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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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Hokkaido Chiffon Cupcake (北海道牛奶蛋糕)

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If you are a fan of chiffon cakes, I’m sure you will know what is Hokkaido Chiffon Cupcake in Singapore and Malaysia

This velvety soft cupcake filled with lovely creamy custard cream, is something you will dream of it.

IMG_0919_EditedFun fact: Hokkaido Chiffon Cupcake, also known as 北海道牛奶蛋糕, is not from Japan. It is actually originated in Singapore and Malaysia. 

SAMSUNG CAMERA PICTURESThere were two theories that why we named it, ‘Hokkaido Chiffon Cupcake’. 

1) A chiffon cake that was made using Hokkaido Milk.

2) A cake that looks like a volcano that has a snow top and lava oozing out.

Either way, this concept was beautifully created in Singapore/Malaysia and became really popular ever since.

SAMSUNG CAMERA PICTURESLooks good right? It is a must try recipe.  SAMSUNG CAMERA PICTURESA friend of mine, loves Hokkaido Chiffon Cupcake. She used to buy it every morning for breakfast. I am going to surprise her with some when I meet her!

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Hokkaido Chiffon Cupcakes
Serves 10
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Egg Yolk Batter
  1. 75 grams of plain flour
  2. 35 grams of corn starch
  3. 1 tsp. of baking powder
  4. 1/8 tsp salt
  5. 65 grams of fine white sugar
  6. 1 ½ tsp of vanilla extract
  7. 3 egg yolks
  8. 60 ml of oil
  9. 60 ml of milk
Egg White
  1. 3 egg whites
  2. 3/8 tsp vinegar/cream of tartar
  3. 65 grams of fine white sugar
Filling
(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. 1 tsp. of vanilla extract
(Whipped Cream)
  1. 120 ml of whipping cream
  2. 1 tbsp. of fine white sugar
  3. Icing sugar
Instructions
  1. o make the cupcakes,
  2. Preheat oven to 170C or 150C fan-forced.
  3. Shift plain flour, corn starch, baking powder and salt together in a bowl.
  4. In another bowl, whisk egg yolks and sugar vigorously for a minute until pale and creamy.
  5. Drizzle in vanilla extract.
  6. Then, stir in milk and oil.
  7. Lastly, gradually spoon in flour mixture
  8. Set aside while we make our egg white mixture.
  9. In your mixer bowl, pour in egg whites and vinegar together. Whisk on high speed until frothy.
  10. Then gradually spoon in sugar and continue mixing until stiff peaks.
  11. To combine, fold in egg white mixture a dollop at a time.
  12. Transfer them into your square paper liners. Drop the pan to raise large air bubbles out.
  13. Bake it in the oven for 20 to 25 minutes.
  14. Let it cool while you make your filling.
  15. To make the custard,
  16. Heat up milk until just below boiling point.
  17. In a bowl, whisk egg yolks, sugar, corn starch, and plain flour vigorously for a minute until pale and creamy.
  18. Slowly add in half of your hot milk while whisking.
  19. Transfer your egg mixture back to the pot.
  20. Cook on medium-low heat whisking constantly until thickens.
  21. Shut off the heat and immediately transfer into a bowl. Add in vanilla extract.
  22. Cover it with a cling wrap, touching the custard and let it chill in the fridge.
  23. Once everything is cooled, whip whipping cream and sugar on high speed until stiff peaks.
  24. Throw in cooled custard and whisk on medium speed for another 20 to 30 seconds until combined.
  25. Transfer into a piping bag and pipe into the chiffon cakes.
  26. Dust with some icing sugar and serve.
TheZongHan http://thezonghan.com/

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