Chiffon cake can be bought for RM4 per whole cake in the night market in KL. Therefore, I'd never thought of making one since they are so cheap and widely available. That is until I saw the recipe for Green Tea Chiffon Cake in Okashi Sweet Treats Made With Love by Keiko Ishida.
Kids love green tea, and since I have 2 small cans of green tea powder which have been sitting in the freezer (they keep better, tip I got from the internet) for a long period of time, I thought this would be a perfect opportunity to use them.
They are expensive macha (green tea powder) which hubs bought from Japan, very rich and fragrant which make the tea bitter if taken as a beverage. When used in this recipe, it adds such a nice flavour to the green tea chiffon cake.
♥Green Tea Chiffon Cake♥
adapted from Okashi Sweet Treats Made With Love by Keiko Ishida
Make one 20cm cake
You'll need
70g Cake flour
10g Green tea powder
5 Egg yolk
20g Castor Sugar
70g Water
60g Canola oil
Maringue
5 Egg white
90g Castor Sugar
10g Rice Flour
Method :
1) Preheat oven to 160C
2) Sift flour and green tea powder twice. Combine egg yolks and sugar in a bowl and mix well. Add water and canola oil and blend together. Add flour and green tea powder mixture and mix until batter becomes sticky. Set aside.
3) Make meringue. Combine sugar and rice flour. Beat egg whites until foamy. Add half of 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.
4) Add one third of meringue into egg yolk mixture and fold in lightly, then add remaining meringue and fold to incorporate completely.
5) Pour batter into an ungreased chiffon cake tube pan. Bake for 40-50minutes. When cake is done, remove from oven and turn it over (yes, turn it over, so the cake won't collapse), leaving it to cool.
6) Once cake has cooled completely, carefully run a knife or spatula around the sides of the cake to loosen it before inverting onto a wire rack.
The cake has a very dark green colour. I'm not sure if you get the green tea from the baking supply shop (which contain colouring), will the colour be lighter and brighter.
I packed some for neighbour to try out.
The cake uses very little fat as you can see from the recipe. It's very light, cottony and moist, and it has a very rich tea flavour. My daughters said these are like cotton cake. The whole family, who loves green tea, like the cake so much, I made it twice in a row.
Kids love green tea, and since I have 2 small cans of green tea powder which have been sitting in the freezer (they keep better, tip I got from the internet) for a long period of time, I thought this would be a perfect opportunity to use them.
They are expensive macha (green tea powder) which hubs bought from Japan, very rich and fragrant which make the tea bitter if taken as a beverage. When used in this recipe, it adds such a nice flavour to the green tea chiffon cake. ♥Green Tea Chiffon Cake♥
adapted from Okashi Sweet Treats Made With Love by Keiko Ishida
Make one 20cm cake
You'll need
70g Cake flour
10g Green tea powder
5 Egg yolk
20g Castor Sugar
70g Water
60g Canola oil
Maringue
5 Egg white
90g Castor Sugar
10g Rice Flour
Method :
1) Preheat oven to 160C
2) Sift flour and green tea powder twice. Combine egg yolks and sugar in a bowl and mix well. Add water and canola oil and blend together. Add flour and green tea powder mixture and mix until batter becomes sticky. Set aside.
3) Make meringue. Combine sugar and rice flour. Beat egg whites until foamy. Add half of 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.
4) Add one third of meringue into egg yolk mixture and fold in lightly, then add remaining meringue and fold to incorporate completely.
5) Pour batter into an ungreased chiffon cake tube pan. Bake for 40-50minutes. When cake is done, remove from oven and turn it over (yes, turn it over, so the cake won't collapse), leaving it to cool.
6) Once cake has cooled completely, carefully run a knife or spatula around the sides of the cake to loosen it before inverting onto a wire rack.
The cake has a very dark green colour. I'm not sure if you get the green tea from the baking supply shop (which contain colouring), will the colour be lighter and brighter.
I packed some for neighbour to try out.
The cake uses very little fat as you can see from the recipe. It's very light, cottony and moist, and it has a very rich tea flavour. My daughters said these are like cotton cake. The whole family, who loves green tea, like the cake so much, I made it twice in a row.
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