Simple Matcha (Green Tea) Chiffon Cake

Ingredients*:

2 cups all-purpose flour

4 tsp

baking powder

2/3 tsp salt

4 tsp matcha

1 cup caster sugar (or finely ground white sugar)

6 egg yolks

8 Tbls vegetable oil

2/3 cups orange juice (or water)

8 egg whites

Directions:

Preheat oven to 170 C (or 340 F).

Sift together flour, baking powder, salt, and matcha.

Add 1/2 cup of the sugar to the egg yolks and beat until the mixture turns pale in color. Add oil and orange juice and mix.

Gradually add the sifted flour to the mixture and lightly mix.

In a separate bowl, beat the egg whites and slowly add remaining sugar. Continue beating until peaks form.

Mix 1/3 off the egg whites into the batter.

Fold the rest of the egg whites in, stirring carefully.

Pour batter into an angle cake tin (or bundt cake, if you don't have an angel cake tin).

Bake for 35 - 40minutes.

Place pan upside down and let cool completely.

Frosting:

You have two options when it comes to frosting:

1) Mix whipped cream with 1/3 package of koshi an (azuki pack), which you can buy at Japanese supermarkets such as Mitsuwa, or make it yourself.

2) Stir in 1 package of tsubu an with Basic Frosting. For a dairy-free option, substitute coconut milk for cow's milk and Earth Balance, "a naturally buttery spread", for butter.**

*Altered version of Group Recipe's Green Tea Chiffon Cake.
**This frosting option is also vegan.

Note: This is what the Koshi an package from Mitsuwa looks like.