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Before you jump to Green Tea Chiffon Cake recipe, you may want to read this short interesting healthy tips about Treats that offer You Power.
We all know that eating healthy snacks can help us feel better in our bodies. When we eat more healthy meals and a lesser amount of of the unhealthy ones we usually feel much better. A salad helps us feel a lot better than a piece of pizza (physically anyway). Sometimes it’s hard to find healthier foods for treats between meals. Shopping for snack foods can be a struggle because you have so many options. Here are some healthy snacks that can be used when you need a quick pick me up.
Consider eating almonds if you do not suffer from nut allergies. Almonds have a multitude of health and fitness benefits and are an excellent choice when you need a shot of energy. These types of nuts contain lots of vitamins E, B2, and manganese. Tryptophan, an enzyme also contained in turkey which induces drowsiness, is present in almonds. In the case of almonds, however, they wont make you really miss a nap. Instead, these nuts help to reduce stress and provide a calming feeling throughout your body. Your emotional condition can sometimes be lifted by just eating almonds.
A large assortment of quick health snacks is easily obtainable. Being healthier doesnt have to be a battle-if you let it, it can be quite easy.
We hope you got insight from reading it, now let’s go back to green tea chiffon cake recipe. To cook green tea chiffon cake you need 10 ingredients and 6 steps. Here is how you cook it.
The ingredients needed to make Green Tea Chiffon Cake:
- Use 64 g flour
- Use 4 egg yolks
- Use 16 g sugar (I used glucose powder for healthy reasons)
- Use 48 g water
- Take 48 g coconut oil
- Provide 24 g matcha green tea powder
- Get 16 g sugar (I used glucose powder for health reasons)
- Use 8 g cornstarch
- Take 4 egg whites
- Use 1 tsp green tea gel
Instructions to make Green Tea Chiffon Cake:
- This is for a 6”-7” Chiffon Pan. Preheat oven to 170C. Mix first six ingredients together to make the yolk paste and set aside.
- Mix remaining sugar and cornstarch together and set aside.
- Whip egg whites until they are foamy then add half the cornstarch mixture. Continue to whip and add second half of cornstarch mixture after a few minutes. Whip until soft peaks form. Slow down mixing in the last stages.
- Pour batter into a 7inch chiffon tin and run a chopstick through it 3 times.
- Bake at 170 for 15 minutes then make a few cuts through the top of the cake to help it rise evenly. Lower the temperature to 160 and bake another 30 minutes. Drop it on the table a few times to release hot air then immediately turn it upside down and cool. Once cool, run spatula around the edges to release the cake and serve with whipped cream.
Green tea will lose it quality if you keep it too long, so I think I have to use it more often. This time I use this one, (thank you Kapook). Anyway, this recipe uses a lot of green tea powder so I have to mix it with other brand of green tea too ^^. I choose chiffon cake to use as a base, but I want more butter taste. Hojicha is green tea that has gone through an extra roasting process, turning the tea leaves brown and giving the tea a rich, roasted flavour with a hint of sweetness.
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