Continue reading Mexican fiery beans and chorizo baked pasta
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All posts by helenscchin
Edam cheese Porterhouse baked Brussel sprouts on a bed of salads
Swiss cheese rump with roasted vegetables and mushrooms on a bed of salads
Strawberries and mushrooms yogurt cake
Chicken burger on a bed of salad, baked mushrooms with mushrooms chiffon cake croutons
Blueberries chiffon cake with Matcha cream, Matcha icing and berries
Helen’s Japanese Castella Cake
Beef ravioli, mushrooms, and zucchini with semi dried tomatoes
Matcha chiffon cake with Matcha cream and berries
Ingredients
Batter:
180 g cake flour
5 egg yolks
30 g caster sugar
35 g vegetable oil
1/2 tsp baking powder
1/8 tsp salt
3 Tbsp Matcha powder, or to taste
120 ml hot water
Egg whites:
6 egg whites
50 g caster sugar
1/2 tsp cream of tartar
Frosting:
500 ml yoghurt
2 Tbs butter room temperature
1/8 Tsp salt
5-8 Tbs Matcha powder
300 ml double cream
1 1/2 c icing sugar
Decoration:
4-6 strawberries or more, cut off the stems
4-6 blueberries or more
Method
Preheat oven to 170 degree C. Greased your deep baking tube mould. Dissolve to mix green tea powder in hot water. Let cool down. Combine cake flour, baking powder and salt well.
Whisk egg yolks, stir in 30 grams of caster sugar until completely dissolved. Add vegetable oil, green tea mixture, and sift in cake flour mixture in alternately. Make sure to combine and stir well between adding each ingredient. Set aside.
In another bowl, beat egg whites until bubbles form. Add cream of tartar. Blend thoroughly, then add one third of sugar at a time. Combine well between the adds, until stiff peaks form. (Here’s a simple test whether your egg whites are ready or not. The egg whites won’t slip or fall down even if you turn your bowl upside down).
Fold in 1/3 of egg whites into the batter. Gently incorporate all ingredients with a spatula. Repeat this procedure with the rest of the egg whites. Don’t beat or stir too hard, just combine well.
Spoon mixture to the mould. Bake in preheated oven for 35 to 40 minutes. Test the cake with a skewer. If it comes out clean, it’s cooked. Remove from oven and use a knife to run around the edges of mould and invert the mould immediately. Let the cake cool completely.
To do the Frosting: Add yogurt, butter and salt into double cream and beat with an electric mixer until ingredients comes together. Incorporate icing sugar on high. Chill the beaten cream in fridge for 1 or 2 hours. Spread on cake and decorate with strawberries and blue berries.
Note: You might use 80 g cake flour instead of 180 g. Check for consistency. Oven temperature can vary: might put in more or less time in oven. You might cut cake into half and fill the cream inside in between cake.
You can just use 3/4 c whipping cream and 2 Tbs castor sugar for your filling.
