cakes

Green Tea Chiffon Cake

I baked this as a cake base for my upcoming mousse cake. This was just my Vanilla Chiffon Cake. I replaced the vanilla bean paste with a tablespoon of green tea powder and increased the sugar amount slightly to balance out the bitter taste of the green tea powder. Japanese green tea powder is definitely a winner. Both the color and flavor are more superior than any Taiwanese or Chinese brands that I had tried. Japanese brands are a bit pricey but it is worth every penny.
這是EC準備做蛋糕底的綠茶戚風蛋糕,基本配方取自雲尼拿戚風蛋糕,EC以一湯匙綠茶粉替代雲尼拿漿,添了糖量去平衡綠茶粉的苦澀味。EC用過幾款綠茶粉,日本的不論在色澤及味道上都比台灣和中國的優勝,價錢雖然有點兒貴,但絕對值得!


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Green Tea Chiffon Cake
綠茶戚風蛋糕

Makes a 9″ by 1.5″ round cake or 7″ chiffon cake
9″x1.5″圓模或7“中空模份量

Ingredients

For the Yolk Batter
75 g cake and pastry flour
1 Tbsp (6 g) green tea powder (I used a Japanese organic one)
20 g granulated sugar
1/2 tsp baking powder (optional)
4 egg yolks, large
55 g milk
50 g grapeseed oil

For the Meringue
4 egg whites, large
50 g granulated sugar
1/2 tsp cream of tartar

Notes: The eggs I use are about 50 g each without shells.

材料

蛋黃糊
低筋麵粉 75克
綠茶粉(EC用日本有機抹茶粉) 1湯匙(約6克)
泡打粉 1/2茶匙 (可不加)
細砂糖 20克
蛋黃(大蛋) 4個
牛奶 50克
葡萄籽油 55克

蛋白霜
蛋白(大蛋) 4個
細砂糖 50克
他他粉 1/2茶匙

註:EC用的大蛋每隻淨重約50克

 

Directions 做法

Separate the eggs and place the egg whites In a clean mixing bowl (I usually wipe the bowl and the wire beater with paper towel dampened with vinegar or lemon juice to remove traces of grease). Preheat oven to 325ºF/170ºC.
分開蛋白和蛋黃,放蛋白的鋼盆必需是清潔的(EC習慣把鋼盆及打蛋器配件預先用廚房紙沾檸檬汁或白醋抹一次去除殘餘油份),焗爐預熱325ºF/170ºC。

For the yolk batter, sift together the flour, green tea powder, baking powder (if using) and sugar into another mixing bowl. Mix well and make a well in the center. Add oil, milk and egg yolks to the well and whisk gently until combined. It takes only a few seconds to incorporate the ingredients. It will thicken up on its own when you prepare the meringue.
低筋麵粉、綠茶粉、泡打粉(如用)及糖混合過篩放入另一鋼盆中,將粉往周圍撥成粉牆狀,將油、牛奶和蛋黃倒入粉牆中央,輕手用蛋拂攪拌成蛋黃糊備用,只需幾秒已能把材料拌勻,之後便可打發蛋白霜,蛋黃糊會自行變得稠身。

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With a hand mixer or a stand mixer fitted with the whisk attachment, whip egg whites until foamy. Add cream of tartar (to stabilize the meringue) and continue to beat until soft peaks form. Gradually add sugar in batches and continue beating until glossy and firm peaks form. When you lift up the whisk, the peak will hold its shape but the tip will fall back slightly.
用電動打蛋器或座枱式攪拌器(使用打蛋器配件)將蛋白打至起粗泡,加入他他粉繼續打至蛋白組織變細密,分次加糖打至有光澤及企身,蛋白霜拉起時呈尖長而末端僅輕微下垂狀。

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Scoop about one third of the meringue into the yolk batter and fold with a whisk to lighten. Then scrape this back into the bowl of meringue. Fold gently and thoroughly (so you don’t deflate the meringue) with a spatula until you see no streaks of white.
將三分一蛋白霜混入蛋黃糊中用蛋拂以切拌方法充份拌勻,再倒回蛋白霜鋼盆中輕手用膠刮以切拌方法混合至麵糊成均一顔色,盡量輕手並快手完成混合以免蛋白霜消泡。

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Pour batter into the parchment paper lined pan (no preparation needed if using chiffon cake pan or pan with removable base. I placed a heating core in the middle of my 9″ cake pan to promote even heating. Read about why I use a heating core in this post). Tap pan against the kitchen countertop several times to get rid of any large air bubbles. Smooth top with an offset spatula.
將麵糊倒入底部墊了牛油紙的模具中(用戚風模或活底模不用墊紙,EC在九寸圓模中央放了一個heating core促進蛋糕受熱,有關加熱芯的使用可參考這篇網誌),將烤模往桌上輕敲幾下敲出較大的氣泡後抹平表面。

Bake for 20 minutes or until a wooden skewer inserted in the center of cake comes out clean. It will take about 30 minutes for a 7″ chiffon cake pan. Every oven is different so adjust baking time accordingly. Drop cake pan on the kitchen countertop at a distance upon removal from the oven. This will release any gas trapped in the cake cells and minimize shrinkage. Invert pan and cool on a wire rack. Unmold cake, remove parchment paper and heating core (if any). Slice cake in half for layer cake or cut into pieces to serve.
放入焗爐焗20分鐘或至竹籤插入蛋糕中心取出後不沾麵糊,七寸戚風模約需30分鐘,不同焗爐可能要不同時間,請自行調節,取出後將蛋糕連烤模從半空往枱上捽幾下將困於蛋糕內的空氣震破避免蛋糕回縮,在鋼架上倒扣放涼後可脫模,取走牛油紙和加熱芯(如用)後便可切半使用或切件享用。

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I unmold the cake without using any tools but only with the help of gravity. Here is a video demonstration.
EC脫模時不會使用任何工具,靠的只是地心吸力,以下是徒手脫模方法短片示範。

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