We got a box of eggs from our CSA farmer each Saturday. Apparently, with my lack of cooking, the rate of consuming them was much slower than the rate of getting them. We didn't want to stop getting the eggs because our CSA farmer didn't always have chicken eggs. We loved her chicken eggs because they came from her own farm. The yolks were deep orange, great for baking and salted egg =) I knew that storing eggs is not a bad idea. They can stay good when refrigerated.
So there was time when we had 4 boxes of eggs in the refrigerator. Having a lot of eggs, I decided to bake a chiffon cake. Some time in the past, I baked chiffon cake a lot, from green tea, orange, spice, strawberry blueberry, chocolate, to pandan flavor. I think I got drifted from chiffon cake because I can't remember the last time I baked one. This time I chose green tea flavor with slices of red plums and sprinkled with black sesame seeds.
Green Tea Chiffon Cake
Whisk until stiff peak form: 8 egg white
1/2 cup granulated sugar
1/2 tsp cream of tartar
In a separate bowl, beat until pale: 8 egg yolk
1/3 cup + 1 Tbs granulated sugar
Pour to the egg yolk mixture: 1/2 cup oil
1/3 cup water
Sift: 1 3/4 all-purpose flour
1 tsp baking soda
1 tsp baking powder
2-3 (depends on brand) tsp green tea powder
A dash of salt
Gently fold egg white to egg yolk mixture gradually just until blended. Do not over mix!
Pour the batter into an ungreased chiffon pan (tube pan), bake with preheated oven at 325'F for 1 hour or until a chopstick inserted into the center of the cake comes out clean.
After removing the cake from the oven, immediately invert the pan and place on a bottle or flat surface so it is suspended over the counter (1hour).
Run a knife around the inside of the tube pan and center core to remove the cake.