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1
Combine cake flour with matcha and sift.
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2
Warm the milk to body temperature.
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3
Preheat the oven at 340F/170C.
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4
Finely chop the white chocolate and coat with cake flour.
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5
You could also use mini chocolate chips.
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6
Separate the egg yolks and egg whites, and chill the whites in the fridge.
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7
Add granulated sugar to the yolk and whisk until it turns pale.
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8
Add vegetable oil to the bowl from Step 3 and mix well.
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9
Stir in the milk.
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10
Add the powdered ingredients and whisk well.
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11
Add a pinch of salt to the egg white.
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12
Add granulated sugar in small batches and whisk.
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13
When it's whipped, add the remaining granulated sugar.
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14
Make a fine and glossy meringue.
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15
Stop when the egg whites form peaks with tips that curl over when the whisk is lifted.
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16
Blend at low speed.
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17
Stir in 1 spoonful of meringue into the egg yolk dough with a whisk and blend.
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18
The meringue will dry up quickly, so make sure to keep whisking.
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19
Add half of the remaining meringue into the dough from Step 7.
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20
Stir lightly and gently with a rubber spatula.
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21
Add rest of the meringue into the mixture from Step 9 , then mix and spoon.
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22
Stir gently until the egg yolk and egg white is completely blended.
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23
Knock off excess flour from the white chocolate and add to the batter.
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24
Mix lightly and pour into the mold.
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25
Stop when it's about 80% full.
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26
Stir about 3 times with a chopstick.
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27
Hold the sides with both hands and shake.
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28
Make sure the batter covers all sides of the mold.
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29
Bake 20 minutes at 340F/170C, then 15 to 20 minutes at 320F/160C.
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30
Test with a skewer and make sure it comes out clean.
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31
Turn over the mold immediately and let cool on a bottle, or something stable.
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32
When it's slightly cooled, cover with a plastic bag to avoid drying up.
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33
Remove from mold when it's completely cooled down.
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34
Note: it's alright not to add white chocolate.
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35
If you opt out, add 20 g of sugar to the yolks.
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36
Here's the basic chiffon recipe
