Thursday, July 10, 2014
Greentea Chiffon Cake - Bake Along #64
My sister gave me some greentea which she bought from her trip to Japan recently and I happily used it to bake this soft and fluffy chiffon cake. The recipe came from Anncoo's blog. The chiffon cake turned out light and easy to eat not to mention delicious too!
Here is the recipe adapted from Anncoo's Journal (she adapted this recipe from Okashi sweet treats made with love)
70g plain flour (I used 80g self raising flour)
10g greentea (I used 1 tsp greentea - sieve greentea into a cup and add 1 tbs hot water (not boiling) to dissolve)
5 Egg yolks
20g Caster sugar
70g milk - pour milk into dissolved greentea to obtain 70g
60g corn oil
90g Caster sugar
10g Corn flour
5 Egg whites
Preheat oven to 170C (I baked mine at 160C)
Sift flour with greentea (if using Ann's way). Combine egg yolks and sugar in a bowl and mix well. Add water (greentea milk) and corn oil and blend together. Add flour and mix until batter becomes sticky. Set aside.
Make meringue ~ Combine sugar and corn flour. Beat egg whites until foamy. Add half the sugar and flour mixture and continue beating for a few minutes, then add remaining sugar and flour mixture and beat until egg whites are glossy, with stiff peaks.
**Add one third of meringue to egg yolk mixture and fold in lightly, then add remaining meringue and fold to incorporate completely.
I followed Ann's method of mixing in the batter to the meringue:-
Slowly pour all the egg mixture into the meringue at low speed then stop machine. Using a rubber spatula and fold the mixture well.
Pour batter into an ungreased 20cm chiffon cake pan. Place in the oven on lowest rack and bake for 60 minutes then switch oven to lower grill for 5 minutes. (I cover the top of the cake and bake for further 5 minutes)
When cake is done, remove from oven and turn the pan over. Leave cake to cool in pan.
Once cake has cooled completely, carefully run a knife or spatula around the sides of the cake to loosen it. Slice and enjoy!