Green Tea Chiffon Cake

I am not a fan of green tea but I love the challenge of baking chiffon cakes and this is one that I am particularly proud of. I may have 'OD'ed on the green tea powder so if you prefer a more subtle taste, go a little easy. 

Ingredients: (20cm tube pan)

4 egg yolks
100 gm castor sugar (divided use)
1 tbsp honey
4 tbsp canola oil
80 ml evaporated milk
2 tsp green tea powder
1 tsp vanilla essence
80 gm cake flour
20 gm corn flour
1 tsp baking powder
4 egg whites
a pinch of salt
1/2 tsp cream of tartar

Method:

a) Mix green tea powder in lightly warmed evaporated milk and set aside. 
b) Cream egg yolks, 40 gm castor sugar & honey with hand whisk till sugar is completely dissolved. Mixture will be quite thick at this stage.
c) Add in canola oil and mix well. Pour green tea mixture and mix well. Batter should be smooth at this stage.
d) Sieve flours & baking powder into mixed batter and mix till no lumps.
e) Beat egg whites with electric beater till frothy, sprinkle pinch of salt and cream of tartar at frothing stage. Beat till soft peak and add in 50 gm sugar by tablespoons. Egg white should be beaten till firm peak.
f) Fold in 1/3 portion of egg white into yolk mixture. Lightly in fold in the rest of the egg white 1/3 at a time.
g) Put batter into a chiffon cake pan and bake at 175C for 45 – 55 minutes or until skewer comes out completely clean.
h) When the cake is cooked, remove from oven and invert cooked cake on a wire rack to cool. Remove cake from pan and serve with green tea ice-cream! 

Some helpful tips: 

a) Level the batter in the cake pan before baking. Leveling helps with the rising and definitely leaves a first good impression. 

b) Wipe the sides and centre tube the cake pan with a kitchen tissue roll of any excess batter which may have accidentally got on to it when pouring batter.