Green Tea Chiffon Cake

IMG_4440I’m so glad that I found this recipe! The first time I made this cake I was very impressed that it turned out so light and that it didn’t have an over powering flavor of green tea. The whipped cream frosting is just perfect for this cake. It’s not as heavy as buttercream. I shared it with the owner of a Thai restaurant near me and she ordered one to give to her favorite customers. Every time I deliver the cake to her, the next day she orders another one. She said her customers love it. I’m sure she will order again and again!

Ingredients

200 gram flour
1 1/2 tablespoons green tea power
1 tablespoon baking powder
1 teaspoon salt
1 cup sugar
3 extra large egg yolks, room temperature
2/3 cup evaporated milk
1/3 cup canola oil
1 teaspoon vanilla extract
1/4 cup warm water

3 extra large egg whites, room temperature
1/3 cup sugar
1/4 teaspoon cream of tartar

Frosting
3 cups heavy cream
1/3 cup sugar
1 envelop unflavored gelatin
3 tablespoons cold water

Instructions

1. FOR THE CAKE: Adjust oven rack to middle position and heat oven to 350 degree. Place the bottom of two 9-inch pans with parchment papers.

2. In a large bowl, sift flour, 1 cup sugar, baking powder and salt. Stir to combine.

3. In a medium bowl, dissolve green tea powder with 1/4 cup warm water. Add canola oil, evaporated milk, vanilla extract and egg yolks. Whisk to combine.

4. Pour green tea mixture over the flour mixture. Whisk quickly until smooth with a hand whisk for 1 to 2 minutes.

5. Using stand mixer fitted with whisk, whip egg whites and cream of tartar on medium-low until foamy, about 1 minute. Increase speed to high and whip until soft peaks foam for 1 minute. Stop mixer and pour half of 1/3 cup sugar. Whip on high for 30 second. Stop mixer and add remaining sugar, whip on high until stiff peaks, 1 to 2 minutes.

6. Transfer one-third of egg whites to batter; whisk gently until mixture is lightened. Using rubber spatula, gently fold remaining egg whites into batter.

7. Divide batter evenly between prepared pans, smooth top with rubber spatula and tap cakes gently on the counter to release air bubble. Bake until toothpick inserted in center comes out clean, 20 to 23 minutes.Let cake cool in pan on wire rack for 10 minutes. Remove cakes from pans, discarding parchment, and let cool completely on rack.

8. FOR THE FROSTING: sprinkle gelatin over cold water in small bowl and let sit until gelatin softens, about 5 minutes. Heat gelatin in microwave 15 seconds, whisk until completely dissolved. Let cool completely.

9. Using stand mixer fitted with whisk, whip heavy cream and sugar on medium-low for 1 minute. Increase speed to medium-high and whip until medium peaks form for 1 minute. Slowly pour gelatin into the cream and continue whisk until stiff peak form for 1 more minute.

10. Line edges of cake platter with 4 stripes of parchment to keep platter clean. Place 1 cake layer on platter. Spread filling evenly over top, right to edge of cake. Top with second cake layer, pressing lightly to adhere, then spread remaining frosting evenly over top and sides of cake. Carefully remove parchment strips before serving.

Recipe from ปูขาเก เซมารู