Skip to main content

Chocolate and Matcha Chiffon Cake ~ 巧克力抹茶戚风蛋糕

 


One of my family's favourite to have for breakfast or tea is the evergreen Chiffon Cake, be it in whatever flavour.   I have posted different flavours of chiffon cakes on my blog and this time I used matcha powder, and chocolate powder mixed with matcha powder not only for flavour but to create some swirl patterns.  As always chiffon cakes are light, airy, soft and most delectable.







Chocolate and Matcha Chiffon Cake  ~   巧克力抹茶戚风蛋糕
Ingredients (A)
  • 6 'L' egg yolks
  • 90 gm caster sugar
  • 75 ml milk
  • 75 ml oil
  • 75 gm plain flour
  • 3 Tbsp cornflour
  • a pinch of salt
  • 2.1/4 tsp matcha powder (divided)
  • 1/2 tsp chocolate powder
  • 1/8 tsp vanilla
(B)
  • 6 'L' egg whites
  • 65 gm caster sugar
Method
  1. Sift the plain flour with the cornflour and salt.  Set aside.
  2. Whisk the egg yolks with sugar till creamy, add in the oil followed by the milk and mix till well combined.  Add in the sifted flour mixture and mix thoroughly.
  3. Divide the batter into 3 portions.  Sift in 1 tsp matcha powder into one portion, mix well. In the other portion, sift in 1.1/4 tsp matcha powder and 1/2 tsp chocolate powder.  Mix well.  leave the other portion plain but add in 1/8 tsp vanilla, mix well.
  4. In a clean bowl, beat the egg whites with the mixer till foamy, add in the sugar gradually.  Continue beating till stiff peaks form but not dry.  Divide the meringue into 3 portions.
  5. Fold in the meringue into each portion till well combined.
  6. Scoop the batter in small batches into an ungreased 23 cm chiffon cake pan.
  7. Bake in preheated oven @ 170 deg.C for about 50 to 55 mins.  Test with a skewer till it comes out clean.
  8. Remove the cake from the oven and immediately invert the cake to let cool completely before unmoulding by hand.

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

Hazelnut orange mini Bundt

Upon going through my cake pans and trays I realised that I had neglected this mini Bundt pan for quite a while.  Hmmm, time to take it out and make use of it.  These mini Bundts were soft and moist with a nutty texture and weren't overly sweet, just right for breakfast or to serve for tea.  The ingredients are a slight resemblance to that for Friands. Recipe for Hazelnut orange mixed fruit mini Bundt Ingredients 180 gm melted butter 75 gm plain flour 150 gm icing sugar 150 gm hazelnut meal 2 tsp finely grated orange rind 5 egg whites 80 gm dried cranberries (chopped) Icing sugar for dusting Method Sift flour and icing sugar into a mixing bowl. Add hazelnut,orange rind, stir to combine. Place the egg whites into a bowl and whisk with a ball whisk till lightly frothy. Add in the hazelnut mixture and stir to combine. Fold in the melted butter and chopped cranberries, stir well to combine. Spoon mix...
23 comments
Read more

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. 
14 comments
Read on for the Recipe

Spicy Chicken with Korean sauce

I had a look at the Korean sauces that were sitting idle in the fridge and thought what would be the outcome if I mixed them up.  I had to experiment to find out.  So, I got hold of some chicken leg, debone them, mixed in some sauces and cooked up this dish.  Family members said that they tasted somewhat like satay chicken but nodded in agreement that they were delicious :) Recipe for Spicy Chicken with Korean sauce Ingredients                                                                   3 chicken leg, deboned        4 pips of garlic, minced 1  tsp sugar 1/2  tsp salt 1/2...
27 comments
Read more