Monday, August 16, 2010

Matcha Chiffon Cake

First try at making chiffon cake. Bought Keiko Ishida's Okashi and have yet to try out the recipes despite reading it religiously. Have good quality matcha powder that's expiring in September, so I picked this recipe. I didn't know you need to invert the pan for cooling so that the cake wouldn't sink. Was snapping pictures of the cake when I took it out from the oven. Mom saw me and screamed, Invert the pan...NOW!!!! The sinking starts the moment the pan is out from the oven, she says.

Really impressed with the texture. It is soft and cottony, gives the almost-melt-in-your-mouth kind of texture. The right amount of sweetness coupled with green tea fragrance. The only thing I'm disappointed is, I was overzealous in the meringue beating, resulting in curding. Now I know when to stop beating. Thankfully no one notices the extra white specks of meringue in the cake when they eat it, or maybe they're just polite hahahhh

My guinea pigs happened to be a pretty big sample size of aunties including my mom and her work place buddies, bf's mom and her mahjong kakis. Everyone loves it. I guess aunties really like chiffon cakes heehee. Gonna venture and try out all sorts of flavors!

Matcha Chiffon Cake (adapted from Keiko Ishida's Okashi)

70g cake flour
10g matcha powder
5 egg yolks
20g caster sugar
70g water
60g canola oil

180g egg whites (abt 5 eggs)
90g caster sugar
10g corn flour

1. Preheat oven to 160°C
2. Sift flour and matcha powder twice
3. Beat egg yolks and sugar until well mixed
4. Add water and canola oil to the yolk mixture and blend well
5. Add flour mixture to yolk mixture until the batter becomes sticky
6. Combine sugar and corn flour in a separate bowl
7. Beat egg whites until frothy and add half of the sugar mixture, and continue to beat
8. Slowly add in the rest of the sugar mixture and beat until egg white stiff peaks and is glossy but not dry
9. Add one third of the meringue into yolk mixture and fold in lightly
10. Pour in rest of the yolk mixture and fold until well combined (I did not follow this and pour yolk mixture into meringue for folding instead)
11. Pour the batter into a 20-cm chiffon tin and bake for 40-50 mins
12. Invert (NOWW!!) the chiffon tin on a wire rack and let it cool for 2h before releasing the cake for serving

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