Skip to main content

Matcha or Green Tea Chiffon Cake ~ 綠茶戚風蛋糕

 

This is a light and spongy chiffon cake with lovely green hues.  Not too sweet but full of green tea flavour.  You can serve it with some whipped cream, fruits or just indulge with a piping hot cup of green tea or black tea or just have it on its own.




 Matcha or Green Tea Chiffon Cake  ~    綠茶戚風蛋糕

Ingredients (A)

  • 5 'L'' egg yolks
  • 100 ml milk
  • 50 gm oil
  • 30 gm caster sugar
  • 120 gm plain flour
  • 1.1/2 Tbsp Green Tea powder  )   Mix this into a paste
  • 1.1/2 Tbsp hot water                )
(B)
  • 5 'L' egg whites
  • 1 tsp lemon juice or vinegar
  • 70 gm caster sugar
Method
  1. In a mixing bowl mix the Green Tea powder and hot water into a paste.
  2. Add in the egg yolks, mix with a ball whisk.  Then add in sugar, oil and milk.  Mix till fully incorporated.
  3. Sift in the plain flour and mix well.
  4. In another clean mixing bowl,  beat the egg whites till slightly foamy, add in the lemon juice, and gradually add in the sugar in 3 batches and beat till stiff peaks form, but not dry.
  5. Fold in 1/3 of the egg whites into the Green Tea mixture with a ball whisk.  Then pour this into the balance egg whites, gently fold in making sure not to deflate the egg whites.
  6. Pour this mixture into a 23 cm ungreased chiffon cake pan, lightly tap the pan and use a skewer to go through the mixture to expel any air bubbles.
  7. Place the pan on the lower rack of a preheated oven and bake @ 170 deg.C for 55 to 60 mins.  till golden brown.  Test with a skewer till it comes out clean.  Remove the cake from the oven and immediately invert the cake to cool completely before unmoulding the cake 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

Mini lime marmalade chiffon cake

These little chiffon cupcakes were made with lime marmalade.  Other than orange marmalade I've never come across lime marmalade and so this went into my shopping basket when I was in Perth last.  It's slightly more sour than orange marmalade but it's delicious when you have it with butter or peanut butter slathered on a slice of freshly baked bread or toast!
51 comments
Read on for the Recipe

Kai Chai Paeng aka Little chicken biscuit

K ai Chai Paeng or 'Little chicken biscuit' was one of my father's favourite item to take away whenever we stopped by Bidor, a small town south of Ipoh on the way to Kuala Lumpur, long ago before the North-South Highway came into existence.  Those days, Bidor's famous restaurant, Pun Chun ,was like a half-way house whereby travellers would stop by for their signature 'Ngap thui meen' or duck thigh noodles. Pun Chun restaurant is right in the middle of town along the main road and has been in operation for 70 years and their Kai Chai Paeng were of the thick, doughy type made with lard and some pork but now they also have the thin and crispy version. Another small town, known as Kampar which is nearer to Ipoh is also famous for their thin and crispy version of  Kai Chai Paeng.  However,  I'm not too sure which town is the originator of these 'chickenless', unique but absolutely aromatic 'Little chicken biscuit'.
24 comments
Read on for the Recipe

Braised Pork Ribs with Yam & Wood ear fungus

I bought this yam/taro from a wet market and the lady assured me that her yams are creamy when cooked.  She cut off a very small piece to justify her statement and true enough I saw some powdery substance on the knife.  It can be very frustrating when you end up getting a yam that's firm even when cooked for yams have a hardy taste with a minimal amount of sweetness.  But if you pair it up with some meat and fermented bean curd, the dish will be transformed into a tasty delicacy. Recipe for Braised Pork Ribs with Yam & Wood Ear Fungus Ingredients 750 gm Yam/Taro, peeled and cut into chunks 450 gm pork ribs, marinated with some seasalt 30 gm wood ear fungus, soaked, stemmed and cut into strips 2 pieces fermented beancurd (Nam Yue), mashed with some water 1 small knob ginger, smashed 5 cups water or more 1/2  tsp  dark soya sauce Salt and sugar to taste 2 tsp Shaoxing wine Method In a wok, saute th...
28 comments
Read more