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Matcha Red Bean Chiffon Cake ~ 抹茶 红豆 戚风蛋糕

This matcha red bean chiffon cake has a slightly bitter taste of matcha, which perfectly complements the sweetness of the red beans.   The beans provide a touch of texture in an overall lightweight and soft cake.   I was a bit disappointed that all the beans sank to the bottom of the cake but their appearance on the top, once the cake is inverted, is surprisingly decorative - how about that, a self-embellishing cake! It's one thing to enjoy cake after dinner, but when that cake is homemade and absolutely delicious, you've just definitely upped your game!







Matcha Red Bean Chiffon Cake  ~   抹茶 红豆 戚风蛋糕 (adapted from 'here' with modification)

Ingredients (A)

  • 5 egg yolks
  • 40 gm caster sugar
  • 50 ml oil
  • 100 ml milk
  • 120 gm superfine or plain flour
  • 100 gm cooked honey red beans + some flour to absorb moisture
  • 1.1/2 Tbsp matcha powder + 1.1/2 Tbsp hot water
(B)
  • 5 egg whites
  • 80 gm caster sugar
  • 1 tsp lemon juice or white vinegar
(C)  How to prepare red beans.
  • 120 gm red beans, wash and soak overnight, rinse.
  • 1.1/2 Tbsp sugar
  • 1.1/2 Tbsp honey
  1. Wash and soak the red beans overnight, rinse.
  2. Add enough water to cover the red beans and cook for about 30 mins.
  3. Once the beans are soft and liquid is semi dry, add in sugar and honey to mix well.   
Method
  1. Mix matcha powder with hot water into a paste.  Mix in the oil and stir till smooth.
  2. Add in sugar and milk, mix well.
  3. Add in sifted flour gradually, mix till well incorporated.
  4. Add in the egg yolks, one @ a time, mix in gently.  Set aside.
  5. In a clean mixing bowl, add in the egg whites and lemon juice, whisk till big bubbles form, then add in the sugar.  Increase speed and when bubbles become smaller, add in the remaining sugar.
  6. Whisk till stiff peaks form but not dry.
  7. Fold in 1/3  egg whites into the matcha mixture, mix well.  Then pour this mixture into the remaining  egg whites, fold in gently till there are no more white streaks of egg whites.  
  8. Mix in the red beans till well incorporated.  Pour the mixture into an ungreased 23 cm tube pan, shake gently.  
  9. Bake in a preheated oven @ 170 deg. C for 50 to 55 mins., till golden brown.  Test with a skewer till it comes out clean.  Remove from the oven and invert immediately to cool completely before unmoulding by hand.

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