Skip to main content

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

Hakka Mee aka Hakka Noodles

This is yet another one dish meal, Hakka Mee/Hakka Noodles. These noodles are quite similar to Won Ton Noodles, except that they  have less lye water and the noodles are a bit flat and thicker.  They're served with bean sprouts with a generous serving of minced meat sauce. the noodles, ........... need to loosen them up before cooking serve with chilli sauce topped with chopped garlic ..... that will do the trick ..... yummy! Recipe for Hakka Mee aka Hakka Noodles Ingredients 180 gm Minced Pork 60 gm Garlic  -  chopped 200 gm Bean Sprouts 4 dried Chinese mushrooms - soaked and diced 3/4 cup water 1 Tsp cornflour + 3 Tbsp of water 3 servings of Hakka noodles Oil for frying. Garnishing  -  Chopped spring onions Seasoning for minced pork 1/2 Tsp Salt 1  Tsp sugar 1  Tbsp  Fish sauce 1  Tsp dark soya sauce A dash of pepper Preparation Saute the chopped garlic with 1 Tbsp oil, fry till fragrant Add in the seasoned minced pork, diced mushroo

Double Boiled Herbal Chicken Soup

Double boiling is slow cooking ........ means to put a soup pot or any covered ceramic or steel pot inside a bigger pot, immerse in boiling water, and let the soup cook at a lower temperature.  Hence the soup is cooked from heat generated from the boiling water and not from direct heat source. Double boiling lets the soup ingredients slowly release their nutrients into the soup, thus making it tasty and wholesome.  It's a long cooking process, roughly averaging 2 to 4 hours.  The tip is not to open the cover to check on the soup as it'll bring down the temperature and affect the cooking process.  The plus point is there's little evaporation and the soup will not boil over.  The only thing is to monitor that there's enough water in the bigger pot and not let it run dry.  Of course, nowadays, the slow cooker is another alternative to double boiling, saves the hassle of checking the water level.

Herbal Jelly ~ Gui Ling Gao

H erbal Jelly ~ Gui Ling Ga o literally translated means 'Tortoise Jelly' is one of my family's favourite desserts.  It's much more economical to prepare this at home for you'll need to fork out between Rm 9 to Rm 11 for a bowl of this cooling dessert in any of those herbal tea outlets.  This soothing jelly, served chilled, is supposed to be able to help reduce our body heat, helps to get rid of toxins and is believed to be good for the skin thus culminating a healthier complexion.