Are you the type of person who loves a light airy cake? Or do you prefer one that’s densely moist with a bit more to each bite? I actually enjoy both! And this chiffon cake is more on the light side and by pairing that airy and super soft texture, goes extremely welly with sencha. We started with whole leaves and chopped ’em into itty little bits in my spice grinder. The result? A soft green tea flavor cake that is well-balanced in terms of flavor, texture and goes well with many toppings.
I used Japanese flour – hakurikiko. If you can’t find us Japanese flower just use cake flour American or make your own cake flour by substituting 2 tablespoons of cornstarch to 1 cup of all purpose flour and take out 2 tablespoons of all-purpose flour and I have cake flour