Skip to main content

Mini Green Tea Marble Chiffon Cake ~ 迷你绿茶戚风蛋糕


These mini flower chiffon cake moulds were a present from a good friend of mine.  They do look very cute and for the two cakes, I only used a 3 egg recipe.  But since I'm used to baking my chiffon cakes in a 23 cm mould, I must admit that I had some difficulty scooping the mixture into these mini pans.  This cake is soft and moist and being mini, they vanished in a relatively short time wihtout any leftovers!




Mini Green Tea Marble Chiffon Cake  ~  迷你绿茶戚风蛋糕

Ingredients (A)

  • 3 egg yolks
  • 40 gm caster sugar
  • 25 ml milk
  • 35 ml vegetable oil
  • 50 gm plain flour ) Mix and sift together
  • 15 gm cornflour   )
  • 1.1/2 tsp Green tea powder
(B)
  • 3 egg whites
  • 35 gm caster sugar
Method
  1. Sift the plain flour with the cornflour, mix well, set aside.
  2. Whisk the egg yolks with sugar, then add in oil, milk.  Mix well.  Sift in the plain flour and cornflour mixture.  Mix till well incorporated.
  3. In a clean bowl, beat egg whites till foamy, add in the sugar gradually and beat till peaks form but not dry.
  4. Fold in 1/3 of the egg whites into the egg yolk batter, mix well.  Then pour this into the remaining egg whites.  Mix well.
  5. Divide the mixture into two and sift in green tea powder into one portion, leave the other portion, plain.
  6. Scoop the plain mixture, alternating with the green tea mixture into the ungreased chiffon cake pans.  Lightly tap the pans on the work top to dispel any air bubbles.
  7. Bake in a preheated oven @  170 deg.C for about 25 mins., till golden brown.  Test with a skewer till it comes out clean.  Immediately invert the pans and let cool completely before removing by hand.
Labels:

Comments

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

Steamed Pork Belly with Shrimp Paste ~ 蝦醬蒸五花腩

  This is an extremely delicious dish to go with white rice or even plain porridge.  You don't have to add in big spoonfuls of shrimp paste for it is salty but some sugar is needed to enhance the taste.  Adding in Shaoxing wine will definitely bring the taste up to the next level.  You'll definitely need more rice to go with this dish..... trust me! Steamed Pork Belly with Shrimp Paste  ~   蝦醬蒸五花腩 Ingredients 300 gm pork belly, cut thinly (with or without skin) 1.5 Tsp Shrimp paste  2 Tsp sugar 1 Tbsp Shaosing wine 3 slices of ginger, chopped  1 Tbsp cornstarch and 1.5 to 2 Tbsp water 1 tsp oil (so that the meat will not stick to each other) a bit of pepper Chillies and spring onions, chopped for garnishing Method Cut up the pork belly thinly. Mix in the chopped ginger. Mix the shrimp paste with wine to dilute it. Pour the shrimp paste mixture into the pork belly. Add in some pepper, sugar, cornstarch, oil and water.  Mix till well ...
Post a Comment
Read more

Braised Pork Belly with Lotus Root 莲藕焖猪肉

This is a very simple pork belly dish cooked with fermented bean curd and young lotus root.  I like that the lotus root stays crunchy and blends well with  the equally crispy wood ear fungus.  A comforting dish to serve with a bowl of hot white rice! Recipe for Braised Pork Belly with Lotus Root Ingredient 300 gm pork  belly, cut into bite size 150 gm young lotus root, sliced 4 pips garlic, smashed 20 gm wood ear fungus, soaked, stemmed, cut into strips 2 pices of Nam Yue (fermented bean curd) 1 tsp dark soya sauce 2 tsp Shaoxing wine 3 cups water Salt and sugar to taste Method Saute the garlic with some oil till fragrant, add in the pork belly, stir-fry. Add in the mashed fermented bean curd, mix well and toss in the wood ear fungus. Add in water, dark soya sauce, simmer till meat is tender and cooked and sauce slightly reduced. Toss in the sliced lotus root, ...
9 comments
Read more

Char Siew Pau ~ 蒸叉烧包

I have been itching to try out a Pau recipe and vaguely remember that I did make it once, long, long ago.  So I  got hold of my old file of recipes and finally managed to retrieve it.  I did it recently and must say that I'm satisfied with the result.  The texture of the Pau was soft and a bit chewy, wholesome and filling too.  Naturally, they didn't look so nice and round like the ones sold in the dim sum restaurants, but nonetheless I think homemade ones can be just as delectable as well.
58 comments
Read on for the Recipe