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

Steamed Pork Belly with Shrimp Paste ~ 蝦醬蒸五花腩

  This is an extremely delicious dish to go with white rice or even plain porridge.  You don't have to add in big spoonfuls of shrimp paste for it is salty but some sugar is needed to enhance the taste.  Adding in Shaoxing wine will definitely bring the taste up to the next level.  You'll definitely need more rice to go with this dish..... trust me! Steamed Pork Belly with Shrimp Paste  ~   蝦醬蒸五花腩 Ingredients 300 gm pork belly, cut thinly (with or without skin) 1.5 Tsp Shrimp paste  2 Tsp sugar 1 Tbsp Shaosing wine 3 slices of ginger, chopped  1 Tbsp cornstarch and 1.5 to 2 Tbsp water 1 tsp oil (so that the meat will not stick to each other) a bit of pepper Chillies and spring onions, chopped for garnishing Method Cut up the pork belly thinly. Mix in the chopped ginger. Mix the shrimp paste with wine to dilute it. Pour the shrimp paste mixture into the pork belly. Add in some pepper, sugar, cornstarch, oil and water.  Mix till well ...
Post a Comment
Read more

Braised Pork Belly with Lotus Root 莲藕焖猪肉

This is a very simple pork belly dish cooked with fermented bean curd and young lotus root.  I like that the lotus root stays crunchy and blends well with  the equally crispy wood ear fungus.  A comforting dish to serve with a bowl of hot white rice! Recipe for Braised Pork Belly with Lotus Root Ingredient 300 gm pork  belly, cut into bite size 150 gm young lotus root, sliced 4 pips garlic, smashed 20 gm wood ear fungus, soaked, stemmed, cut into strips 2 pices of Nam Yue (fermented bean curd) 1 tsp dark soya sauce 2 tsp Shaoxing wine 3 cups water Salt and sugar to taste Method Saute the garlic with some oil till fragrant, add in the pork belly, stir-fry. Add in the mashed fermented bean curd, mix well and toss in the wood ear fungus. Add in water, dark soya sauce, simmer till meat is tender and cooked and sauce slightly reduced. Toss in the sliced lotus root, ...
9 comments
Read more

Char Siew Pau ~ 蒸叉烧包

I have been itching to try out a Pau recipe and vaguely remember that I did make it once, long, long ago.  So I  got hold of my old file of recipes and finally managed to retrieve it.  I did it recently and must say that I'm satisfied with the result.  The texture of the Pau was soft and a bit chewy, wholesome and filling too.  Naturally, they didn't look so nice and round like the ones sold in the dim sum restaurants, but nonetheless I think homemade ones can be just as delectable as well.
58 comments
Read on for the Recipe