Here's my adaption of the recipe Green Tea Chiffon Cake from the same book Okashi sweet treats made with love. I just love the aroma and taste of matcha or green tea powder in this light airy cake and it was gone within a day.
I am sending this to Aspiring Bakers #1 Chiffon Cake (Nov 2010) hosted by Small Small Baker.
Here is the recipe (adapted from Okashi sweet treats made with love)
70g Plain flour
10g Green tea powder
5 Egg yolks
20g Caster sugar
70g Water
60g Canola oil or corn oil
Meringue
90g Caster sugar
10g Corn flour
5 Egg whites
Method:
- Preheat oven to 170C
- Sift flour and green tea powder together twice. Combine egg yolks and sugar in a bowl and mix well. Add water and corn oil and blend together. Add flour and green tea powder mixture and mix until batter becomes sticky. Set aside.
- Make meringue ~ Combine sugar and corn flour. Beat egg whites until foamy. Add half the sugar and flour mixture and continue beating for a few minutes, then add remaining sugar and flour mixture and beat until egg whites are glossy, with stiff peaks.
- **Add one third of meringue to egg yolk mixture and fold in lightly, then add remaining meringue and fold to incorporate completely. **I've changed this method the other way round ~ Slowly pour all the egg mixture into the meringue at low speed then stop machine. Using a rubber spatula and fold the mixture well.
- Pour batter into an ungreased 20cm chiffon cake pan. Place in the oven and bake for 50 minutes then switch oven to lower grill for 5 minutes.
- When cake is done, remove from oven and turn the pan over. Leave cake to cool in pan.
- Once cake has cooled completely, carefully run a knife or spatula around the sides of the cake to loosen it.
**slowly pour egg mixture into the meringue
Enjoy!
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Superb as usual !!
ReplyDeletePerfect chiffon! I love the Green Tea chiffon, but it's hard to get good quality green tea powder here.
ReplyDeleteI like the fact that this chiffon cake uses so little flour! I still have some matcha left, I can bake this cake now using your way of folding in the batter! :D Thanks for sharing!
ReplyDeleteHi Ann,
ReplyDeleteThis is a beautiful cake! I love those patterns on top of your cake. Green tea is one of my favorite flavors. I especially like it in desserts as most green tea desserts are not too overly sweet (which I dislike). I'll bet my parents would love this too. Can I ask you if there was a reason why you decided to add the egg into the meringue instead of the other way around? Another great recipe!
Ann, the cake looks so yummy! You're really tempting me to make one. I am extremely tired after all the travellings for the past few days. I hope someone can bake for me right now! haha.... Hope you're enjoying your day.
ReplyDeleteKristy
That's a perfect chiffon with wonderfully airy and smooth texture! And it's GREEN TEA!
ReplyDeleteAnn, thanks for supporting this event! I like the texture of your chiffon. I notice that you used a different method of mixing the egg yolk and egg white. Any difference?
ReplyDeletePadhu, Min Thanks alot Padhu :)
ReplyDeleteLequan, SSB ~ Thank you for your compliments. I have been using this method in most of my chiffon cakes (no special reason) because this method is quicker than adding egg white to egg yolk.
Kristy ~ no problem but you must come here and collect the cake ;D
Angie ~ Thanks!
ann,
ReplyDeletewhat a beautiful looking green tea chiffon... looks so pretty i wouldn't like to eat it haha...
I love the icing sugar decoration! its so pretty!
ReplyDeleteBeautiful chiffon! Looks soft and cottony! I'm going to try your method on my next chiffon bake.
ReplyDeleteAnn, this is really pretty. I am also fascinated by you pouring the egg mixture into the meringue. Looks like it all worked out well! Did you use a paddle fixture for your mixer?
ReplyDeletewhat a great colour of this delicious cake! looks so huge and divine :)
ReplyDeletehave a nice time,
Paula
Hi Malou, so nice to see you're back to blogging. All the best :)
ReplyDeleteCrustabakes ~ Thank you.
Wen ~ Have a try! You're find this way quick and not messy.
Shirley ~ Thanks alot! I used Kenwood balloon whisk to whip up the egg white then lower speed to add the egg mixture into it.
I like your green tea chiffon cake! the colour looks pretty and yummy!
ReplyDeletePrefect looking chiffon cake..
ReplyDeleteHow do you do these??? You make my favorite kinds of cakes. The decoration is absolutely lovely.
ReplyDeleteBookmarked straightaway, Ann! It's just awesome and so nicely decorated!
ReplyDelete装饰的很漂亮^^
ReplyDeleteI love chiffon cakes and this one is the prettiest one I have seen so far! Beautiful job!
ReplyDeleteThe design on top of the cake is lovely, really nice job you did. The color of the cake itself is a little offputting though.
ReplyDeletewow your cakes are always so pretty
ReplyDeleteIt's such a beautiful chiffon, so artistic!
ReplyDeleteAnn, your baking creations are so lovely. If only I can bake like you. Matcha flavored cakes are so good. Feel like having a slice now.
ReplyDeleteWouw ... beautiful chiffon! With additional touch flower design on top made the cake looks even perfect.
ReplyDelete谢谢你分享的食谱，我想做绿茶蛋糕很久了。你的这个蛋糕又引起了我的味蕾。
ReplyDeleteLooks delicious! I love the presentation and those stenciled in icing! So pretty! And your chiffon is perfect..so flat and nice and fluffy!! I love anything green tea even if it is chiffon..which i usu not a fan of since i like rich cakes..lol!
ReplyDeleteLooks beautiful dear, I am trying to imagine the aroma of the cake.
ReplyDeleteFOODELICIOUS
Oh mine, love the flowers decoration so much!
ReplyDeletebeautiful green tea chiffon i love your stencil decorations!
ReplyDeletein reply to your comment on my blog: I think if you can't find the raspberry liquor, can use ribena cos raspberry liquor syrup tasted like ribena to me..lol! :)
ReplyDeleteBeautiful chiffon! I also wanted to join, now still considering what chiffon to make ^_^
ReplyDeleteOh wow! This will be perfect with my tea. Lovely chiffon :)
ReplyDeleteLovely!!! I did not know can add egg yolks into egg whites... Always thought chiffon must do egg whites into egg yolks because egg whites is lighter than egg yolks. Hehe, you have proven the theory otherwise!! :)
ReplyDeleteHi Friends, Thank you for taking your time reading this post. Those who are interested to join this challenge, please submit your chiffon cake to Small Small Baker.
ReplyDeleteAh Tze ~ Thanks. So glad you've joined this challenge.
Belinda ~ Thank you. Just follow my recipe and I'm sure you'll love this cake.
Cheah ~ You're welcome. Please join the challenge.
J.O. ~ 谢谢哦！
Tasteofbeirut ~ Thank you for your compliment.
Judy ~ Thanks! Green tea is very popular in Asia and this green tea powder is originated from Japan.
Rebecca, Little Inbox ~ Thank you!
Biren ~ Thanks. I love matcha too and there are few more matcha recipes that I bookmarked from this book.
DG ~ hehee..because of the dull color of the chiffon, that's why I sprinkle some icing on top.
Cherry Potato ~ 希望很快看到你的蛋糕 :)
Faithy ~ Thank you for your nice words and thanks for your information, I have ribena at home.
Thanks Pari. Take care :)
Jess ~ TKQ!
Esther ~ I'm sure you can do it.
Lia ~ Thanks!
Hanushi ~ Have a try. Just make sure the mixture is not overbeat.
I am almost obsessed with green tea and your presentation of the chiffon is breathtaking!! Really beautiful :)
ReplyDeleteI can see from the photos that the texture is great and I love the flavor of matcha. A wonderful cake.
ReplyDeleteWhat a lovely idea. I'm amazed that you get such a lovely green colour without any colouring. I definitely want to try this one, but not sure where I would get the Green tea powder. Do most Asian supermarkets stock it?
ReplyDeleteThis green tea chiffon cake is our all-time favourite dessert. I often bring one to party, everyone likes it.
ReplyDeletelove your green tea chiffon cake...awww I wish I can bake chiffon like you. Mine always collapse before I can take a good picture of it...LOL! have to try again and again before I can get a good one :) I think whisking the egg white and folding them into the batter mixture is where technique is required :)
ReplyDeleteLove the decor! So pretty!
ReplyDeleteDenise, Xiaolu, Christine, Ann:
ReplyDeleteThank you very much for your compliments.
Vix ~ This matcha powder is actually imported from Japan. You may get this from Japanese grocery store.
Elin ~ I think the trick is how you whisk the egg white, folding and the timing of baking is also very important.
Wow, this looks both delicious AND beautiful! I love the use of the matcha (and that not to much flour was required). You're inspiring me to get matcha now :)
ReplyDeleteOMG! I love green tea..this looks cute and delicious!
ReplyDeleteWow! This cake takes my breath away! What a marvelously designed cake. Spectacular indeed! Bravissima!!!
ReplyDeleteJude ~ Hope you can get matcha powder in London.
ReplyDeletePeachkins ~ Thanks :)
Michelangelo ~ Thank you very much for your compliment. I love your blog too! You're really a creative artist ;)
I can almost feel the softness in my mouth, excellent texture and beautiful decoration, Ann!
ReplyDeleteso pretty! I love the flowers decor both on the cake and plate :)
ReplyDeleteLove green tea desserts and this is a stunning chiffon, airy and so delicate :)
ReplyDeleteWow another perfect cake! I want some!
ReplyDeleteKris, Wiffy, Magic of Spice, Clare ~
ReplyDeleteThank you very much for your compliments.
You "kill" me with your recipes. :-)
ReplyDeleteThis is my favorite cake. I tried so often to bake it and I failed every time, except the last time. It wasn't 100% success, but I'm on the good way ;-)
I will definitely try your recipe as well. Thanks for sharing it!
Thanks Anncoo for sharing this great recipe..everyone in my family love this chiffon cake and I find great joy in baking it too :)
ReplyDeleteYou're welcome :)
DeleteHappy Baking!