Skip to main content
logo
Food Advertising by

Japanese Peach Tea Chiffon Cake ~ 日式桃抹茶戚风蛋糕


This Peach Tea chiffon cake is slightly different from the  Matcha Green tea chiffon both in taste and appearance.  This Peach tea is sweetened with sugar and the colour is not as green as the normal Matcha powder.   The taste of tea is not so distinct as Green tea but overall the cake is soft, moist and light ..... just yummy!




I always seem to have a problem unmoulding a chiffon cake.  Just look at the patches!   Have googled to see how to unmould a chiffon cake by hand, must give it a try when I next bake a chiffon.


Recipe for Japanese Peach Tea Chiffon Cake  日式桃抹茶戚风蛋糕  (adapted from 'here')  

Ingredients (A)

  • 6 egg yolks
  • 60 gm caster sugar
  • 6 Tbsp canola oil
  • 8 Tbsp water
  • 150 gm superfine flour
  • 20 gm Japanese Peach Tea powder
  • 2 tsp baking powder
(B)     6 egg whites
          110 gm caster sugar

Method
  1. With a hand whisk, whisk the egg yolks, add the sugar, mix well.  Then add in oil and water and whisk altogether till well combined.
  2. Sift the superfine flour, and baking powder together.  Mix in the tea powder till well combined.
  3. Add the flour mixture into the egg mixture in three batches.  Whisk till totally incorporated and free of lumps.
  4. In a clean mixing bowl, whisk egg whites till bubbly, add in the sugar gradually, increase the speed and whisk till stiff peaks form.
  5. Add 1/3 of the beaten egg whites into the batter and gradually fold in the remaining egg whites.
  6. Pour the batter into a clean, ungreased chiffon pan, run a chopstick round the pan and lightly tap the pan on the work top to release any air bubbles.
  7. Bake in a preheated oven @ 180 deg.C for  about 50 mins., test with a skewer till it comes out clean.
  8. Immediately invert the cake and let it cool completely before unmoulding by running a knife round the side and bottom of the pan.



Comments

  1. I love the smooth and pillow soft texture, Cheah.

    ReplyDelete
  2. Never mind about the patches! I like the soft and cottony texture serve with a cup of hot tea. :)

    ReplyDelete
  3. Hmmm... love green tea and this even more interesting. Wonder what it tasted ! Enjoy your week.
    Kristy

    ReplyDelete
  4. Good morning Cheah, just hop over to keep you inform that you've won the giveaway from my blog. Congratulations ! will arrange the delivery soon from US.
    Blessings, Kristy

    ReplyDelete

Post a Comment

Thanks for dropping by. Please click on 'Anonymous' if you do not have a blog but do leave your name after the comment because I would like to know who you are.

Popular posts from this blog

Wool Roll Bread ~ 毛线球面包

  Wool Roll Bread ... its popularity is booming and bursting the seams of Facebook and Instagram.  Every day you see new posts of it, with different ways of making it as well as an endless assortment of fillings to experiment with.  I too have been browsing the internet to research these various methods and their outcomes.  What is it that makes Wool Woll Bread so crazily popular?  To satisfy my curiosity, I tried my hand at making it and was very happy with the results.  I love seeing the bread strands when I pull apart the bread to reveal the meat floss filling and I enjoy how soft and chewy the bread is.  Jump on the bandwagon, folks, you won't regret it! Wool Roll Bread ~  毛线球面包 (adapted from 'here' with adjustments) Ingredients 300 gm high protein flour or bread flour 30 gm sugar 1 tsp seasalt 1 egg  (55 gm or 65 gm) 70 or 80 ml milk 25 gm melted butter Egg wash (1 whole egg + 1.1/2 tsp water to dilute) Meat floss or whatever you wish to use as filling 80 ml warm mil

Marble Butter Cake ~ 大理石牛油蛋糕

This is one of the most popular Butter Cake recipes among fellow bloggers and I've read many reviews about this cake.  Credit must be given to Mrs S K Ng for so generously sharing her recipe.   This cake is moist, fluffy, soft, not overly sweet and the texture is just right.  Must admit that this is the best butter cake that I've ever tasted.  I tweaked the recipe to make a Marble Butter Cake instead. So glad to see that there weren't any cracks on the surface although it rose slightly in the middle. Marble Butter Cake ~   大理石牛油蛋糕      Ingredients (A) 230 gm butter 150 gm vanilla/caster sugar 200 gm self-raising flour 4 egg yolks   (I used 68 gm eggs with shell) 60 ml milk 1 tsp vanilla essence 8 gm chocolate powder a pinch of salt (B) 4 egg whites 30 gm vanilla/caster sugar Method 1.     Line the base of an 8 inch square pan with parchment paper, grease and dust the sides of the pan with flour.  Set aside. 2.

Coffee Walnut Butter Cake ~ 咖啡核桃牛油蛋糕

  This Coffee Walnut Butter cake recipe is adapted from my Marble Butter Cake which I posted some time back.  I tweaked it a bit to accommodate blended walnuts, added some coffee and Kahlua liqueur.  As always, Mrs. Ng's butter cake recipe never fails and this cake is soft and moist and indeed yummy. Coffee Walnut Butter Cake  ~   咖啡核桃牛油蛋糕      Ingredients (A) 230 gm butter 150 gm caster sugar 200 gm self-raising flour 4 egg yolks 40 ml milk 20 ml coffee + 2.1/2 tsp coffee granules 1 tsp Kahlua liqueur (optional) 1/4 tsp salt 1 tsp vanilla 50 gm walnuts, lightly roasted and blended Whole walnuts for topping (B) 4 egg whites 20 gm caster sugar Method Prepare an 8 inch springform pan.  Line the base with parchment paper, grease and flour the sides of the pan. Dissolve the coffee granules with 20 ml hot water, set aside. Sieve the flour with salt, set aside. Beat the butter and sugar till creamy.  Add in the egg yolks, one at a time.  Add in vanilla.  Mix well. Fold in the sifted flo