Saturday, February 5, 2011
Matcha Marble Chiffon
My little boy said it's like eating cotton......
It's the third day of CNY, and we visited my sister in law as well as the rest of the family members. I baked this Matcha Marble Chiffon to bring over as our tea. A chiffon recipe I long wanted to bake, however, there were too may things in my list.
It's one of the best texture chiffon I ever baked. I really like the taste of the dry tea and together with the mild egg sponge. After it's sliced, the slices could hardly 'Stand' on it's own, it simply has that 'melt in the mouth' effect while eating it. Wow, I make it sounded like so rare. he he.... I am sure no one would say no to this beautiful cake.
Top Flour 90g
Baking powder 2/3 tsp
Castor sugar 40g
Salad oil 40g
Egg white 4
Castor sugar 40g
Matcha powder 1tbsp
1. Sift flour and baking powder and set aside.
2. Mix matcha powder with 2tsp of water to make a paste.
3.In a bowl, mix yolks , oil and water together. Add in sugar, followed by the flour. Mix to a thick batter.
4. Whip egg white till foamy and slowly add in sugar and whip together a stiff peak.
5. Mix 1/3 of white to the flour batter and blend well. Fold the rest of the egg white in and fold them gently till well blended.
6. Take 1/4 portion of the batter to mix with the matcha paste. Fill the chiffon tin with plain batter and in between layer filled with matcha batter. With a skewer, run through the tin to create the marble effect.
7. Bake the cake at 180ç for 10 minutes, and bring down to 160'c and bake for further 30 minutes.
8. Cool the cake with the tin inverted on a wire rack till it's completely cool before slicing.