A delicious ginger chiffon cake dusted (or rather, smothered) with a little too much green tea powder. Oops, couldn't fight gravity. It was delicious though! We used the same recipe as the pandan chiffon, but since we only had 2 eggs, we cut the recipe in half. Also, instead of pandan juice, we used ginger juice - it's just grated ginger squeezed against a very fine mesh strainer to extract only the juice and none of the icky fibers. We added a breath of cinnamon and a hiccup of nutmeg too. If you love ginger, this cake is a different take on the common heavy, molasses laden dark ginger cakes (which are still good, just different! Not trying to make them feel inferior...hehe).
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