Hello. Another day, another chiffon post.
Yes, I’m not bored of them yet. And I hope you’re not either because I have many many MANY more chiffon ideas in my head. And they want to be made and eaten and loved.
Last weekend I made this cake to take to lunch that Michelle organised. My friends are all matcha lovers so I knew they would enjoy this triple version: a matcha chiffon cake filled with a matcha and white chocolate ganache and covered with a matcha cream.
While it was a bit of an experiment it turned out pretty well. But a reminder to myself for next time: more matcha. The amounts I’ve put in the recipe below are only set at those levels because I ran out of matcha powder. You could try doubling it (or more) for major matcha goodness.
The cake is filled with a chocolate ganache, and covered with a thickened matcha whipped cream. The whipped cream has gelatine in it to help hold it together.
I have to say that it was a pretty good effort and was very well received. Some people (coughDDcoughTDO) had two pieces. That is always a good sign!
- 7 eggs, separated (note: if you have large eggs, only use 6)
- 220g flour
- 350g caster sugar
- 3 teaspoons baking powder
- 1/2 teaspoon salt
- 1 tablespoon matcha powder (or more to taste)
- 3/4 cup water
- 1/2 cup canola oil
- 1/2 teaspoon green food colouring (optional)
- 1/2 teaspoon cream of tartar
- 70ml thickened cream
- 210g white chocolate
- 2 teaspoons matcha powder (or more to taste)
- 300ml thickened cream
- 1 teaspoon gelatine powder
- 1 tablespoon icing sugar
- 1 & 1/2 teaspoons matcha powder (or more to taste)
- Preheat oven to 160°C and set aside a large 20cm tube cake tin that has a removable base.
- In a large bowl, combine the flour, sugar, baking powder and salt.
- Whisk together the matcha powder and water until dissolved, then whisk in the egg yolks, and oil.
- Make a well in the middle of the dry ingredients and pour in the wet ingredients. Add the green food colouring if using. Whisk until well combined.
- In a separate, clean bowl, whisk the egg whites and cream of tartar with an electric mixer to stiff peaks.
- Using a large metal spoon, fold in a spoonful of the egg whites to the cake mixture to lighten it.
- Add the rest of the egg whites to the cake mixture and fold in with your metal spoon until just combined.
- Pour the batter into your cake tin and bang it on your work surface a couple of times to bring any large air bubbles to the surface. (Note: if there is a lot of batter, don't add it all to the tin. You only want to fill it to 3/4 full. If you have extra, put them into cupcake liners and make small cakes. Small cupcake sized ones need to be baked for 15 minutes only.)
- Bake for about 40-45 minutes, or until an inserted skewer comes out clean.
- Remove from the oven and immediately invert the entire tin and cake upside down until it's cool - you can do this by resting the middle of the tube over a bottle, or (if your cake isn't too tall) by placing it over a high wire rack that will let air circulate underneath.
- To release the cake, run a thin knife around the edge of the cake and the tin. You will want to serve the cake upside down as it's prettier that way.
- Make the cream filling by whipping the cream with the icing sugar and matcha powder until thick and stiff.
- When completely cool, cut cake horizontally into three layers with a serrated knife. Place bottom layer on a serving plate and spread with half of the chocolate ganache (see instructions below). Place the second layer on top and spread with the remaining ganache. Place the last layer on top.
- Cover the top and sides with the matcha whipped cream (see instructions below).
- Store in the fridge.
- Make the ganache by adding all the ingredients into a saucepan and melting on a gentle heat until all the chocolate has melted. Let it cool for about 5 minutes before using.
- Sprinkle gelatin over ¼ cup of the cream and allow to soften 5 minutes. Stir.
- Dissolve gelatin by microwaving for 30 seconds. Stir well and remove from microwave and let stand at room temperature for 5 minutes; gelatine must be liquid but not hot when added to cream.
- Remove bowl and beaters from refrigerator and pour in cream, sugar, and matcha powder. Beat together for a few minutes and then add the gelatine mixture.
- Beat until stiff peaks form and spread over the cake.
Adapted from this lime chiffon cake recipe