Sunday, September 21, 2014

Greentea Chiffon Cake

20.09.2014 - Nongsa, Batam.. Just after 2 days a Pandan Chiffon Cake and my hand is itchy to make another chiffon cake.  I guess success doesn't mean good.  the more i achieved the more i make, and the more i make, the more i eat!!  Ok, i will take it slow after this one...

This time im making a Greentea Chiffon Cake, was so interested to make this greentea flavour a long time ago! This recipe was adapted from christine's recipe - Greentea Chiffon Cake.  It was real good. i can say.  The texture was extremely airy, spongy so spongy....and soft as cotton.  That kind of cottony is definitely different from Pandan Chiffon Cake i made earlier.

This recipe definitely i can use for other flavours in the future! yeah... guess i will stick to this one basic chiffon ingredients..and i love it because it is not overly sweet, just perfect.

With small 22cm tube pan, i managed to make extra 3 cupcakes with the batter.


80 gm cake flour
5 egg yolks
30 gm caster sugar
35 gm vegetable oil
1/2 tsp baking powder
1/8 tsp salt ( omit )
3 Tbsp green tea powder (Matcha powder), or to taste
120 ml hot water (or hot milk) ( i used water )

Egg whites:
6 egg whites
50 gm caster sugar
1/2 tsp cream of tartar

Preheat oven to 170C (338F).

Dissolve green tea powder in hot water (or hot milk). Let cool down.  Combine cake flour, baking powder and salt well. ( i combine all flour form, sieve flour, greentea powder and baking powder set aside and sieve one more time before mix to the egg yolks batter )

Mix green tea powder in hot water/hot milk well.

Whisk egg yolks, stir in 30 grams of caster sugar until completely dissolved. Add vegetable oil, green tea mixture, and sift in cake flour mixture in sequence. Make sure to combine and stir well between adding each ingredient. That’s the batter you need. Set aside.

Use an electric mixer to beat egg whites until bubbles form. Add cream of tartar. Blend thoroughly, then add one third of sugar at a time. Combine well between the adds, until stiff peaks form. (Please refer to this video, showing how to beat egg whites, on my youtube channel.) Here’s a simple test whether your egg whites are ready or not. The egg whites won’t slip or fall down even if you turn your bowl upside down.

Fold in 1/3 of egg whites into the batter. Gently incorporate all ingredients with a rubber spatula. Repeat this procedure with the rest of the egg whites. Don’t beat or stir too hard, just combine well.
Transfer mixture to cake mould. Bake in preheated oven for 35 to 40 minutes. Test the cake with a needle. If it comes out clean, it’s cooked. Remove from oven and invert the mould immediately. Let the cake cool completely. Use a knife to run around the edges of mould and take out the cake carefully. ( preheat at 190c, bake at 180c 50mins + 3 cupcakes at lower rack oven.  I invert cake upside down successfully this time.  Cake was so soft, airy and fluffy )

Add caster sugar in fresh whipping cream and beat with an electric mixer until soft peaks form. You might like to sit the bowl on some ice cubes to beat whipping cream in warm weather. I skipped this step when the weather is cold. Most importantly, chill the mixer and bowl in fridge before beating, that would help you to get better results. Chill the beaten cream in fridge for 30 minutes.
Cut the cake into halves and spread cream evenly as picture shown. Done.

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