Last weekend, I spent a few wonderful hours with my good friend Alison and Omaira. We cooked, and ate, and I baked a chiffon cake for dessert! We had rendang and nasi ketupat and Omaira made wonderful pakoras.
I used the recipe from the ever trusty cookbook Okashi by Keiko Ishida. You can see a picture of it here. I changed the recipe for the cream that I used to decorate the cake – I adapted it from another recipe that I found in the same book that uses gelatin. I decided to use that so it’ll last longer in this late summer heat.
Doesn’t it look so pretty? I have to say that she made a much better job at decorating the cake than I did. I suppose I need to either start practicing at home or sign up for a baking and decorating class one of these days.
This cake does take time, and the colour is weird (green!), but if you love green tea like I do, this is a fluffy and airy cake that just melts in your mouth!
You can use simple baking tin (cake) tin for this recipe. Chiffon cakes usually needs a chiffon cake tin (it has a hole in the centre) because it helps with cooking the cake evenly. I used 2 small disposable cake tins here, and it turned out fine. Remember to line the bottom of the cake tin ONLY. Do not line or grease the sides of the tin.
- 70g of cake flour (low gluten flour – about 6-8% protein)
- 10g of green tea matcha powder
- 5 egg yolks (save the whites for the meringue)
- 20g superfine castor sugar
- 70g of water
- 60g of vegetable oil
- 90g of superfine castor sugar
- 10g of rice flour
- 5 egg whites (from above)
Green Tea Cream
- 150g of whipping cream
- 20g of fresh whole milk
- 15g of superfine castor sugar
- 4g of gelatin sheets, soaked in ice water to soften
- 7g of green tea powder
- Preheat the oven to 160 degrees C. Prepare the baking tins too – only line the bottom of the cake tin (if you are not using a special chiffon cake tin).
- Start on the cake batter. Sift the flour and green tea powder together, twice.
- Combine egg yolks and sugar together and mix well. Add water and oil and blend well with a spatula.
- Add the flour and green tea powder mix, and mix together until batter becomes sticky. Set aside.
- Make the meringue. Combine sugar and the rice flour. Beat the egg whites until foamy. Add half of the sugar and flour mixture and continue beating for a few minutes. Then add the remaining sugar and flour mixture and beat until egg whites are glossy, with stiff peaks.
- Add one-third of the meringue to the cake batter, and fold in lightly. Then add the remaining meringue and fold to incorporate completely.
- Pour batter into the baking pan/tin, and place in the bottom rung of the oven to bake for 35-40 minutes.
- When the cake is done, take it out of the oven and test with a toothpick in the center of the cake. If it comes out clean, you can rest assured that it’s ready.
- Turn the baking tin/pan over a wire rack and leave to cool completely.
- Carefully run a knife or spatula around the sides of the cake to loosen it before inverting it onto a wire cooling rack. Remove the baking paper from the bottom (now top of the cake).
- Make the green tea cream. Whip cream until stiff peaks form. Set aside.
- Place milk, sugar and green tea powder (matcha) into a saucepan and bring to a slight boil. Add the softened gelatin sheets and mix well. Leave the mixture to cool.
- When the mixture is cool to the touch, add to the whipped cream and fold until incorporated.
- Decorate the cake with the cream as you wish.
- Slice, and serve.
- And eat.