Ingredients:
- 3 egg yolks
- 30 gr sugar
- 30 ml (2 tbsp) salad oil
- 5 gr of green tea
- 35 ml (2 tbsp + 1 tsp) water
- 75 gr flour
- 130 gr egg whites (from 3-4 eggs)
- 40 gr of sugar
How to make:
- Preheat the oven to 350 F.
- Beat the egg yolks and sugar (30 grams) until white.
- Add salad oil, stir using a whisk until mixed.
- Add the green tea and stir again.
- Pour water into it in 2 stages of stirring.
- Then put the flour. Stir it and set aside.
- In a separate bowl beat the egg whites using medium speed until soft peaks.
- Then add the second portion of sugar (of 40 gr), whisk up approximately 80% of sugar mixed.
- Add the remaining sugar, using low speed, beat until the sugar is well blended.
- Put the egg white mixture into the previous batter, stir well.
- Pour the mixture into the chiffon pan (I use a teflon loaf mold 7×23 cm).
- Bake for 25 minutes (place the pan in the middle tray) in a temperature of 350 F.
- Then bake for 10-15 minutes at a temperature of 300 F.
- Once cooked, remove it from the oven, and immediately turn. Allow the cake to cool.
- After the cake completely cools, remove it with a knife or spatula.