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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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SG50 Merlion Cake

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This year is a very special year for all Singaporeans. We are celebrating Singapore’s 50th birthday.

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A city that’s called my home. I would like to share this recipe and why I created it.

 I have used a Red Velvet Cake based in contrast with the White Vanilla Buttercream to represent Singapore’s flag. So when you cut the cake, you will cake that red and white interior!

What’s every Singaporean’s favorite all time biscuits? Gem Biscuits! They are small and cute. When I was young, I loved it so much that I eat it almost everyday. I like to eat the sugary icing first, then the plain old biscuits. Which, I’m sure people living in this little red dot do that. Yum, that’s nostalgic. 

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Handmade Merlion and SG50 Logo Chocolates. This is a very unique way of using chocolate and I think we did beautifully. When we talk about creating a national cake like this, Merlion is ought to be there no questions asked. Merlion is our national icon and people will instantly recognize that it’s Singapore! I once said it in chinese, “一个很特别可是不真实的动物”. (A very special but unreal animal)

 Beautiful, nostalgic, and so Singapore! Looks like a lion garden city full of lovely citizens

GD6_editedTo make the Chocolate Art, you will need these inverted images.  

SG50 Merlion Cake
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Cake
  1. 1 box of Betty Crocker Red Velvet Cake or double recipe of my egg-free Red Velvet Cupcakes.
Vanilla Buttercream
  1. 100 grams of unsalted butter, softened
  2. 100 grams of shortening
  3. 240 grams of icing sugar, sifted
  4. 1 tsp. of vanilla extract
Chocolate Art
  1. 100 grams of white chocolate with red food coloring, melted
  2. 100 grams of white chocolate, melted
  3. Lollipop sticks
Decorations
  1. 300 grams of Gem Biscuits
To make the cake
  1. Preheat oven to 180C or 160C fan-forced.
  2. I am using Betty Crocker Red Velvet Cake box today. Following the instruction, mix in eggs, water and oil.
  3. Transfer into two greased 8-inch round cake pan lined with parchment paper.
  4. Bake it in the oven for 30 to 35 minutes.
  5. Let it cool while you make your Chocolate Art.
To make your Chocolate Art
  1. Mix 100 grams of melted white chocolate with red food coloring until reaches your desired shade.
  2. Transfer it into a piping bag.
  3. Draw an outer frame for your Merlion and make sure your inverted pictures are under a parchment paper and secure them using scotch tape.
  4. Start by tracing the outline of the Merlion. Use a toothpick to remove any flaws and even it out.
  5. Let it set in the freezer for 5 minutes.
  6. Then flood the inside surface of the Merlion. Use a toothpick to spread.
  7. At the same time, trace SG50 words using melted white chocolate.
  8. Let it set in the freezer for 10 minutes before continuing.
  9. To reinforce together, cover the Merlion with a layer of melted white chocolate using a spoon to spread, making sure not to pass the outer frame.
  10. Next, cover SG50 logo with red. Put a lollipop stick and cover it more with chocolate.
  11. Let it set in the freezer while you make your cream.
To make your cream
  1. Beat soften butter, shortening, vanilla extract and icing sugar on low speed until combined. Then, beat on medium high speed for a minute until light and fluffy.
  2. Before you frost the cake, trim the top of both cakes to make flat surfaces.
  3. Frost the cake. We will only be covering with one layer of cream which is the crumb coat as we will cover it will Chocolate Art and Gem Biscuits.
  4. Let it set in the fridge for 30 minutes.
To assemble
  1. Carefully remove Chocolate Art using a metal spatula. Then, place it on top of the cake. Gently press it down to stick with the cream.
  2. Next, cover the rest of the cake with Gem biscuits. Finally, stick the SG50 logo on it.
TheZongHan http://thezonghan.com/

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