Tall, fluffy, light and moist — words I would use to describe this matcha and cocoa nibs chiffon cake. I made this for a recent Christmas potluck party, hoping that the red and green combination would pass off as something from a Christmas menu!
I’ve always enjoyed making chiffon cakes. Fast to make and always a joy to watch it rise in the oven. I’m glad I added the cocoa nibs as it gave the cake more dimension and bite. I bought the bag of cocoa nibs during my recent trip to Paris and I’m glad I finally put it to good use!
There was a period of time when I was obsessed with making chiffon cakes. Since then, I’ve experimented with various flavours – Orange, Yuzu, Black Sesame, Chai, Earl Grey and Milk Tea. I’ll get down to blogging about them soon!
You can leave it plain as it is, or dress it up with a chocolate glaze and some fresh fruit. It’s entirely up to you!
I added a valrhona chocolate glaze for mine and topped it with some raspberries.
- 70g Plain flour
- 10g Green tea powder
- 5 Egg yolks
- 20g Caster sugar
- 70g Water
- 60g Canola oil or corn oil
- 4 tablespoons of cocoa nibs
- 90g Caster sugar
- 10g Corn flour
- 5 Egg whites