Matcha Chiffon Cake

Welcome back!

Today, we have... another chiffon cake! We've made many great variations on this type of cake that we love; this time, it's with some matcha for that wonderful flavor and color! Once again, this is a light and fluffy dessert that, when served just like this, isn't even very unhealthy. It's also not super difficult to make, and everyone will enjoy it!

Matcha Chiffon Cake

Makes a 9" cake

Ingredients:

7 egg whites
1/2 cup sugar
1 teaspoon lemon juice

7 egg yolks
2 tablespoons sugar
80 grams oil
80 grams milk
130 grams cake flour
10 grams matcha powder
3/4 teaspoon baking powder (optional)

Directions:

In a bowl, beat the egg whites with the lemon juice until stiff peaks form. While mixing, add in the sugar (1/2 cup), about a third at a time.
In another bowl, beat the egg yolks with the 2 tablespoons of sugar. Once mixed, add the oil and mix thoroughly.
Add in the milk and mix thoroughly.
Sift the cake flour, matcha powder, and baking powder into the mixture.
Slowly pour a third of the egg white mixture into the egg yolk mixture while gently mixing.
Slowly pour the egg yolk mixture into the rest of the egg white mixture, folding along the way.
Put in mold and tap to get the bubbles out.
Bake at 310°F for 10 minutes, then 300°F for 35 minutes.
Take the cake out. Flip it over on a rack. Let it rest, and once cool, remove from the pan.

If you've been looking through our other chiffon cake recipes, you'll see the procedure is pretty much the same. However, the ingredients are different, and somehow, we come up with slightly different measurements and bake times. It's all part of the process to find the best way to make a chiffon cake, and once we get there, we can unify the approaches in the recipes.

-Chefpo

Comments

Fig Crème Fraîche Cake

Welcome back! Today, we have a cake featuring an interesting fruit: the fig! Figs are typically eaten dried or in some processed form because they don't stay fresh for long, so making this dish out of fresh figs was quite nice. Once completed, the fig flavor blends in very well with the rest of the cake and creates a dessert that is flavorful but not overly rich. Fig Crème Fraîche Cake Makes a 9" cake Ingredients: 1/2 pound figs, quartered (if you have big figs, maybe 6-8 slices) 120 grams cake flour 50 grams almond flour 2 teaspoons baking powder 1/4 teaspoon salt 50 grams sugar 60 grams honey 120 grams crème fraîche 3 eggs 1 teaspoon vanilla extract 1 tablespoon Grand Marnier 1/2 cup melted butter Directions: In a bowl, sift in the dry ingredients (cake flour, almond flour, baking powder, and salt). Mix this together. In another bowl, put in the sugar, honey, and crème fraîche, and mix them together. One add a time, add the eggs and mix thoroughly. Add in the vanilla ...

Brownie Cheesecake

Welcome back to Chez Chefpo! Today, we have a delicious treat that combines two wonderful desserts into one! If you like brownies and cheesecake, you're going to like this too, as the two flavors really balance and complement each other. It also goes well with some fresh fruit and is a good final course of a meal. (In fact, you got a sneak peek at it in our Pasta Salad recipe!) Brownie Cheesecake Makes a 9" round pan Ingredients: Brownie: 6 ounces dark chocolate 4 ounces (1 stick) unsalted butter 2 tablespoons brown sugar 6 tablespoons sugar 2 eggs 1 teaspoon vanilla extract 75 grams cake flour 1 tablespoon cocoa powder 1 teaspoon espresso powder 1/2 teaspoon salt Chocolate chips (optional) Cheesecake: 8 ounces ricotta cheese 8 ounces cream cheese 4 ounces plain greek yogurt 2 eggs 50 grams sugar 1/4 cups dried fruit (cranberries, raisins, blueberries) soaked in rum/brandy/Grand Marnier Lemon zest (optional) In place of the ricotta cheese, you could use another 8 ounces of c...

Pearl Meatballs

Welcome back! Today, we have a unique recipe that comes from Central China: Pearl Meatballs! The name is quite interesting but makes sense: they're meatballs, but the translucence of the sticky rice that coats the meatball mirrors the luster of a pearl. It's often served on special occasions, like Lunar New Year, where everyone gathers for a feast and can enjoy this delicious dish. Plus, it's not even that difficult to make! Pearl Meatballs Makes about 30 meatballs Ingredients: For the meatballs: 1/2 pound ground pork 1/4 pound shrimp 80 grams (about 1/2 can) water chestnuts, finely chopped 2 tablespoons green onion, finely chopped 1/2 teaspoon ginger, minced 1 teaspoon soy sauce 1 teaspoon sugar 1 teaspoon rice wine 1 teaspoon sesame oil 1/4 teaspoon white pepper 1/2 egg white For the rice: 1 cup glutinous (sticky) rice Directions: Rinse the glutinous rice and soak in water for 2 hours. In a bowl, place all the ingredients for the meatballs and mix until even. The mixture...

Search This Blog