Saturday, September 18, 2010
Light and Fluffy Matcha Chiffon Cake
Amongst the many different cakes out there, chiffon cake is no doubt my all time favorite! It tastes like clouds! So light and fluffy yet flavorful!!
Chiffon cake is definitely a summer must! So refreshing and nothing calorific tasting. I can snack on it all day.. if only they can last that long :p
I HEART CHIFFON CAKES!
Matcha Chiffon Cake
recipe from my buttery fingers
-makes ~one 17 cm cake
3 Egg yolks
50ml Vegetable oil
80g Cake (low-protein) flour
10g Matcha (green tea powder)
4 Egg whites
1. Preheat oven to 180C. Whisk egg yolks, 1/3 of the sugar, oil and water together.
2. Pour in sifted flour and matcha, whisk until totally incorporated and no lumps remain.
3. Using an electric mixer, whip the egg whites until foamy. Pour in half the remaining sugar, beat for 2 more minutes, add in the rest of the sugar and beat until soft peaks form.
4.Place 1/3 of the beaten egg whites into the flour mixture. Use a whisk to quickly mix everything together.
5. Add in the rest of the egg whites, incorporate gently but quickly. When some white streaks remain, swap to a rubber spatula and fold gently until the mixture is homogeneous.
6. Pour the mixture into the chiffon cake tin (you may need to slightly grease it beforehand to prevent sticking, but I skip this step). Rap the tin against the table a few times to get rid of large air bubbles.
7. Bake for 20 minutes until a toothpick inserted comes out clean.
8. The cake must be cooled upside down; stick the tin on a tall heavy bottle, leave until cake is completely cool before removing it from the tin.
^great in every shape(:
Chiffon cakes are divine both eaten on their own or with a bit of sweetened whipped cream. In my opinion, this matcha/ green tea one is best eaten alone. The fragrance of the green tea is so prominent. And as you savor each bite, the aroma just gets more and more intense ♥♥ Matcha may just be the most ideal flavor a chiffon cake can have! New on my 2010 resolution: Lemon Chiffon, Orange Chiffon, Lavender Chiffon, Earl Grey Chiffon, Cappuccino Chiffon, Espresso Chiffon... I am going to experiment and perfect the liquid/egg ratio in my chiffon cakes and try it out with all the flavors out there! All I need is a good base to play with the flavor, right?! I am excited. (:
*One slight teeny tiny failure this time happened during the cooling process. My cake slipped out of the inverted tin!! *Gasp* Good thing it wasn't too close to the edge of the counter top or it could've smashed onto the floor. The top of the cake was only a tad ripped off. ***Also, the inverted cooling resulted in a slightly moist-er texture on the top 1/3 of the cake, which tasted under- baked. Next time, I will try leaving the cake in the oven for a longer time before taking them out so maybe I can avoid the excess moisture from cooling the cake too quickly.