Green tea chiffon cake

Have not been baking for a while lately, the thought of baking something just pops up of my mind, have been wanting to try the recipes from the book Okashi by Keiko Ishida as the recipes looks so tempting and not complicated to do. Bought a small bottle of green tea from takashima basement and attempt this cake. The result of this cake turns out alright comparing to my recent attempt on other chiffons.
The fragrant of the tea in the cake was pretty mild when the cake was warm, its much stronger when the cake is cool.

Make one 20cm cake (my tube pan is bigger so the cake looked shorter)

Pastry flour  70g (I use top flour)

Green tea powder 10g

Egg yolk 5

Castor sugar 20g

water 70g

canola oil 60g (I use corn oil)

Meringue

Egg white 180g (about 5 eggs)

Castro sugar 90g

rice flour or corn flour 10g

1. Preheat oven to 160deg C.

2. Sift flour and green tea powder twice. Combine egg yolk and sugar in a bowl and mix well. Add water and canola oil and blend together. Add flour and green tea powder mixture and mix until batter becomes sticky. Set aside.

3. Make meringue. Combine sugar and rice or corn flour. Beat egg white until foamy. Add half of sugar mixture and continue beating for a few minutes, then add remaining sugar and flour mixture and beat until egg whites are glossy, with stiff peaks.

4. Add one third of meringue into egg yolk mixture and fold in lightly, then add remaining meringue and fold to incorporate completely.

5. Pour batter into and ungreased chiffon cake tube pan. Bake for 40-50min. When cake is done, remove cake from oven and turn it over, leaving it to cool.

6. Once cake has cooled completely, carefully run a knife or spatula around the sides of the cake to loosen it before inverting onto a wire rack.