Friday, December 11, 2020

Green Tea Chiffon Sandwich

I thought about making a chiffon sandwich a long time ago, but there are so many things that I want to do, haha. 


It's easy to serve, eat, and cute! This time I made green tea chiffon, so I served it with sweetened whipped cream and sweetened black beans, as beans and green tea is a good combination.

You can see from the method that I freeze the egg white before using it. Freezing makes the egg white harder to whip but the meringue from cold egg white will be firmer, so you don't have to add cream of tartar.
Every time that I post chiffon recipes, I have to say that "you need to bake the cake until it fully set!". As the chiffon will shrink easily if it's under-baked. To keep the cake in good shape, we don't oil the pan and let the cake cool upside down so the cake will stick to the pan until we run a knife to remove it.
Serve the cake plain if you don't want to eat whipping cream, this cake is still delicious.



Green Tea Chiffon Sandwich
17 cm. Chiffon pan


Green tea chiffon cake
4 ....................... Egg whites
80 g .................. Granulated sugar
4 ....................... Egg yolks
.......................... Pinch of Salt
20 g .................. Granulated sugar
1 tbsp ................ Honey
30 g ................... King Rice bran oil
50 g ................... Milk
83 g ................... Cake flour
7 g ...................... Green tea powder
1/4 tsp ................ Baking powder

Whipped cream
200 g ................... Whipping cream
20 g ..................... Icing sugar




Preheat an oven to 180℃ 
 


I use King Rice bran oil.


Put the egg whites into a bowl, and freeze the egg whites for 10 minutes before using.


Beat the egg yolks with salt and 20 g of sugar, add the honey and beat to combine.


Pour the rice bran oil into the bowl, and beat to combine.
Pour the milk into the bowl, and beat to combine.


Sift the cake flour, green tea powder, and baking powder into the bowl.


Beat to combine. Set aside while making meringue.


Beat the egg whites until foamy, add the 80 g of the sugar gradually.


Beat until firm peak form.


Put 1/4 of meringues into the egg yolk bowl, mix with a whisk.


Fold the rest of the meringue in 3 additions.


Until fully combine.


Pour the mixture into a 17 cm chiffon pan.
Bake in 180℃  Preheated oven for 30-35 minutes


Turn the pan upside down, and let the cake cool completely.


Whip the whipping cream with the icing sugar until firm peaks form.


Remove the cake from the pan.


Cut into 8 equal pieces


Cut the center of the cake for filling.


Pipe the whipped cream into the cake, and decorate as desired. 


Green Tea Chiffon Sandwich


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