Sunday, February 22, 2009
Greentea chiffon cake
Baked this wonderful cake today. The texture is very fluffy and soft. Delicious and healthy as not much oil is used. Can't remember where I got the recipe from but most likely it's from Kitchen Capers though I can't find the thread for this recipe in the forum. The recipe called for the usage of a 20cm tube pan but I do not have that size so used 22cm tube pan instead. The result is a much shorter cake.
a) 4 eggs yolks
30g castor sugar
pinch of salt
1 tbsp honey
4 tbsp corn oil
80 ml of warm water to mix with 2 tsp of greentea powder
2-3 tsp rum (optional)
100 g cake flour (I used multipurpose flour)
3/4 tsp baking powder
b) 4 egg whites
1/2 tsp cream of tartar
40g castor sugar
Cream egg yolks and sugar with hand whisk till smooth. Add the rest of the ingredients in (a)and mix well. Set aside.
Beat egg whites till frothy then add cream of tartar and sugar (add sugar 1/3 at a time). Beat till stiff peaks formed (About 7 minutes)
Mix about half of the egg whites into batter (a) and stir to combine well.
Next pour the batter into the rest of the egg whites and mix well. Do this gently to avoid deflating the batter. Pour into the tube pan and bake at 175 degree Celsius for 40-45 mins or until cooked.
Invert the cooked cake during cooling. To remove cake from the pan, gently peel the away from the side of the pan. This will give a neat, clean look to the sides of the cake.