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เค้กชาเขียวหน้านิ่ม ( Green tea Chiffon Cake )
Mocha Chiffon Cake
Ingredients A：(8" round)
4 eggs
90g sugar
60 ml vegetable oil
1 TB of Rum
90 ml water (or milk)
100g cake flour
4 T of green tea powder
1 T of baking powder
1 T of cream of tartar or lemon juice or fruit/rice vinegar
2 cups of whipping/heavy cream
80 ml confectioners sugar (powdered sugar)
1 T of green tea powder
Utensils：
8 springform pan, spatula, hand or stand mixer and sieve. * Also need parchment paper if using non-stick pan.
Procedure：
1. Heat or microwave 50 ml water till warm and use it to dissolve 4 T of green tea powder. Separate egg white and yolks. Beat yolks with 60g sugar, oil, rum, green tea water and remaining water.
2. Combine cake flour and baking powder, sift into egg yolk mixture. Mix well. Preheat oven to 180 C/ 350 F.
3. Add cream of tartar (or lemon juice or vinegar) into egg whites and beat. Add 30g sugar in small amounts and continue until can form a stiff peak.
4. Mix 1/3 of egg white foam into batter, and then fold in remaining egg white foam into batter with a spatula. *Be careful not to over mix, or might decrease the foam size.
Pour into pan, stomp the pan to release large bubbles. Bake for about 30~35 minutes.
5. Reverse the pan and let cool as soon as removed from oven. When the cake is completely cool, cut the cake into three layers..
Soft Fudge Topping
Mixture A)
1/2 tsp agar agar powder
150g water
100g evaporated milk
100g sugar
25g green tea powder
Mixture B)
20g corn flour
75g evaporated milk
Mixture C)
75 g butter
Mix Mixture A) together and heat until well mixed and all the sugar has melted and the mixtures starts to simmer. Add in Mixture B) and reduce the heat. Make sure that the cornflour and the evaporated milk are well mixed before adding to mixture A) to avoid getting lumps in the fudge. Keep stirring until the mixture thickens, then add butter. After all the butter are melted, turn off the heat and keep stirring until the mixture cools down a little.
Slice the chiffon cake into two layers and sandwiched the cake with the soft fudge topping. Pour the remaining topping on top of the cake and refrigerate until the topping sets. It is important to keep stirring the topping mixture before you pour it on the cake or else the topping will not be smooth.
Alternatively, you can let the topping cool and pipe it onto the cake instead.
Wendy's Note：
1. For Chiffon cakes, you should use normal aluminum pan instead of non-stick pans because the batter needs to grow by climbing on the side of pan. (of course, not to grease the pan either!!) So, normal springform will be fine (which you can take off the bottom). or you may cut a piece of parchment paper into the shape of the bottom of the pan, so that you can easily get the cake out.
2. Put the cake upside down is also very essential for Chiffons. If not, the cake will lose the support and have a tight texture. This is the secret why Chiffon is soft and moist!!
3. The green tea powder I used here is for making green tes drinks (one pack=2g, could dissolve in 350 ml warm water for making green tea.)
Foot Note：
1 cup = 240 c.c. = 240 ml
1 TB = 1 tablespoon = 15 c.c. = 15 ml
1 T = 1 teaspoon = 5 c.c. = 5 ml
sorry mp3.mp3 -
| Create Date : 01 ตุลาคม 2552 |
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13 comments |
| Last Update : 21 ตุลาคม 2552 7:45:05 น. |
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