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

Popular posts from this blog

Herbal Jelly ~ Gui Ling Gao

H erbal Jelly ~ Gui Ling Ga o literally translated means 'Tortoise Jelly' is one of my family's favourite desserts.  It's much more economical to prepare this at home for you'll need to fork out between Rm 9 to Rm 11 for a bowl of this cooling dessert in any of those herbal tea outlets.  This soothing jelly, served chilled, is supposed to be able to help reduce our body heat, helps to get rid of toxins and is believed to be good for the skin thus culminating a healthier complexion.

Eel soup

This is an ABC soup with a difference.  Yes, there's fish in this soup ..... added a block of eel in it.  Curiosity was what prompted me to cook this soup.  I asked the fishmonger what is the best way to prepare this fish and he said that this eel makes a very tasty soup and I can't agree  more! Sweet and tasty soup with no fishy smell at all! Recipe for Eel Soup Ingredients 350 gm eel 2 carrots, cut into cubes 2 tomatoes,cut into wedges 3 onions, cut into wedges 2.5 lt of water 20  white peppercorns, crushed Seasalt to taste Method Clean up the fish, set aside. Put the water into a pot, bring to a boil and add in the carrots, tomatoes, onions and peppercorns. Simmer for a while and add in the eel. Cover, lower the heat to medium low and let the soup simmer for about 1.1/2 hours. Add salt to taste. Ladle and serve immediately. I'm sharing this recipe with  Recipe Box # 30  hosted by Bizzy Bakes

Braised Pork Belly with Mui Choy ~ 梅菜焖五花肉

Mui Choy is preserved mustard greens and there are two types, one is salty while the other is sweet.  There are many ways of cooking mui choy with pork belly.  Instead of braising, you can steam it with minced pork but here I am using only the sweet mui choy and I braised the pork belly with it.  This is a flavourful dish and you can serve it with plain rice or plain porridge. Braised Pork Belly with Mui Choy   ~    梅菜焖五花肉 Ingredients  400 gm pork belly cut into bite size 100 gm  preserved sweet mui choy 3 cloves of garlic 2 slices ginger Seasoning for the pork belly 1 Tbsp dark soya sauce 1/4 Tbsp sugar 1/4 Tbsp sesame oil 1/4 Tbsp oyster sauce 1/2 tsp pepper 1/8 tsp light soya sauce Method Season the pork belly for about an hour or more.  Set aside. Soak the mui choy for 45 mins., rinse and squeeze dry.  Cut into slices Heat some oil in the wok, fry the mui choy.  Add in the ginger slices.  Stir-fry. Add in the pork  belly, fry for a while and