Baking Class :

The Almighty Green Tea Chiffon Cake

Sometime ago I conducted a class to teach how to bake Green Tea Chiffon Cake for some ladies.  Baking a chiffon cake requires a proper understanding of the baking technology. To bake a chiffon cake you need to separate the egg whites and the egg yolks, whereas a normal cake involves using whole eggs.   It might look easy when one reads the recipe, but it  involves some practice to get it right. 

Baking a Pandan Chiffon Cake is not any different from baking a Green Tea Chiffon Cake. There are minor differences in the ingredients.

Many years ago when glancing through books at a book store in Singapore  I came across The Japanese Okashi, a book by Keiko Ishida. Keiko Ishida's Green Tea Chiffon Tea  impressed me.

The original recipe requires a 20cm chiffon baking pan.  Since I have a 24 cm baking pan, I  doubled the recipe and I omitted the section which involves the making of the Green Tea Cream.  I baked this cake with slight modifications. This is a tried and tested recipe.

Green Tea Chiffon Cake

Ingredients:

140g pastry flour

20g green tea powder

10 egg yolks 

40g castor sugar (super fine)

140g water

120g canola oil

Meringue:

10 egg yolks

150g castor sugar

Rice flour or corn flour ( I used corn flour)

Methods:

1.  Preheat the oven to 160 C

2.  Sift flour and green tea powder twice.  Combine egg yolks and sugar in a bowl and mix well.  Add water and canola oil and blend together.  Add flour and green tea powder mixture until the batter becomes sticky.  Set aside.

3. Meringue Recipe:  Combine sugar and rice or corn flour.  Beat egg whites until foamy.  Add half of sugar and flour mixture and continue beating for a few minutes, then add remaining sugar and flour mixture and beat until egg whites are glossy, with stiff peaks.

4.  Add one-third of meringue into egg yolk mixture and fold in lightly, then add remaining meringue and fold to incorporate completely.

5.  Pour batter into an non-greased chiffon cake tube pan.  Bake for 40-50 minutes.  When cake is done, remove from oven and turn it over, leaving it to cool.

6.  Once the  cake has cooled completely, carefully run a knife or spatula around the sides of the cake to loosen it before inverting onto a wire rack.