Green Tea Chiffon Cake

12 March, 2008 at 10:14 pm | Posted in » Recipes, » Yummy Cakes | 1 Comment
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I made this cake yesterday. Instead of the usual pandan flavour, I have used green tea powder. The texture of this cake is very moist, soft, spongy and the sweetness is just right. Hubby and I love it. We wanted to bring some for my MIL but, we didn’t even have enuff for ourselves!

The inside of the cake…
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Ingredients:
(A)
4 egg yolks
30 grams castor sugar
1 tablespoon honey
pinch of salt

(B)
4 tablespoons of warm corn oil
80 ml warm water + 2-3 teaspoons green tea powder
2 – 3 teaspoons rum

(C)
100 grams cake flour
3/4 teaspoon baking powder

(D)
4 egg whites
1/2 teaspoon cream of tartart
30 grams castor sugar

Method:

1.    Cream ingredients (A) with hand whisk till sugar dissolved.
2.    Add in ingredients (B) in the respective order and mix well before adding the next item.
3.    Sieve in ingredients (C) and mix till no lumps.
4.    Beat egg whites with electric beater till frothy, sprinkle in the cream of tartar. Beat till white in colour and add in sugar by thirds. Egg white should be beaten till stiff peaks are formed.
5.    Put half portion of egg white into yolk mixture and mix it with a hand whisk in 6 strokes.
6.    Pour yolk mixture into the rest of the egg white and mix well with hand whisk.
7.    Put batter into a chiffon cake pan, bang the pan on a hard surface several times to release the bubbles and bake at 170C – 180C for 35 -45 minutes or till cooked.
8.    When the cake is cooked, remove from oven and give it another bang on a hard surface to loosen the cake texture then invert cooked cake on a wire rack to cool for 15 – 20 minutes. Remove cake from cake pan and leave aside to cool completely.

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1 Comment »

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  1. […] recipe is adapted from ‘My Baking & Cooking Passion‘ […]


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