What do you think of this cake? Pretty? I thought so when I saw it at Cosy Bake. After baking one myself, I couldn't agree more and it tasted so good. It's so soft and cottony and the intensity of the green tea scent and flavour felt just right when blended with the plain chiffon. I don't mind green tea but being a coffee person, green tea flavoured stuff didn't attract me too much (before this). But I found myself loving this so much, I may end up being a convert. It was so good I made it twice to share with friends.
It was fun trying to create the swirls. For this one, I put dollops of the green batter at different layers and use a knife to create the swirls at each layer and finally gave the pan a few turns after everything was in.
This is a shot from the second cake that I baked. The swirls are slightly different from the first one. I had more green batter at the bottom and used a knife to create the swirls only after filling the pan with all the batter. Confession, the primary motivation to make this one was to have another go at the swirls, sharing came in convenient :))
My only comment is this cake is very delicate, i was tempted to reduce the amount of water by 10% probably. Then again mine might be softer because I put in all the egg yolks when the recipe called for 3 only :) Delicate is nice but delicate to the extend that it difficult getting it to stand on its own makes handling a little difficult and there's no sponginess to it?
Hmm, maybe i should find another excuse to give it another attempt...
Source : Cosy Bake
* Note : Wordings in red denote my variations from the original
- Top Flour 90g (Cake Flour)
- Baking powder 2/3 tsp
- Castor sugar 40g
- Egg Yolks 3 (used 4)
- Salad oil 40g (Canola Oil)
- Water 90ml
- Egg Whites 4
- Castor sugar 40g
- Matcha powder 1tbsp
- Water 2tsp
- Sift flour and baking powder and set aside. (Sift twice)
- Mix matcha powder with 2tsp of water to make a paste.
- In a bowl, mix yolks, oil and water together. Add in sugar, followed by the flour. Mix to a thick batter.
- Whip egg white till foamy and slowly add in sugar and whip until stiff peaks.
- 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.
- 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.
- Bake the cake at 180ç for 10 minutes, and bring down to 160'c and bake for further 30 minutes. (Bake at 180C for 45 minutes (cover top with aluminium foil). After 45 minutes, remove foil bake for another 10 minutes)
- Cool the cake with the tin inverted on a wire rack till it's completely cool before slicing.