Best Green Tea Chiffon Cake Recipes

CAKE - Green Tea Chiffon Cake with Green Tea White Chocolate Whipped Ganache Recipe - (4.4/5) image

Provided by Aemelia

Number Of Ingredients 17

White chocolate green tea ganache:
65 g ............................................ Melted butter
70 g ............................................ Yolks
105 g .......................................... Egg whites
135 g .......................................... Granulated sugar (a)
50 g ............................................ Granulated sugar (b)
150 g .......................................... Cake flour
15 g ............................................ Green tea powder
1/2 tsp ........................................ Baking powder
100 ml ........................................ Water
1/2 tsp ........................................ Salt
250 g .......................................... Whipping cream
250 g .......................................... White chocolate, chopped if large
2 1/2 tbsp .................................. Green tea powder
Syrup:
50 g ............................................ Simple syrup
1 tbsp ......................................... Green tea liquor (optional)

Steps:

Preheat an oven to 170C Line 20cm round cake pan with baking paper. Sift the flour, salt , baking powder and green tea powder together. Whisk the egg yolks and sugar (a) until light in color. Add the melted butter, whisk to combine. Add the water and whisk to combine. Pour the flour mixture into the bowl. Whisk to combine. Whip the egg white until foamy, add the sugar (b) and whip until stiff peaks formed. Fold the meringue into the bowl, in 3 additions. Fold until smooth. Pour the batter into the prepared pan, tap the pan lightly to remove large air bubbles. Bake for 50-60 minutes, or until the top of the cake spring back when touch lightly. Make the White chocolate green tea ganache: Sift the green tea powder into the bowl, heat the whipping cream until boil, pour the hot whipping cream into the bowl. Whisk to combine. Pour the white chocolate into the bowl. Whisk to combine. Let the ganache cool, then refrigerate for 2 hours. Whip the ganache until spreadable. Slice the cake into 3 layers. Mix the syrup and liquor together. Sprinkle one layer of cake with syrup, and spread the ganache on top of the cake, repeat with the rest of the cake. Spread the ganache over the to and side of the cake. Sprinkle with more green tea powder to decorate it (optional).

GREEN TEA CHIFFON CAKE image

Categories Cake Egg Bake

Yield 12 servings

Number Of Ingredients 10

70g Cake Flour/Top Flour (I used Plain Flour)
10g Green Tea Powder
5 nos. Egg Yolks
30g Castor Sugar (Original recipe uses 20g)
70g Milk (Original recipe uses water)
60g Sunflower/Canola Oil
Meringue :
180g/5 nos. Egg Whites
1/2 tsp Cream of Tartar (Original recipe uses 10g Cornflour/Rice Flour)
90g Castor Sugar

Steps:

1. Preheat oven 160 Deg C. 2. Sift flour and green tea powder together twice. Beat egg yolks and sugar with electric beater till light and creamy for about 5 minutes. 3. Add in milk and oil and beat on slow speed to combine. 4. Gently fold in flour mixture till combine. Set aside. 5. To make meringue, whisk egg whites with cream of tartar till foamy. Gradually add in sugar and whisk till glossy and stiff peak forms. 6. Fold in 1/3 of meringue into egg yolk mixture till well blended. 7. Add in remaining meringue and fold in to combine well. 8. Pour batter into an ungreased 20cm tube tin. Bake in oven for 40-50 minutes or till cooked. 9. Remove from oven and turn upside-down to cool. 10. When completely cooled, run a knife along the side of tin and invert to loosen cake onto a wire rack.