Green Tea Chiffon Cake

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Green Tea Chiffon Cake
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4 egg whites
3 egg yolks
60g sugar
55cc oil
65cc milk
70g plain flour
7g green tea(maccha) powder
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(18cm angel food tube pan)

Preheat the oven to 180°C.
Shift plain flour and green tea.

In a large mixing bowl, beat egg whites and sugar until very stiff. Set aside.

In another large bowl, using same beaters, beat the egg yolks, oil and milk.
Pour gradually the egg whites over the batter, folding in to the egg yolk mixture with rubber spatula. Do not stir.
Add the flour until smooth.

Pour the batter into ungreased angel food tube pan.
Bake for 25 - 30 minutes. Invert pan until cool.

Scone

今日はMother's Day。子供達が朝昼晩、と食事を作ってくれることになっています。

朝食メニューは私のリクエストで、スコーンとミルクティーにしてもらいました。これは昔、日本の雑誌からコピーしたレシピですが、シンプルで美味しいので気に入ってます。

食べ終わってから、写真を撮るのを忘れていたことに気づいてあわてて撮りました。お陰で最後の1個のスコーンになってしまった…。

おいしかったよ！Thanks, kids!


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Scone
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230g selfrasing flour
60g butter
50ml milk
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Makes approximately 10 scones

Preheat oven to 200°C.

In a large mixing bowl, put the flour. Cut in butter with knife till mixture resembles fine breadcrumbs.

Add the milk and mix to make a smooth dough. Knead lightly on a floured surface. Roll or pat to about 2 cm thick and either cut into 10 scones.

Bake for 10 - 15 minutes or until brown.

Serve warm with jam and whipped cream.