Thursday 10 June 2010

Matcha & Chestnut Chiffon Cake

It has being almost a year for chiffon cake baking since my last tried on “Banana & Passion Fruit Chiffon Cake”. While preparing the ingredients I was still kind of worry and nervous whether the texture of the chiffon cake will turn out with desire outcome.

Today’s combination idea came from my Matcha Madeleines. After using that new Matcha powder that I bought a few weeks ago, I was delighted to try out another recipe using it. So in order to have something light and healthy I decided to bake this Matcha & Chestnut Chiffon Cake.

As usual for a healthy version, I replace corn oil with olive oil and water, less sugar to tone down the sweetness and add in some ready to eat pre-packed chestnut for that extra texture. The chestnuts that I used over here are not those sweetened “Candied Chestnut” that is used for baking so the taste is rather neutral.

Ingredients: (7"/18cm Mould)
100g of Ready To Eat Chestnut
3 Large Egg Yolks
40g Castor Sugar
50ml Olive Oil
50ml Water
80g Top Flour/Cake Flour
1.5 Teaspoons Matcha Powder
4 Large Egg Whites
30g Caster Sugar

1.Roughly cut/break the chestnuts into chunks and set aside.
2.Separate the egg yolk and white into two separate mixing bowls. (carefully do not leave any trace of egg yolk in the egg whites mixture) then use a balloon whisk to whisk the egg yolk and castor sugar(add in 3 separate additions) till thick and sticky.
3. Slowly drizzle in the oil while continue to whisk at the same time then follow by the water till the mixture is well combined.
4. Add the sifted flour and matcha powder into the egg mixture and continue to whisk till the flour is fully incorporated into the batter.
5. Next stir in the chestnuts(reserved some for toppings) using a spatula till combined.
6. Use a kitchen paper towel to wipe off the oil from the cup then grease the tube-pan lightly with the oil and set aside for later use.
7. Preheat the oven to 180 degree.
8. Beat egg whites and 1/3 of the caster sugar with an electric mixer until mixture becomes frothy and foamy. Then add in another 1/3 of the sugar and continue to beat on medium speed until almost soft peaks form then add in the last 1/3 of the sugar and beat until stiff peaks form. (the whole process takes about less than 5 minutes)
9. Add the beaten egg whites into the egg yolk batter in 3 separate additions, with the 1st addition using the balloon whisk to incorporate it into the yolk mixture till combine without trace of whites.
10. Next fold in the 2nd and 3rd addition of whites using the balloon whisk in a gentle manner in order not to knock off the air in the whites, just fold till no trace of whites and the mixture are well combined.
11. Before pouring the mixture to the greased pan, use a spatula to give a final stir to make sure there is no flour or egg whites mixture at the bottom of the mixing bowl.
12. Lift up the bowl to height, then pour the mixture into the pan and tap the pan 2 - 3 times on a table top to get rid of any trapped air bubbles in the batter.
13. Scatter the reserved chestnut chunks on top of the batter, baked the cake in the preheated oven for about 30 minutes or when the surfaces turns golden brown. (you can insert a skewer into the centre and test if it comes out clean)
14. Remove from the oven and invert the pan immediately and let it rest on top of a cup. Let it cool completely before unmould.
15. To remove the cake from the pan, run a thin-bladed knife(i use a small rubber saptula) around the inside of the pan and the center core.
16. Release the cake and run the knife/spatula along the base of the pan to remove the cake.
17. Cut into serving size and serve with a cup of tea or coffee.

a) You can get the ready to eat chestnuts from most supermarket or grocery stores..
b) To test whether your beaten egg white is of stiff peak form, turn mixing bowl upside down, the white will remain without falling.(refer to the photo above)
c) Preheat the oven half way through while whisking the egg whites so that the oven temperature will be ready and not over heated when you have all the mixture done and ready to bake.

The cake is infused with the natural green colour and aroma from the matcha powder, which makes it a great afternoon, tea-snack that you can impressed your guest with. If you are not a fan or Chestnuts, you can always replace it with some Japanese Sweet Potato, Azuki Bean or even chocolate chips. I am sure there is something that will compromise everyone’s taste.

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