GREEN TEA (MATCHA) CHIFFON CAKE
This is the recipe for the basic green tea chiffon cake. Please refer to the explanation in this article for in-depth information.
Provided by KP Kwan
Categories Dessert
Time 1h14m
Number Of Ingredients 10
Steps:
- Preheat the oven to 325°F/160°C.
- Separate three eggs. Egg yolks in one and whites in another stainless steel bowl.
- Whisk the eggs yolks with the sugar in ingredient (1), then add the oil and subsequently the water. Mix it until homogenous.
- Sieve all the ingredients in (2). Add the sieved ingredients to the egg yolk batter. Mix until homogenous.
- Beat the egg whites until it becomes foamy. Add the castor sugar and cream of tartar. Continue beating at medium speed until it forms firm peaks.
- Add 1/3 of the meringue to the batter, gently mix well.
- Divide the remaining meringue into the 2 portions. Add the first portion to the batter and fold in the meringue gently.
- Once it is almost homogenous, add the second portion. Fold until only traces of meringue are visible.
- Pour the batter into the tube pan.
- Bake at 325°F/160°C top temperature and 375°F/180°C bottom temperature.
- Bake for 25 minutes, check if the top of the cake is too brown or about to crack. Cover with aluminum foil or a small metal tray if necessary.
- Continue to bake for another 40 minutes or until it is cooked.
- Invert the cake on a wire rack. Let it cools fully.
- Lightly tap the cake pan with your palm, while rotating the pan. The cake will eventually detach from the pan.
- Squeeze the side of the cake close to the base until the base detaches from the cake. Remove the base. Serve.
Nutrition Facts : Calories 140 calories, Carbohydrate 17 grams carbohydrates, Cholesterol 69 milligrams cholesterol, Fat 7 grams fat, Fiber 0 grams fiber, Protein 3 grams protein, SaturatedFat 1 grams saturated fat, ServingSize 1, Sodium 55 milligrams sodium, Sugar 9 grams sugar, TransFat 0 grams trans fat, UnsaturatedFat 5 grams unsaturated fat
CAKE - GREEN TEA CHIFFON CAKE WITH GREEN TEA WHITE CHOCOLATE WHIPPED GANACHE RECIPE - (4.4/5)
Provided by Aemelia
Number Of Ingredients 17
Steps:
- Preheat an oven to 170C Line 20cm round cake pan with baking paper. Sift the flour, salt , baking powder and green tea powder together. Whisk the egg yolks and sugar (a) until light in color. Add the melted butter, whisk to combine. Add the water and whisk to combine. Pour the flour mixture into the bowl. Whisk to combine. Whip the egg white until foamy, add the sugar (b) and whip until stiff peaks formed. Fold the meringue into the bowl, in 3 additions. Fold until smooth. Pour the batter into the prepared pan, tap the pan lightly to remove large air bubbles. Bake for 50-60 minutes, or until the top of the cake spring back when touch lightly. Make the White chocolate green tea ganache: Sift the green tea powder into the bowl, heat the whipping cream until boil, pour the hot whipping cream into the bowl. Whisk to combine. Pour the white chocolate into the bowl. Whisk to combine. Let the ganache cool, then refrigerate for 2 hours. Whip the ganache until spreadable. Slice the cake into 3 layers. Mix the syrup and liquor together. Sprinkle one layer of cake with syrup, and spread the ganache on top of the cake, repeat with the rest of the cake. Spread the ganache over the to and side of the cake. Sprinkle with more green tea powder to decorate it (optional).
GREEN TEA POUND CAKE
This cake has a subtle green tea flavor, and is one of my Mom's favorite desserts. Not overly sweet which is just fine for us! I hope you will enjoy this Japanese treat!
Provided by kittycatmom
Categories Dessert
Time 50m
Yield 4 serving(s)
Number Of Ingredients 6
Steps:
- Cream butter in a bowl.
- Add sugar in the butter and mix well. Gradually add beaten eggs and stir well.
- Sift flour, baking powder, and green tea powder together and add the flour to the egg mixture.
- Pour the batter into a buttered loaf pan. Bake in preheated 340 degrees F oven for about 30-40 minutes.
Nutrition Facts : Calories 482.3, Fat 25.7, SaturatedFat 15.4, Cholesterol 154, Sodium 284.4, Carbohydrate 57.5, Fiber 0.8, Sugar 33.5, Protein 6.6
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