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Oil-free Green Tea Chiffon Cake
Oil-free Green Tea Chiffon Cake

Before you jump to Oil-free Green Tea Chiffon Cake recipe, you may want to read this short interesting healthy tips about Energy Boosting Snack foods.

We are very mindful that having healthy meals can help us feel better inside our bodies. We have a tendency to feel way less gross when we increase our intake of nutritious foods and lower our consumption of junk foods. A little bit of pizza does not cause you to feel as healthy as ingesting a fresh green salad. Selecting healthier food choices can be tough when it is snack time. You can spend numerous hours at the grocery store searching for the perfect snack foods to help you feel healthy. Here are some healthy snacks which you can use when you need a fast pick me up.

If you are looking for a speedy snack, you can’t go drastically wrong with a whole grain one. A mid-morning snack of whole grain bread together with some protein will maintain you until it’s time for lunch break. Eating on the run can be healthier with whole grain chips and crackers. Make the change from refined products including white bread to the healthier whole grain alternatives.

You don’t have to look far to find a wide variety of healthy snacks that can be easily prepared. Being healthier doesnt really need to be a battle-if you let it, it can be quite uncomplicated.

We hope you got benefit from reading it, now let’s go back to oil-free green tea chiffon cake recipe. To cook oil-free green tea chiffon cake you need 5 ingredients and 20 steps. Here is how you cook it.

The ingredients needed to cook Oil-free Green Tea Chiffon Cake:
  1. Use 4 Eggs
  2. Prepare 95 grams Cake flour
  3. Get 5 grams Matcha
  4. Provide 90 grams Sugar
  5. Get 60 grams Milk
Steps to make Oil-free Green Tea Chiffon Cake:
  1. Measure out all of the ingredients. Please put the egg yolks and egg white into separate bowls.
  2. Measure the cake flour and matcha into the same bowl and mix with an egg beater.
  3. Add a bit of sugar to the egg yolks (about 10 g), and mix until white.
  4. Add in the milk and stir some more.
  5. Add in the powdered ingredients at the same time, and gently mix until the flouriness is gone.
  6. This is what it should look like after mixing. It looks like pancake mix. Heat up the oven once you get this far.
  7. Whip the egg whites on high speed with a hand mixer. Do so at first without adding anything in.
  8. After it has whipped up a bit, add in the remaining sugar from step 3 in over 2-3 batches, and thoroughly whip until it shines.
  9. Whip the egg whites for an additional three minutes once you reach the point where you think it's good enough. Whip for an additional three minutes on a low speed after that for a proper meringue.
  10. Add 1/3 of the meringue to step 6, and mix until it blends together smoothly with an egg beater.
  11. Add in half of the remaining meringue, and this time scoop up the batter from the bottom to the top with a rubber spatula while turning the bowl, and fold it onto it self in a cutting manner.
  12. Mix in the remaining meringue in the same manner. A nicely mixed batter will have a shine.
  13. Pour the completed batter all at once into the cake pain from above, and hit the bottom of the pan 2-3 times while holding onto the center to remove the air.
  14. Bake in an oven at 170-180°C for 45 minutes. Use 170°C for an oven with a strong heat, and please set it at 180°C if it is weaker.
  15. The cake will crack; let the crack turn golden brown, and cover with aluminum foil if it looks like it will burn more than that.
  16. Take it out of the oven immediately after baking, and flip it upside down immediately onto a bottle or mug cup to cool.
  17. Cover with a plastic bag once the residual heat subsides, and it will become rich and delicious.
  18. Press down on it firmly at first around the edges and center of the pan when taking it out, lift the center up, and carefully remove it from the bottom of the pan.
  19. It feels really good if you can take it out cleanly. It's definitely worth a shot.
  20. I topped it with dainagon adzuki beans this time.

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