powder and finally ladle the remaining 1/3 of the batter onto the matcha powder.
  12. Lift the pan about 10cm off the tabletop and very gently, drop it to remove the larger air bubbles. Repeat this twice more.
  13. Bake at 170°C for the time stated for the size of tube pan you are using. If the top of the cake gets too brown, place a piece of aluminium foil over the cake and continue baking.
  14. Once baked, invert the pan immediately to cool completely before unmolding.
Notes
  1. The matcha powder can be a little bitter. If you are making this for children, omit the matcha powder.
  2. Note that every oven is different – you need to experiment until you find a temperature that is best for baking chiffon cakes.
  3. I use 65g eggs for all my bakes.
The Domestic Goddess Wannabe http://thedomesticgoddesswannabe.com/




You might also want to try: