Skip to main content

Green Tea Chiffon Cake







Eating a piece of Chiffon Cake is like eating a cloud ..... a fluffy, moderately sweet and lightly eggy cloud. Enjoy!





Recipe for Green Tea Chiffon Cake

Ingredients :

(A) 4 Egg Yolks
30 gm Caster Sugar
1 Tablespoon Honey
Pinch of Salt

(B) 4 Tablespoons Corn/Cannola Oil
80 ml warm water + 3 Teasp. Green Tea Powder. Mix well.
2 Teasp. Vanilla/Rum

(C) 100 gm Superfine Flour
3/4 Teasp. Baking Powder

(D) 4 Egg Whites
1/2 Teasp. Cream of Tartar
40 gm Caster Sugar

Method :

1. Sift ingredients (C) and set aside.
1. Cream ingredients (A) till sugar is dissolved.
2. Add in ingredients (B) in the respective order and mix well before adding in the next item.
3. Fold in (C) and mix till no lumps.
4. Beat egg whites till frothy, add in cream of tartar. Beat till white in colour and add in the sugar. Egg whites should be beaten till stiff peaks are formed, but not dry.
5. Put 1/2 egg white into yolk mixture and mix well with hand whisk.
6. Pour yolk mixture into the rest of the egg white and mix well with hand whisk.
7. Put batter into ungreased chiffon pan and bake in preheated oven at 350 deg.F/180 deg.C for about 35 to 40 minutes till cooked, test with skewer till it comes out clean.
8. Invert the cake immediately to cool.



Page copy protected against web site content infringement by Copyscape
Labels:

Comments

  1. ElinSeptember 18, 2009 at 9:08 PM

    hey that's a nice one . I love green tea flavored food . I wanted to try making chiffon cake but finds it quite intimidating. But since my kids will be back for their 2nd sem holiday starting this weekend, I shall try making this :) thanks Cheah for sharing this recipe.

    ReplyDelete
  2. Sokehah cheahSeptember 18, 2009 at 9:22 PM

    Hi
    I also like Green tea flavoured stuff, this cake is nice but my other half commented that it doesn't feel his stomach. I like chiffons, because can afford to eat more, not so fattening!

    ReplyDelete

Post a Comment

Thanks for dropping by. Please click on 'Anonymous' if you do not have a blog but do leave your name after the comment because I would like to know who you are.

Popular posts from this blog

Herbal Jelly ~ Gui Ling Gao

H erbal Jelly ~ Gui Ling Ga o literally translated means 'Tortoise Jelly' is one of my family's favourite desserts.  It's much more economical to prepare this at home for you'll need to fork out between Rm 9 to Rm 11 for a bowl of this cooling dessert in any of those herbal tea outlets.  This soothing jelly, served chilled, is supposed to be able to help reduce our body heat, helps to get rid of toxins and is believed to be good for the skin thus culminating a healthier complexion.
22 comments
Read on for the Recipe

Braised Pork Belly with Mui Choy ~ 梅菜焖五花肉

Mui Choy is preserved mustard greens and there are two types, one is salty while the other is sweet.  There are many ways of cooking mui choy with pork belly.  Instead of braising, you can steam it with minced pork but here I am using only the sweet mui choy and I braised the pork belly with it.  This is a flavourful dish and you can serve it with plain rice or plain porridge. Braised Pork Belly with Mui Choy   ~    梅菜焖五花肉 Ingredients  400 gm pork belly cut into bite size 100 gm  preserved sweet mui choy 3 cloves of garlic 2 slices ginger Seasoning for the pork belly 1 Tbsp dark soya sauce 1/4 Tbsp sugar 1/4 Tbsp sesame oil 1/4 Tbsp oyster sauce 1/2 tsp pepper 1/8 tsp light soya sauce Method Season the pork belly for about an hour or more.  Set aside. Soak the mui choy for 45 mins., rinse and squeeze dry.  Cut into slices Heat some oil in the wok, fry the mui choy.  Add in the ginger slices.  Stir-fry. Add in the pork  belly, fry for a while and
Post a Comment
Read more

Yoghurt Fruitcake

T is the festive season again and the all-time favourite for X'mas is undoubtedly the ubiquitous fruit cake.  This Yoghurt Fruitcake caught my eye when I was browsing through a Food and Travel magazine.  As I've never baked a fruit cake with yoghurt before, I was very eager to try. 
14 comments
Read on for the Recipe