|Ingredient||10-inch Cake||26cm Cake|
|Egg Yolk Mixture|
|cake flour||5⅔ oz.||160g|
|corn starch||¾ oz.||20g|
|matcha||3 Tbsp.||3 Tbsp.|
|vegetable oil||2¾ oz.||80ml|
This light, moist chiffon cake is flavored with matcha (powdered green tea), giving it just a hint of bitterness without being overwhelming in its tea-ness. It is a little too lightly-flavored to stand by itself as dessert, and not quite substantial enough to be anything other than a dessert, so it should really be paired with some sweetened whipped cream. Served that way, however, it is an elegant complement to a fancy meal.
To complete the effect, you can add a spoonful of sweet adzuki bean paste and dust with some matcha powder for a distinctively Japanese dessert that isn’t so exotic it need be labeled an acquired taste.