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.
Green Tea Chiffon Cake
Makes a 9″ by 1.5″ round cake or 7″ chiffon cake
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
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.
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/160ºC.
For the yolk batter, sift together the flour, green tea powder 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.
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.
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.
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.
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.
I unmold the cake without using any tools but only with the help of gravity. Here is a video demonstration.
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