Friday, December 28, 2007

Green Tea Chiffon Cake

25 December 2007


I finally succeed in getting a nice and tall chiffon cake again. This time I make sure I don't underbeat the egg whites and beat until stiff and dry stage. I guess it works! I like the nice green tea fragrance. We usually don't find bakeries selling green tea chiffon cakes right? I wish I have added some Japanese Azuki Beans. :)


Recipe for Green Tea Chiffon Cake (6 inch)
(Modified from here)

Ingredients
(A)
2 egg yolks
20g castor sugar

(B)
25ml warm corn oil
35ml warm water + 1 tsp green tea powder

(C)
50g cake flour
1/2 tsp baking powder

(D)
3 egg whites
1/4 tsp cream of tartar
20g 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 for 25 minutes or till cooked.
8. Invert cake on a wire rack immediately to cool completely.

21 comments:

  1. Hi, I have been wanting to bake a green tea chiffon cake too!! Your chiffon cake looks great :)
    So, for this time round, you beat the egg whites till very stiff? was the batter very foamy (like soap, hahaha?!) when u scrape it into the baking pan? Mine was like that, but I am not sure whether I was doing it the right way, as I have came across a book that says the consistency should be pourable, so that the cake will not shrink too much after baking???

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  2. WOW your chiffon cake looks beautiful!!
    This is tempting me to bake one too :D
    Congrats on your success again!

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  3. Thanks HHB and sweet-tooth!

    Yes HHB, this time I beat the egg whites till very stiff. The funny thing is everytime when I beat egg whites, I always beat to different stages in the end and can never be consistent. :P

    For this time, mine is stiffer than yours for your milo chiffon cake (refer to your photos). When I lift up the paddle, I can see several stiff peaks. When I spoon up the egg whites, they are very dry like soft solid (and will not drip down from the spoon).

    Hm, I don't think the end batter is foamy. U mean got a lot of small bubbles? Mine is a smooth, thick but pourable mixture.

    Hope it helps. At least your previous chiffon cakes are ok. You should have no problem. :)

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  4. ok, I got what you mean. Will take note when I try making chiffon cake the next time, thanks!

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  5. Hi small small baker,

    Your chiffon looks great! I also have lots of problems with beating egg whites. In the past, when I beat it to a foamy stage of pouring consistency, the whole cake shrink. But when beat until very stiff (the peaks stood straight), the bottom sank. The only time I got it was when I beat to stiff (soft solid) but the peaks curl a bit like what Happy Homebaker showed in the milo chiffon. I made a coffee chiffon recently and failed cos' halfway, the top was so burnt that I had to open my oven door to put an aluminium foil in; guess I was too slow, after I close the door, the cake sank. My heart sank too! :(

    Am having problems with my oven lately. One side always brown faster. Guess next time I have to position at the lower shelf.

    Nevertheless, I'll try again! Look forward to all your chiffons!

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  6. Hi Aimei, I have exactly the same problem as u. Out of my 5 chiffon cakes, 2 failed. So my success rate is only 60% now. :) I guess we just need lots of practice.

    I bake my chiffon cake at the 2nd lower shelf. No problem with burning top so far.

    My family and I love to eat chiffon cakes so I really want to become good at it. Jia you! :)

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  7. wow that's a really tall chiffon! how long do they keep at room temperature?

    green tea + red beans combi is my favourite!! especially for ice cream! if i buy those canned red beans, i can just add it into the batter without changing the recipe?

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  8. Thanks! That's a tough question to answer cos it usually gets eaten up really fast and I don't think there will be any leftovers. Haha!

    Yes, I think u can just add the red beans into the batter as the last step.

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  9. The cake looks fabulous, so tempting. I'm a big fan of green tea flavor stuffs e.g. ice cream, cakes, cookies, candies and so. A friend of mine is going to Japan, I asked her to get me some green tea powder so I can make ice cream and cake soon.

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  10. It will be great to get green tea powder from Japan. I'm sure you will have a great time making your own desserts and eating them. :)

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  11. Hi SSB, I've been wanting to make a chiffon cake with green tea. But this recipe is for a 6" tin? Mine is a 18cm tin, how to adjust recipe accordingly, any idea?

    Thanks a lot.

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  12. Hi Kristie, normally for 18cm tin, you will need to use 3 egg yolks and 3 or 4 egg whites. But I'm not confidently sure if you can adjust the other ingredients proportionally. It will a bit risky because chiffon cakes are so delicate and sensitive to the ingredients proportion.

    I suggest you can add extra egg whites. If not, you can take a look at these blogs.

    http://happyhomebaking.blogspot.com/ and http://gracekitchencorner.blogspot.com/

    They have some chiffon cakes using 17cm and 18cm chiffon tins. :)

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  13. Thanks for ur replies, but if I go ahead and bake this recipe in my 18cm tin, the results should be ok right but maybe resulting in a shorter cake?

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  14. Shouldn't be a problem. Maybe slightly shorter cake. Will wait for your post on that. :)

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  15. thanks a lot for ur advice! :)

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  16. Hi SSB, I am attempting a green tea chiffon cake soon and would like to use this recipe. Will not alter much and continue to use my 18cm pan.

    Wish me luck dear!

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  17. Wow! what a tall chiffon cake! I tried using premix chiffon before, but its kinda dense and all.

    i really wanted to try green tea chiffon soon, where to get green tea powder?

    my email: smudgedcircles@hotmail.com

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  18. Hi Genevieve, here's a very detailed list of baking supplies stores where you can get green tea powder and other baking essentials.

    http://not-thekitchensink.blogspot.com/2011/03/list-of-baking-supplies-stores-in.html

    I'm sure it will be very useful to you.

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  19. hi, is tartaric acid = cream of tartar?

    thanks

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  20. I google about it.
    They are not the same. Tartaric acid is used to produce cream of tartar. You can read more here:
    http://www.ehow.com/about_5650685_tartaric-acid-vs_-cream-tartar.html

    Cream of tartar is easily available. Check any supermarket or baking supplies stores. :)

    ReplyDelete