I was in one of my 'baking mood' again. So with some leftover green tea powder bought a while back, I whipped up a chiffon cake with green tea, with referecnce from Alex Goh's Fruity Cake book. I added some dark chocolate for the extra added flavour. You can't really go wrong with chocolates in anything. :)
Mix 70g milk, 1 1/2 tsp green tea powder together till well blended, then and add 70g (I use margarine as my butter was hard as a rock) and cook till butter melts. Sieve in 90g of plain flour till well combined. Add in 4 egg yolks and mix well. Separately, whip 4 egg whites until foamy, then add 100g sugar and 1/8 tsp cream of tartar till soft peaks form. Add a third of this meringue into the green tea mixture and mix well, then add remaining meringue into it. You can add 120g of chestnuts if required (but I didn't). Bake at 170 deg for 35mins. I added additional 2 squares of dark chocolate (melted) and swirl it on top.
Remove cake when cool from the mould. Optional: cover cake in whipped topping cream if desired and dust with some green tea powder.