How to make Matcha Cocoa Chiffon Cake (Water Bath Method)

Cooking is a luxury for urbanites. Many people now do not have the habit of cooking at home, and the kitchen has gradually become a decoration. Simple cooking is what many people are pursuing nowadays. The dish Matcha Cocoa Chiffon Cake (water bath method) can be made quickly without waiting for a long time.

1. Separate the egg white first. Add egg yolks and cream balls and mix well.

2. The cream ball I use is this one, which is animal-based, not plant-based, so it is healthier to eat. You can also use milk instead of this.

3. Sift the low-gluten flour, matcha powder and milk powder into the egg mixture and stir well.

4. After stirring evenly, the batter should be fine and free of particles.

5. Beat the egg whites. Add the sugar into the egg whites in three batches. (I put all the sugar in at once, not in three times.)

6. After beating, the egg whites will not flow when turned upside down.

7. Add one third of the egg whites into the batter and mix well.

8. Pour one-third of the batter into the egg whites and mix evenly. Then pour all the batter into two-thirds of the egg whites and mix evenly.

9. After stirring evenly

10. Put it into the mold and remove the bubbles

11. Preheat the oven at 140℃ for 5 minutes. Water bath method: Put some water in the baking pan, then put the mold with batter into it, and bake at 140℃ for 40 minutes.

12. After baking, it looks perfect without any cracks.

13. After taking the cake out of the oven, immediately turn it upside down on the baking rack to avoid severe shrinkage.

14. Remove from the mold after cooling. It's still quite perfect when it's taken off.

15. Sprinkle with cocoa powder for decoration.

16. Once it’s done, you can cut it into pieces and enjoy.

17. Pretty good looking

The Matcha Cocoa Chiffon Cake (water bath method) is easy to make and can be made in no time. It is suitable for people with a fast pace of life and busy work, and does not interfere with work or study time.