Matcha Cream Cheese Chiffon

Ingredients:

(A) 

160g AP flour

15g Matcha powder

1 tsp Baking powder

1/2 tsp Salt

(B) 

200g Cream Cheese

100g Fine Sugar

7 or 8 Egg Yolks (58-60g ea w/shell)

(C)

180g Whole/Full Milk

100g Oil

Meringue

7 Egg Whites

1-1/2 tsp White Vinegar

100g Fine Sugar

Direction/Instruction:

1. Preheat the oven at 120 deg. C.  Whisk (A) until well combined, no clumps.
2. In another bowl, whisk (B) till the cheese & egg turn creamy.  Add (C) & mix to combine together.
3. Then add in (A) into cream cheese mixture & continue to whisk till the batter become smooth.
4. In a stand mixer, whisk eggs white & white vinegar till bubbles start to form.  Slowly add in sugar & whisk till meringue reaches a stiff peak. 
5. Fold 1/3 meringue into the batter until well combined.  Transfer batter into a 23cm pan; bang a few times & tapping to release any bubbles trapped within.
6. Bake on preheated oven at 120 deg C (Top & Bottom without fan mode) for about 75 mins then increase the oven to 150 deg C (Top & bottom with fan mode) continue to bake for another 20 mins.
7. Immediately remove from oven; bang the pan on the counter a few times & invert to cool down completely before removing from pan.  Gently press & remove with hands.

Note: Baking time may vary depending on the accuracy & type of the oven.