Sunday, March 22, 2009

Green Tea Chiffon Cake with ..... ?

.....with chocolate chips.

The original recipe calls for cooked sweeten red beans. I can't get my red beans on Sunday especially. I got my 1st new 9" chiffon tin from Home & Garden at $15.90 (discounted price from $21.90 ) . and this is also the first time my chiffon cake done successfully. I used to make chiffon cake in a normal cake tin, and it always failed me. Looks like the tube-pan does the trick! or I used Pillsbury Softasilk flour ? ha ha ha (crapz)

6 egg yolk
20g sugar
2g salt
3 T honey
3 T olive oil
3 T milk
125g cake flour
1 T Green tea powder
1 t 北 海 道 奶 香 粉 ( I dont think I can get here, and I replaced with 1 teaspoon of milk powder)
3 T choco chips ( or cooked sweeten red bean)

6 egg white
1 t cream of tartar
50g sugar ( original calls for 70g, becaused I used choco chips, so reduced to 50g)

1. preheat the oven to 190C
2. Beat the eggyolk+sugar+salt until pale, mix in honey , and continue to beat until pale.
3. In a separate bowl, mix in milk + oil, and divide into 3 times , slowly whisk into Step 2.
4. Sieve the cake flour+green tea powder+milk powder , set aside.
5. Divide 2 times, slowly stir in the sieved flour into Step 3. Fold in the choco chips.
6. Beat the ingredients [B] until soft peak.
7. Fold in the eggwhite into the mixture 5. and pour into the tube pan.
8. Bake at 160C at 45-48 minutes (notes. every oven varies here, so take extra care on the cake after 45 mins and above).

Tips: Do not grease the tube pan. Turn upside down like the picture shown after bake. so the cake wont sink on itself to the bottom.

Joke : I was overly worried the batter will leak from the loose pan, so I wrapped protected with layer of aluminium foil. haha, looks like baby diapers!! ( The fact is, after I checked, the batter never leak! :D )

Turn it upside down until completely cool. Use a knife to run though the side and middle.


Bernice said...

*sniff* *sniff* I wish I can smell the green tea!

I never knew Malaysia has Pillsbury products!! ahahaha I love the Pillsbury DoughBoy! =D

NEE said...

Well done! looks yummy!

btw you can use a wine bottle or ribena bottle to flip your cake on. pan on top of cup looks too acrobatic. slight movement may topple.

zurin said...

Ive never tried a chiffon cake...and always wondered why u had to cool it upside down...

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Denise ^ ChickyEGG said...

Bernice : hahaha, ya Here we have Pillsbury, but slightly expensive.

Nee : lolz! next time I try that !!

Zurin :oh ! I read , and it says upside turn, so it wont sink to the bottom, but lift to the top ? hahahha Dunno lah, ikut tradition saja! ;P

Jay: done & Thanks

ThE st0ry beHinD the ShELL

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