Hello everyone, sorry it’s been so long I posted. I’ve been quite busy with school lately, and I’m glad I can finally take a break today!
Today I’ll be letting you guys know how I made my green tea chiffon cupcakes and chiffon cakes. I LOVE this type of cake. They can be found in all Asian bakeries, including T&T and ones at Crystal Mall.
The reason why I love this cake is that it’s SO LIGHT AND FLUFFY! You don’t have to force it down your throat because the inside is very airy; it almost feels like the cake is a sponge. Not only is the texture light, but this recipe also calls for half the sugar that most American cake recipes ask for. Not only is this recipe HEALTHY, but it also TASTES GOOD. There’s not that much desserts out there that have both qualities.
This cake is also very versatile. I use it to bake both cakes and cupcakes.
*The only downside to making it into cupcakes is that the cake shrinks, which means that it will cave in towards the centre. This creates a wrinkled surface and the absence of a nice, round top. Use a funnel cake pan or one with removable parchment paper to prevent the cake from pulling on the sides while it’s shrinking!
So here is the recipe! I found it online, but I altered a lot of the elements. ITS IS VERY IMPORTANT TO FOLLOW THE INSTRUCTIONS EXACTLY! If you don’t and just mix everything together, your cake will not rise properly.
Ingredients: (Makes 12 cupcakes or 1 6-inch cake)
75g White Flour
1 Tbsp Matcha Powder
1 Tsp Baking Powder
3 Egg Yolks
3 Tbsp Oil
4 Tbsp Water
3 Egg Whites
85g White Sugar
1. Preheat the oven to 340 degrees Fahrenheit
2. Whisk the egg yolks, oil, water and 1/3 of the sugar together
3. Sift together the flour, matcha powder and baking powder
4. Add the dry ingredients into the wet ingredients and mix until well incorporated. Set aside
1. Whisk the egg whites on high speed until they are foamy
2. Add 1/3 of the sugar into the egg whites and mix on low speed for 30 seconds
3. Add in the rest of the sugar into the egg whites and mix on high speed for around 1.5-2 minutes. The mixture should turn whiter and grow in size. It should be ready when stiff peaks form after you take out the mixer handles
1. Fold 1/3 of the meringue into the cake base using a plastic spatula. Do not mix it in with a mixer or else you will lose the airiness that you want in your finished cake. Once well incorporates, keep folding 1/3 of the meringue until all of it is used
2. Pour the batter into either a cake pan or cupcake liners
3. Bake for 30 minutes or until a toothpick comes out clean
4. Top it off with some light whipped cream and you’re in for a real treat!
Here are a couple thing I encountered while making this cake that might help you have a higher chance of success:
1. Make sure to separate the egg whites carefully! Any trace of water, oil, or egg yolk will contaminate the egg whites and will prevent it from expanding to its full potential
2. Tilt the bowl by 45 degrees to gain more leverage when whisking egg whites
3. To prevent the cake from shrinking too much, turn off the oven when it’s done baking, but don’t remove it. Wait at least 20 minute and then bring it out so that the temperature difference isn’t too much for the cake
4. Remove the cake from the pan immediately and pull off the parchment paper. If the cake shrinks, it will shrink evenly instead of pulling on the sides and caving into the middle.
5. If you’re making a cake, peel off the brown skin so that it is easier to frost the cake