Cake Green Tea Chiffon Cake With Green Tea White Chocolate Whipped Ganache Recipe 445

GREEN TEA (MATCHA) CHIFFON CAKE

Steps:

• Preheat the oven to 325°F/160°C.
• Separate three eggs. Egg yolks in one and whites in another stainless steel bowl.
• Whisk the eggs yolks with the sugar in ingredient (1), then add the oil and subsequently the water. Mix it until homogenous.
• Sieve all the ingredients in (2). Add the sieved ingredients to the egg yolk batter. Mix until homogenous.
• Beat the egg whites until it becomes foamy. Add the castor sugar and cream of tartar. Continue beating at medium speed until it forms firm peaks.
• Add 1/3 of the meringue to the batter, gently mix well.
• Divide the remaining meringue into the 2 portions. Add the first portion to the batter and fold in the meringue gently.
• Once it is almost homogenous, add the second portion. Fold until only traces of meringue are visible.
• Pour the batter into the tube pan.
• Bake at 325°F/160°C top temperature and 375°F/180°C bottom temperature.
• Bake for 25 minutes, check if the top of the cake is too brown or about to crack. Cover with aluminum foil or a small metal tray if necessary.
• Continue to bake for another 40 minutes or until it is cooked.
• Invert the cake on a wire rack. Let it cools fully.
• Lightly tap the cake pan with your palm, while rotating the pan. The cake will eventually detach from the pan.
• Squeeze the side of the cake close to the base until the base detaches from the cake. Remove the base. Serve.

GREEN TEA CHIFFON CAKE

Steps:

• Gather all the ingredients and preheat the oven to 340ºF (170ºC). For a convection oven, reduce cooking temperature by 25ºF (15ºC). You will also need a 17cm (7") chiffon cake pan. Make sure you use the correct chiffon cake pan. The best types are the aluminum ones with a removable base (Do not use non-stick bakeware for chiffon cake - it will not work). Do not grease the mold because the cake needs to cling on the sides and center of the pan for support as it rises or it will collapse.
• In a large bowl, whisk egg yolks and add ⅓ of the sugar. Then add oil and water and whisk all together till combined.
• Sift cake flour, matcha, and baking powder together and add to the egg yolk mixture in 3 separate times. Whisk until totally incorporated and make sure there are no lumps.
• Using a stand mixer, whip the egg whites on medium low speed (speed 4) till opaque and foamy and bubbly.
• Add ⅓ of the remaining sugar and continue whipping. After 30 seconds or so, increase the stand mixer speed to high (speed 10) and add the remaining sugar slowly in small increments. It takes about 2 minutes (since you changed the speed to speed 10) until stiff peaks form.
• To check on stiff peaks, pull up your whisk and see if the egg whites go straight up (stiff peak) and just the tip is soft enough that it folds over, like taking a bow.
• Add ⅓ of the beaten egg whites into the flour mixture using a spatula until the mixture is homogeneous.
• Fold in the rest of the egg whites in 2-3 increments and mix gently but quickly until the mixture is homogeneous.
• Pour the mixture into the ungreased 17cm (7") chiffon cake pan. Tap the pan a few times on the kitchen countertop to release the air bubbles.
• Bake for 30 minutes or until a toothpick inserted comes out clean.
• The cake must be cooled upside down; stick the pan on a tall heavy bottle, leave until cake is completely cool before removing it from the pan.
• Use a thin sharp knife or thin offset spatula and run it around the cake.
• Place the serving plate on top and flip over. The cake will pop out easily. Enjoy!

CAKE - GREEN TEA CHIFFON CAKE WITH GREEN TEA WHITE CHOCOLATE WHIPPED GANACHE RECIPE - (4.4/5)

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 CAKE

Steps:

• Preheat oven to 350 degrees F (175 degrees C).
• Beat eggs together in a bowl using an electric mixer on medium speed until volume doubles or triples, about 7 minutes. In the following order, add sugar, honey, flour, baking powder, green tea powder, and water to eggs, beating 15 to 30 seconds before each addition. Pour batter into a 9-inch cake pan.
• Bake in the preheated oven until a toothpick inserted in the center comes out clean, 25 to 30 minutes.

WHIPPED WHITE CHOCOLATE GANACHE

Steps:

• Heat cream in a saucepan until nearly boiling; pour over white chocolate chips in a bowl. Let sit for 3 minutes. Stir until chocolate is completely melted. Cover and refrigerate until cool, about 4 hours.
• Beat ganache with electric mixer until stiff peaks form.

GREEN TEA GANACHE

Steps:

• Combine white chocolate and cream in a heatproof bowl set over a saucepan of barely simmering water. Heat, stirring occasionally with a rubber spatula, until chocolate is almost completely melted. Remove from heat and continue to stir until remaining chocolate is melted and mixture is thoroughly combined.
• In a small bowl, combine matcha with cold water, adding one teaspoon at a time to reach same consistency as white chocolate ganache. Add green tea mixture to ganache; stir until incorporated. Cool to room temperature, stirring occasionally. If ganache remains too loose to pipe, briefly stir over an ice bath until thick enough to pipe, being careful not to let it become too firm.