Green tea is the kind of tea leaves that have been made with minimal oxidation. For this reason, many claim that green tea consumption is beneficial to our health but non of these claims are generally proved with scientific investigation.
Green tea (抹茶 Matcha) is ubiquitous in Japan. Lately, it has become a trendy drink for everyone and in everywhere. Whether you are a Japanese or not, young or old, cold or warm, you can enjoy your green tea in any way that you want... And today, I'm enjoying it in the form of this chiffon cake.
Green Tea Chiffon Cake 抹茶シフォンケーキ
This matcha chiffon cake recipe originates from a Japanese book, Chiffon Cake Book by Junko Fukuda and the copy of this book that I have is actually translated in Chinese language.If you search Google with the words "green tea chiffon cake", you will find the first hit to be this recipe from Just One Cookbook and it is mostly adapted from the recipe that I'm using today to bake this cake. So what are differences?The recipe from JOC contains 3 large egg yolks, 3 large egg whites and 1 teaspoon of baking powder while the original Junko's recipe contains 3 large egg yolks (50g, accurately measured), 4 large egg whites (150g, accurately measured too) and no baking powder!In fact, all the chiffon cake recipes in the Junko's book have about the same 50g egg yolk and 150g egg white composition. Would the no addition of baking powder or extra one egg white make any difference? Based on what I have seen in my ultra soft banana chiffon cake baking with no cream of tartar and one extra egg white, I would say that there would be differences and like to stick to the original recipe. Like I have seen in my ultra soft banana chiffon cake, I'm sure that the chiffon cake with no baking powder or cream of tartar will be less stable in shapes and not pretty in its look but the extra egg white will make it fluffier, softer and moister... Here, let's see.
This is the cooking matcha that I have used to bake this cake.
To start, this is how I prepared my egg yolk mixture.
I mixed the sifted dry ingredients into the egg yolk mixture and set it aside.
Next, I beat the egg white and sugar into stiff peaks.
And combine both egg yolk and egg white mixture together.
After 40 minutes of baking, the cake is cooked!
As this is pretty soft and fluffy, it can be structurally difficult to remove from its mold.
... and I don't mind because I really like its softness and sponginess.
Here's the recipe that I have used to bake my green tea chiffon cake.
It is mostly adapted from the book Chiffon Cake Book by Junko Fukuda. As it has to be translated from the Chinese version of my book, I have used the recipe from Just One Cookbook to incorporate the differences.
Makes one 17 cm or 15 cm (tall) chiffon cake
50g egg yolks, about 3 large*40ml oil, preferably Alfa One rice bran oil
70ml milk
80g cake flour
10g matcha (green tea powder)
150g egg whites, about 4 large*
70g caster sugar
* It is important to weigh the egg yolks and egg whites.
Preheat oven to 170°C or 330ºF or 150°C fan forced.
Using a hand whisk, combine egg yolks, oil and milk in a large bowl.
Sift cake flour and matcha together and fold into the egg yolk mixture until well combined with no lumps.
Using an electric mixer with a whisk attachment, beat the egg whites on medium low speed for about 2-3 mins until foamy. Increase the mixer speed to medium. While beating, add sugar gradually and continue to beat until stiff peaks form.
Using a spatula or spoon, fold 1/3 of the egg whites into the flour mixture gently until the mixture is well combined. Then fold in the rest of the egg whites in 2-3 batches. Mix gently and thoroughly making sure that the batter is well combined.
Pour the mixture into an ungreased chiffon cake pan. Tap the pan a few times on the kitchen countertop to release the air bubbles.
Bake for 40 mins or until a toothpick inserted comes out clean. If the cake turn too dark in the last 10-15 mins, cover the top of cake loosely with a foil and continue to bake with the foil.
After baking, invert the cake immediately and allow it to cool completely before removing it from the pan. To unmould the cake, use a thin rubber knife or spatula to run around the cake.
Transfer cake onto a serving plate. Slice and serve.
Happy Baking
---Good grief that today is the first day of July 2015... the least is I have survived through one month of winter and there is two more months of winter to go!!! Hmmm...
I hope everyone had enjoyed cooking and baking with cream for the Little Thumbs Up in June 2015. I notice that there is usually lesser blog posts published during school holidays and summer seasons (for everyone above the equator) as everyone is busy with family and traveling. Despite all, we have a total of 105 posts linking with us at here and I thought this amount of participation is still pretty good. Thanks Diana for being a fantastic host and also everyone for your participation! Muah!
Now, it is tea-time for Cheryl and July 2015!
This post is linked to the event, Little Thumbs up organised by Doreen from my little favorite DIY and me, Bake for Happy Kids, hosted by Cheryl from Baking Taitai at this post.
Our Little Thumbs Up event starts on the first day of the month until the last day of the month. Please join us! To join, simply cook or bake any recipe with the theme of the month which is TEA for July 2015 and link with us at this post anytime until 31st July 2015.
What after July 2015? Only one month left for our down-under winter... LOL! And Jess from Bakericious will be the next hostess of August 2015 and her theme is BROWN SUGAR!
Don't forget your thumbs up or display this badge! And make sure that: (1) Your post must be a current post preferably within this month. (2) Please mention Little Thumbs Up in your post and link back to Bake for Happy Kids, my little favorite DIY and Cheryl from Baking Taitai. For more details, please see this.
Before going, don't forget to enter to win this book, ABC delicious, Simple by Valli Little. This giveaway is open to ALL international readers and the submission ends on 5 July 2015. Good luck!
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