Mango Matcha Mousse Cake with Mirror Glaze 芒果抹茶慕絲鏡面蛋糕

I usually use Mexican Ataulfo mangoes for my dessert but there is no guarantee that you will have access to fresh mango at peak ripeness every time. When this time hits, canned mango pulp comes in handy. I made a few mousse cakes with Kesar mango pulp in April and was very pleased with both... Continue Reading →

Green Tea Chiffon Cake 綠茶戚風蛋糕

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... Continue Reading →

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