Skip to main content
logo
Food Advertising by

Honey Matcha Chiffon Cake ~ 蜜香抹茶蛋糕

This is a two-layer chiffon cake, one plain while the other is of matcha or green tea flavour.  I like the flavour of matcha and this chiffon cake is soft, light and subtly sweet.  You can indulge in this cake for a Sunday afternoon treat or bring it to a gathering to enjoy with  your friends or relatives.




Honey Matcha Chiffon Cake  ~  蜜香抹茶蛋糕 (adapted from  'here'    with adjustments) 
Ingredients (A)
  • 6 egg yolks
  • 70 gm caster sugar
  • 1.1/2 Tbsp honey
  • 45 ml milk
  • 53 ml vegetable oil
  • 75 gm plain flour
  • 30 gm rice flour
  • 2 tsp matcha powder
(B)
  • 6 egg whites
  • 75 gm caster sugar
Method
  1. Sift the plain flour with the rice flour, mix well and set aside.
  2. Combine egg yolks, sugar, honey, milk and oil, blend well.
  3. Mix in the flour mixture.
  4. In a clean mixing bowl, beat the egg whites till foamy, gradually add in the caster sugar and beat till stiff peaks.
  5. Fold in 1/3 meringue into the egg yolk mixture, mix well.
  6. Pour this mixture into the balance meringue and fold in till well incorporated.
  7. Take out 200 gm of  mixture and sieve in 2 tsp matcha powder.   Mix well.  Then pour this mixture into the bottom of an ungreased 23 cm chiffon pan.   Spread evenly with a spatula. Then pour the plain batter on top.
  8. Bake in a preheated oven @ 170 deg.C for about 50 to 55 mins.  Test with a skewer till it comes out clean.   
  9. Immediately invert the cake and let it cool completely before removing by hand.

Comments



Popular posts from this blog

Yoghurt Fruitcake

T is the festive season again and the all-time favourite for X'mas is undoubtedly the ubiquitous fruit cake.  This Yoghurt Fruitcake caught my eye when I was browsing through a Food and Travel magazine.  As I've never baked a fruit cake with yoghurt before, I was very eager to try. 

Steamed Tofu ~ Beancurd

'Steamed Tofu' ~ Beancurd is always a hot favourite with my family whenever we eat out ...... nutritious and for easy digestion especially with oldies around.  For more information on  'Tofu'   read here.

Angel Food Cake ~ 天使蛋糕

  Angel Food Cake is a meringue based sponge cake with no butter, no oil and no baking powder or any rising agent.  It's aerated texture comes from the beaten egg whites.  This cake is soft, cloud-like, pillowy with a slight tinge of orange and is great to serve as dessert with some whipped cream, berries and in my case I chose grapes. Angel Food Cake ~~  天使蛋糕 Ingredients (A) 100 gm superfine flour  (plain flour also can be used) 90 gm caster sugar    (B)                                                         1.1/4 cups egg whites (approx. from 9 'L' eggs)  90 gm caster sugar  1/4 tsp salt 1.1/2 tsp cream of tartar OR 2.1/2 tsp lemon juice        1/2 tsp vanilla paste or 1 tsp vanilla essence (I used vanilla paste) Method Pour the egg whites into a clean mixing bowl.  (Egg whites should be at room temperature for them to inflate well).  Set aside for about 30 mins. Mix the flour with the caster sugar, sift thrice.  Set aside. Add lemon juice, salt and vanilla paste into t