Wednesday, April 6, 2011

Green Tea chiffon cake with red bean cream

Green Tea chiffon cake with red bean cream


I just bought a cookbook via online. I saw a lot of good review of "Okashi-sweet treats made with love" among bloggers and also a book that Jane thought to order for me, Thanks Jane. The 1st recipe i tried from this book is a green tea chiffon because we love green tea flavour.















Thought i need to increase temp to 170c instead of 160c as i found the sides of the chiffon was a bit undercooked.

Green Tea chiffon cake with red bean cream



And i changed the cream from green tea to red bean because I believe red bean and green tea are best to combine together...

Green Tea chiffon cake with red bean cream



I made the right choice, this chiffon is very soft and moist..and a perfect combination of green tea and red bean.


Green Tea chiffon cake with red bean cream



Green Tea chiffon cake with red bean cream
(recipe source: adapted from Okashi-sweet treats made with love, with minor changes)
*makes a 20cm chiffon cake

70g cake flour
10g green tea powder
5 egg yolks (medium)
20g castor sugar
70g water
60g corn oil / Canola oil

Meringue
5 egg white
90g castor sugar
10g cornstarch

Red bean cream
200g Whipping cream (35% fat)
15g castor sugar
125g red bean paste

Method
1. Sift flour and green tea powder together twice.
2. Combine egg yolks and sugar in a bowl and mix well.
3. Add in water and corn oil and blend together.
4. Add in flour and green tea powder mixture and mix until batter becomes sticky. Set aside.
5. Make meringue, combine sugar and cornstarch. Beat egg white until foamy.
6. Add half the sugar and cornstarch mixture and continue beating for few minutes, then add remaining sugar and cornstarch mixture and beat until egg whites are glossy with stiff peaks.
7. Add one-third of meringue to egg yolk mixture and fold in lightly, then add remaining meringue and fold to incorporate completely.
8. Pour batter into an ungreased 20cm chiffon cake pan.
9. Bake at pre-heated oven at 160c for 40-50mins.
10. Once cake is done, remove from oven and turn the pan over. Leave to cool in pan.
11. Make red bean cream. Combine whipping cream and sugar in a clean bowl.
12. Place bowl over a larger bowl filled with ice cubes and water.
13. Using an electric mixer, whip cream at medium speed until stiff peaks form (do not over-whip).
14. Mix whipped cream and red bean paste.
15. Cover chiffon cake with red bean cream using a spatula and decorate as desired.
16. Store in fridge before serve.

* i added a small drop of red food colouring into the cream, so it look pinky and sweet..

Green Tea chiffon cake with red bean cream

Happy Baking !!

60 comments:

Min {Honest Vanilla} said...

I'd love to make these! The colours are gorgeous and I'm just in love with all things greentea-flvoured ;)

Honey boy said...

This looks gorgeous! I have the book too, but have yet to make any of the recipe. Green tea and red bean simply go so well together.

Can see the chiffon is super soft and the color is beautiful. Yumm yumm!

Jeannie said...

Looks good! I have never tried icing a chiffon cake before...kind of hard to reach into the hole in the middle huh?

My Little Space said...

The cake looks so beautiful and so perfect. The texture is so smooth & nice.... the flavour of the cream simply irresistible. Thanks for sharing the recipe. That's very sweet of you.
Regards, Kristy

sean said...

原来也可以这样做。
嗯。。。。下次一定要试了。

苏联妈妈 said...

I love this type of combination ! YUMMY !

Ah Tze said...

I've this book too, Okashi's recipe has many good reminders for a success cake! Yours look fabulous too!

Lisa H. said...

2 ingredients I love... red bean and green tea... Very nice chiffon cake.
I have not tried baking one yet, my lame excuse : I dont own the chiffon mould ;)

鲸鱼蓝蓝蓝 said...

哇,我好喜欢那样的配搭呢,很棒:)

Bakeling said...

This is special ! Those cream seems match with the green tea in terms of colour and taste .

lena said...

i heard abt this book too, looks like it's a hit among bloggers here. This chiffon looks gorgeous and the colour of both the cake and cream looks fantastic!

j3ss kitch3n said...

beautiful combination! the texture is divine!

Mel said...

Thank you for sharing the recipe with us!

Anonymous said...

May I know how much of the book? thanks for sharing the recipe

Janice said...

omg! your chiffon cake look so delicious. is the green tea taste very obvious? what green tea powder do you use? i can't find any green tea powder so far

~Rachel Hei~ said...

wow, i believe this is a perfect combination... looking forward for more recipes from the recipe book..:)

Honey Bee Sweets said...

What a pretty color combo and I bet the taste is super too! Will try this out soon, thanks!!

Janine said...

Wow wow wow! It looks healthy and yet so sinful at the same time! The combination of red bean and green tea is one of the best ever!

Somewhere in Singapore said...

I no fate with chiffon cake...

Cuisine Paradise said...

wowow...the texture is great! so light and fluffy! And it match well with the red bean cream tooo.....

Pete said...

With red bean paste.....very unique

Cook.Bake.Love said...

Beautiful! I like the texture of ur cake, it's perfect and i like the shape of green.

AhTee said...

Mm~Mm~If u put this in front of me, I'll really finish it! 1 shock~ ^_^

Joelyn~幸福の起点 said...

very special....!!! i love the Red bean cream, perfect match!

hanushi said...

Wah, it looks so fine and tall!!! :) Your frosting is so neat...

Weng @ I heart My Bakes said...

Wow Sonia, this looks so good especially the frosting ! :)

cherry potato said...

蛋糕很松软,很漂亮!!谢谢你的食谱分享.

ICook4Fun said...

I love this combination. The cake so very soft and moist. I too thinking of getting this book as I heard a lot of good reviews on it.

Little Corner of Mine said...

I believed this is the best combination too, green tea and red bean. Looks great!

The Sweetylicious said...

so LOVELY! the combination must have tasted yummy! (: great choice! (:

wendyywy @ Table for 2..... or more said...

The texture looks great.
Hey, thanks for your concern, I haven't deliver yet, kekekeke. I'm only at week 32.

daphne said...

That is one GORGEOUS cake!!! Would love to have a taste..and that seems like a good book. Must keep a look out for it. I agree that red bean must have gone so well with it.

Desiree said...

Nice recipe!!

travellingfoodies said...

love the pinkish hue from the red bean cream against the macha green! very alluring indeed!

Preety said...

this is really innovative recipe for cake..love the green color

pigpigscorner said...

YUM. Love your adaptation!

ReeseKitchen said...

Beautiful!! I'll try this soon...:)

Three-Cookies said...

Nice to see a bit of green after all those red velvet cakes that flooded the blogs the last month or so. And the cake has no artificial coloring which is fantastic

Zoe said...

This chiffon cake is so perfect. Very elegant!

Angie Tee said...

I love the chiffon cake recipe from this book. I baked the green tea Dacquoise recently and they were delicious, but I think it will taste even better with the red bean too.

Colin Woon said...

Oooo...this chiffon cake is CALLING my name! Looks super delicious!

Mimosa said...

I like green tea and red bean, especially the red bean cream.

Quay Po Cooks said...

First time see a chiffon cake with frosting! very innovative.

Precious Pea said...

WOW!! Looks really soft and moist from the photos. I shall order from you next time I am back..or can I sneak into your kitchen to see how you do it (I am a big time failure when it comes to baking).

Swee San said...

Nice... Did u buy any other books ?

蓝色小厨 said...

I like the taste and i like the color also!! Thanks for sharing...

Little Inbox said...

It taste like Swiss Roll, am I right?

Min said...

Sonia, this is awesome! Like the combination of red bean and green tea. Very hungry after viewing this post :)

Victor said...

I'm a fan of chiffon cakes. Yours looks so great!

simply.food said...

This cake looks amazing. Never tried green tea and red bean combination before.

Ellie (Almost Bourdain) said...

I love the look of the red bean cream! The colour of your chiffon cake is so beautiful.

Aimei said...

The moment I look at this cake I knew where it's from.. Haha.. You made it till so gorgeous that I really wanna steal a slice of it! :)

Anonymous said...

wow, these are my 2 favourite flavours! I can't wait to try it. thanks for the recipe. I must get a copy of htis cookbook too :-)

Anonymous said...

Wow is beautiful ! The colours of the cake is so nice .i am going to try to make this cake .thank you for sharing

gastrojourney said...

It looks really yummy! I have been wanting to bake chiffon cake for awhile but I have a question. May I know if I don't have the chiffon cake pan, can I replace it with the normal cake tin? Will it cause any problem to cake? Thanks a lot!

gastrojourney said...

It looks really yummy! I have been wanting to bake chiffon cake for awhile but I have a question. May I know if I don't have the chiffon cake pan, can I replace it with the normal cake tin? Will it cause any problem to cake? Thanks a lot!

mi2 said...

Hi,
I already have a 10" 2pc tube cake pan, like those for angel cake. How do I adjust your recipe to fit my pan?

masak-masak sukumei said...

Thanks for the recipe... i made this again today, the texture is sooo soft n moist.... love love love this cake!!!

masak-masak sukumei said...

This is a very good recipe... moist, cotton soft, n not too sweet!! Thanks for sharing!! I baked this for many many times... the red bean cream goes very well with the cake... i even modified this recipe to chocolate n orange version ;-)

Nicolevian Ng said...

Hi Sonia, i made this cake last Saturday. It taste just nice. I mix up the step when i make the egg whites thus i suspect this is the reason of why the cake is still not as soft as expected.

I used the azuki can for the red bean so i do not need to add any sugar and food color. The icing looks pink without food color. Wonder if the azuki can has food color in itself.

Overall, the cake looks nice and it taste light n moist.

Thanks for the recipe.

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