As a chiffon novice, this recipe is robust even with my clumsiest effort. This is a very good recipe from the very prolific justonecookbook which every post never fails to excite my imagination.
In between preparing the yolk base batter and white meringue, remember to clean the whisk so that the whites can foam properly.
A- 75g cake flour, 1 tsp baking powder, 1 Tbsp matcha
B- 3 egg yolks, 25g caster sugar, 50ml oil, 50 ml water
C- 3 egg whites, 50g caster sugar
Combine and sift these : 75g cake flour, 1 tsp baking powder, 1 Tbsp matcha powder. Set aside.
Adapted from here
Preheat the oven to 170C.
Whisk these until frothy :
3 egg yolks, 25g caster sugar, 50ml oil, 50 ml water.
Sift in flour mixture and whisk, in 3 batches.
Whisk these until stiff peaks form :
3 egg whites, 50g caster sugar
Add 1/3 of white foam to the egg batter. Fold in.
Add the rest of the foam in small batches. Fold in.
Transfer the batter to ungreased chiffon flute pan with removable base.
Bake in a preheated oven at 170C for 30 minutes.
When done, invert the pan, cake and all, to cool on a heavy can.
Remove the chiffon cake from the pan.
Keeps well for 2 days.