Thursday, June 23, 2011

Green Tea Chiffon Cake

This cake was baked prior to my Phuket Vacation.  Originally, it was just a plain green tea chiffon, I found it too boring, therefore coated a layer of fresh cream trying to spice up and boost  its taste.  However, something still lacking ...

Probably, I should spread some cooked red bean in between as a lot of recipes calls for it but I was too lazy to go through the process!  Anyway, since I hadn't been experimenting new recipe for a while, it's a good try!

Recipe adopted from Wen's Delight.

5 Egg yolks
80g Sugar

100g Fresh Milk      }microwave 20sec
50g Sunflower oil   }

110g Top flour                                                       } sift together
1/2 tsp Baking powder                                       }
2tsp Green tea powder (from Phoon Huat)  }
1/2 tsp Vanilla paste
1 tbsp Rum liquor
A pinch of salt

5 Egg whites
70g Sugar

(For 21-22cm chiffon mould)
Preheat oven at 170*C

1. Whisk (A) till the egg yolks turn creamy pale yellow colour about 3mins. 
2.  Microwave milk and oil for 20 sec and then add into step (1). 
3.  Sift flour, baking powder and green tea together and then add into step 2.  
4.  Follow by the rest of ingredient (C).  Mix well.  Set aside.
 5. Whisk (D) at max speed untill stiff.
5. Add in 1/3 meringue into mixture (3) and fold well.
7. Pour this mixture back to the balance meringue and fold well till the mixture is smooth flowing and glossy.
8. Pour into a clean ; grease free 21-22cm chiffon mould and bake for 50-55 mins. Bang the mould before going into the oven to release excess air. 
8. When the cake is cooked, invert the cake to cool. Remove the cake from the cake pan when it is completely cool. Optional - Cream the cake with whipped cream.

For decoration (optional):
200g Whipping cream 
1-2 thbsp kirsh/Rum liquor
1/2 tsp Vanilla

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