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Jasmine Green Tea Chiffon Cake with Cheese

Jasmine Green Tea Chiffon Cake with Cheese

Jasmine Green Tea Chiffon Cake with Cheese

Jasmine Green Tea Chiffon Cake with Cheese

Recently, I have been quite obsessed with teas. I wonder, “Why not bake with it?”. Which, resulted in this wonderful chiffon cake recipe.

Jasmine Green Tea Chiffon Cake with Cheese

Jasmine Green Tea Chiffon Cake with Cheese

I know the combination of Jasmine Green Tea and Cheese sounds weird. But, the Cheese actually complements quite well with the flavor of the leaves.

Jasmine Green Tea Chiffon Cake with Cheese

Jasmine Green Tea Chiffon Cake with Cheese

Jasmine Green Tea drink is a common choice for Singaporean. Though we don’t really put cheese on our baked goods, I got my inspiration from Indonesia. Indonesians love to sprinkle shredded cheddar cheese onto their cakes. I was intrigued to try it out and when I got to try it, it was lovely.

Jasmine Green Tea Chiffon Cake with Cheese

Jasmine Green Tea Chiffon Cake with Cheese

To extract all the flavors out from the tea leaves, I infused the leaves with melted butter. I find that this will yield you a stronger aroma. I also make sure to soak the chiffon cake with brewed sweetened tea. This would make sure that the cake will not dry out when chilling it in the fridge and also at the same time enhancing the flavour of the mild Jasmine Green Tea.

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Jasmine Green Tea Chiffon Cake with Cheese
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Egg White
  1. 2 egg whites
  2. 1/4 tsp. of white vinegar
  3. 3 tbsp. (45 grams) of fine sugar
Egg Yolk Batter
  1. 2 egg yolks
  2. 2 tbsp. (30 grams) of fine sugar
  3. 40 grams of plain flour
  4. 10 grams of corn starch
  5. Matcha powder 1 tsp
  6. 1/2 tsp. of baking powder
  7. 1/8 tsp. of salt
  8. 2 bags of Jasmine Green Tea
  9. 4 tbsp. (60ml) of butter
  10. 4 tbsp. (60ml) of milk
Brewed Tea
  1. 125 ml of hot water
  2. 1 tbsp of sugar
  3. 1 pack of jasmine green tea bag
Frosting
  1. 60 grams of Full-Fat Cream Cheese, soften at room temperature
  2. 30 grams of unsalted butter, soften at room temperature
  3. 65 grams of icing sugar
  4. 2 tsp. corn starch
Instructions
  1. Preheat oven to 170C
  2. Melt butter and tea leaves in a pot until it started to boil. Shut off the heat and leave it to cool while you prepare your other ingredients.
  3. For the egg yolk batter, in a bowl whisk egg yolks and sugar until pale and fluffy.
  4. Drizzle in milk, mix well.
  5. Followed by your infused melted butter.
  6. Sift in plain flour, cornstarch, baking powder and matcha powder until just combined. Set aside.
  7. In your mixer bowl, whisk egg whites and vinegar on high speed until frothy.
  8. Then, gradually add in sugar while whisking on high speed until stiff peaks.
  9. Fold in egg white batter into egg yolk batter a third at a time.
  10. Transfer into a 6 inch ungreased chiffon cake pan.
  11. Bake it in the oven at 170C for 35 minutes.
  12. Let it cool upside down completely.
  13. Use a thin knife carefully slide around the pan to remove the cake.
  14. Brush the chiffon cake with brewed tea. Cover with a cling wrap and let it cool in the fridge while you make your frosting.
  15. Whip softened cream cheese and butter until well combined.
  16. Then stir in sifted icing sugar and cornstarch and continue to whip for awhile more until fluffy.
  17. Spread evenly onto your cooled chiffon cake.
  18. To serve, sprinkle shredded cheddar cheese and make sure to go over the top.
TheZongHan http://thezonghan.com/
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Orange Chiffon Cake with Orange Custard and Whipped Cream Cheese

IMG_9713editedAdapted from my Pandan Chiffon Cake, this is a foolproof zesty recipe. Orange Chiffon Cake! YUM.IMG_9719edited

 

Sandwiched with orangy custard, creamed with whipped maple cream cheese frosting  and top it off with strawberries. Not too sweet but still refreshing and creamy!IMG_9711edited

 

You could garnish it with orange zest and mint leaves. I’m lazy so I just spread both the custard and the frosting to give that very rustic homemade look. IMG_9714edited

 

To be honest, I am not a good cake decorator. I realized it was a little slanted. But, oh well…..

Orange Chiffon Cake
Make 1 21-cm tubed cake
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Egg White
  1. 5 egg whites
  2. ¾ tsp. of vinegar
  3. (1/4 cup) 60 grams of white sugar
Egg Yolk Batter
  1. 5 egg yolks
  2. (1/4 cup) 60 grams of white sugar
  3. ¼ tsp. salt
  4. ½ tsp. of orange extract
  5. ½ tsp. of vanilla extract
  6. Zest of two oranges
  7. (1/4 cup) 65 ml of vegetable oil
  8. (1/4 cup) 65 ml of orange juice
  9. (3/4 cup) 100 grams of plain flour
  10. (2 tbsp.) 20 grams of corn starch
  11. 1 tsp. baking powder
Orange Custard
  1. 180 ml of milk
  2. 2 egg yolks
  3. 3 tbsp. of fine white sugar
  4. 1 tsp. of corn starch
  5. 1 tbsp. of plain flour
  6. Zest of one orange
Whipped Maple Cream Cheese Frosting
  1. (1/2 cup) 125 ml of Whipping cream, chilled
  2. (4 oz.) 120 grams of Cream Cheese, softened
  3. 2 tbsp. of maple syrup
  4. (250 grams) One pint of strawberries, halves
  5. Mint leaves
  6. Zest of orange
To make Orange chiffon cake
  1. Preheat oven to 160C or 140C fan-forced.
  2. For the egg whites,
  3. In your stand mixer, whisk in egg whites and vinegar on high speed until frothy. Then, gradually add in sugar and continue whisking until stiff peaks.
  4. Now start mixing the egg yolk batter,
  5. In another bowl, whisk egg yolks, both extracts, orange zest, salt and sugar vigorously for about a minute until pale in color.
  6. Add in oil.
  7. Drizzle in orange juice.
  8. Lastly, sift in plain flour, corn starch and baking powder.
  9. Stir until well combined.
  10. Fold in egg white mixture a large dollop at a time into the egg yolk batter.
  11. Transfer into a 21 cm ungreased tube pan. Use a skewer and run around the batter to remove large air bubbles. Drop the pan to also remove large air bubbles.
  12. Bake it in the oven for about 55 minutes to an hour.
  13. Invert the cake with the pan immediately after baking and let it cool completely.
  14. To make Orange custard,
  15. Heat orange zest and milk until just under boiling point while whisking egg yolks, sugar, corn starch, and flour.
  16. Then, slowly drizzle in milk while whisking egg yolk mixture constantly.
  17. Transfer back and cook on medium-low heat until thickens.
  18. Remove from heat and let it cool completely with a cling wrap touching the surface of the custard.
  19. To make whipped maple cream cheese frosting,
  20. Whip softened cream cheese and maple syrup until smooth and fluffy for about 30 seconds on high speed.
  21. Then, slowly add in chilled whipping cream while mixing. Whip until stiff or soft peaks depending on your preference.
  22. To assemble,
  23. Once cooled, run a knife around the sides and bottom. (I have removed the cake from the pan and sliced it into half If you want to know how to remove chiffon cake from its pan, you could check my pandan chiffon cake video)
  24. Slice the cake into half.
  25. On the first layer, spread all of the orange custard you made earlier.
  26. Sandwich the cake together.
  27. Then, spread all of the whipped cream cheese you made earlier. You could pipe if you whip until stiff peaks.
  28. Top it off with some fresh halves strawberries. I also like to garnish the cake with some mint leaves and orange zest.
TheZongHan http://thezonghan.com/

 

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