Matcha chiffon

This is probably the worst chiffon that I've made. It didn't rise properly and the top seemed to stick. I knew something was up when I stirred the batter. It was so sticky that it made it hard for the meringue to give it enough lift, despite the ½ tsp of baking powder inside. I also wonder if it could be because I 'played' more with the meringue this time compared to previously in an attempt to incorporate it, to spread it out in the tin more evenly, and finally, to dispell the big air bubbles. The latter didn't seem to have work though. Not likely to try this recipe again soon because to begin with, match is such an expensive ingredient. I paid $4 for 20g of culinary grade matcha (the cheapest brand available) and the entire 20g is needed in the recipe.

Adapted from http://thedomesticgoddesswannabe.com/2016/04/matcha-chiffon-cake/ to increase the liquid in an attempt to make the batter less sticky and added more baking powder for 'lift'

Ingredients

7 eggs, separated

160ml milk (from 149)

100ml oil (from 93)

35 + 135 g sugar (no change as the sweetness is needed to counter the bitterness)

½ tsp salt

21g matcha powder

1 tsp baking powder (from ½ baking powder)

½ tsp cream of tartar

Method

1) In a medium bowl, mix the dry ingredients. Sift the ingredients twice so that the matcha is well incorporated with the flour.

2) In another bowl, whisk the yolks and 35g of sugar until pale. Add the oil and beat until pale. Add the milk and mix well.

3) Sift in the dry ingredients in 2 batches and carefully fold in.

4) In a very clean bowl, beat the egg whites. Add cream to tartar to stabilise. Beat until stiff peaks.

Oddly shaped and cracked

5) Add the meringue in 3 batches to the batter. The first addition is to lighten the mixture so you can be less careful but carefully fold the second batch and then tip the entire batter into the left over third of meringue. Fold in until no streaks remain.

6) Pour into the ungreased chiffon tin and take care to spread more batter at the outer edges. Use a spatula to make zigzag slashes to dispel the bigger air bubbles. Drop the tin 10cm onto the countertop several times to dispel more air bubbles.

7) Bake at 170 deg C for 65 minutes. Remove and immediately invert the tin so that the cake 'hangs' to cool.

8) Once completely cool, carve out the cake from the tin.

Hardly rose and very big air pockets