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.



Labels:

Comments

  1. Angie's RecipesNovember 2, 2015 at 2:44 PM

    I love the smooth and pillow soft texture, Cheah.

    ReplyDelete
  2. Medeja- CranberryJamNovember 4, 2015 at 5:01 AM

    This cake is a real beauty!

    ReplyDelete
  3. ann lowNovember 4, 2015 at 6:29 AM

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

    ReplyDelete
  4. My Little SpaceNovember 4, 2015 at 12:00 PM

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

    ReplyDelete
  5. My Little SpaceNovember 5, 2015 at 8:01 AM

    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

Snow Swallow Dessert ~ 天然野生雪燕

  Natural Wild Tragacanth Gum 'Snow Swallow' or Xue Yan is a gum derived from different varieties of sterculia trees.  It's actually a sap drained from the root of the plant and  the gum dries as it exudes and is then collected.  Once rehydrated will increase to about ten times in size and their white stringy, jelly like strands texture resembles that of the much prized and highly valued bird's nest.  One thing to take note when cooking this dessert is that the gum is highly soluble in water and cannot be boiled too long. Since it is 'cooling' for our internal organs, the elderlies should take this in moderation and not recommended for nursing mums for the breast milk may cause the baby to purge. Snow Swallow Dessert  ~   天然野生雪燕 Ingredients 8 gm Snow Swallow gums 10 gm red dates 10 gm goji berries 20 gm dried longan Rock or piece sugar to taste 1 litre water Pandan leaves (optional) Method Soak the Snow Swallow gums in plenty of water for at least...
Post a Comment
Read more

Tamarind Pork Belly (Babi Assam) ~ 亚参五花肉

A very appetising dish with tangy and robust flavour of tamarind juice, red and green chillies added more oomph to the dish.  This dish will surely whet your appetite and you'll go for second helping of rice to soak up the tangy gravy.  This is a Peranakan dish but as always, there are many varieties to this delicacy.  I tweaked the recipe a bit to suit what I have in my pantry and the end result is a very yummy dish that I will not hesitate to whip up again and again. Tamarind Pork Belly (Babi Assam)  ~   亚参 五花肉 Ingredients 450 gm pork belly, cut into bite size 5 cloves of garlic, finely chopped 3 shallots, finely chopped 30 gm tamarind pulp (Assam paste)  + 250 ml water 3 green chillies 2 red chillies 2 tsp tau cheong (preserved bean paste) 2 tsp dark soya sauce 1 Tbsp brown sugar or to taste 1/2 tsp salt 1/2 tsp fish sauce 1 onion, sliced Method Mix the tamarind pulp with a cup of...
3 comments
Read more

Steamed Chicken with Cordycep Flowers

  This dish of steamed chicken with slightly chewy and crunchy cordycep flowers (scientific name Cordyceps Militaris), also known as   虫草花   is delicious with added aroma from the Shaoxing wine and sesame oil.  This dish can also be served as confinement food and I have posted a Cordycep flower chicken soup quite a while back.  You can check it out 'here' . Steamed Chicken with Cordycep Flowers Ingredients 450 gm chicken, cut into bite sizes 8 gm Cordycep flowers 3 thin slices of ginger, cut into strips 10 red dates, deseeded 15 wolfberries (to sprinkle after chicken is cooked) 1.1/2 Tbsp Shaoxing wine 1.1/2 Tbsp sesame oil 1.1/2 Tbsp light soya sauce 1.1/2 Tbsp cornflour 1/2 Tbsp oyster sauce 2 Tbsp water Method Marinate the chicken with wine, light soya sauce, sesame oil, cornflour and oyster sauce for a few hours or overnight. Wash and rinse the cordycep flowers and red dates. Mix into the marinated chicken, add in water and steam chicken on hight heat f...
Post a Comment
Read more