Matcha Chiffon Cake with White Chocolate. Pour cake batter into mold, filling approximately halfway. Matcha Chiffon Cake with White Chocolate I posted a matcha variation of the basic chiffon cake before, but this is a version with white chocolate chips. The melting point of chocolate depends on whether it's confectionery or normal bar chocolate.
I saw the Matcha Chiffon recipe and immediately thought if Matcha + White chocolate Chiffon cake would be nice… Any Advise on how i can make a Matcha + White chocolate Chiffon cake? I will work on this when I have time and post! The sweet bitter taste of matcha pairs exceptionally well with the white chocolate whipped cream, resulting in a less sweet version of pure white chocolate drip. You can cook Matcha Chiffon Cake with White Chocolate using 11 ingredients and 16 steps. Here is how you achieve it.
Ingredients of Matcha Chiffon Cake with White Chocolate
- Prepare 3 of Egg yolk (large).
- You need 10 grams of Granulated sugar.
- You need 45 grams of Vegetable oil.
- Prepare 70 ml of Milk.
- Prepare 60 grams of Cake flour.
- Prepare 10 grams of Matcha.
- You need 4 of □ Egg white (large).
- It's 40 grams of □ Granulated sugar.
- It's 1 pinch of □ Salt.
- Prepare 40 grams of ★ White chocolate.
- It's 1 of ★ Cake flour for coating.
Presenting all the benefits of Matcha in a delicate sweet surprise perfect for Mother's day or any occasion. MATCHA CHIFFON CAKE WITH WHITE CHOCOLATE WHIPPED CREAM. I'm so happy with the end result, the extra layer of chocolate cream on top makes the cake so delicious. It really complements well with the soft chiffon cake.
Matcha Chiffon Cake with White Chocolate step by step
- Combine cake flour with matcha and sift. Warm the milk to body temperature. Preheat the oven at 340°F/170°C..
- Finely chop the white chocolate and coat with cake flour. You could also use mini chocolate chips..
- Separate the egg yolks and egg whites, and chill the whites in the fridge. Add granulated sugar to the yolk and whisk until it turns pale..
- Add vegetable oil to the bowl from Step 3 and mix well. Stir in the milk. Add the powdered ingredients and whisk well..
- Add a pinch of salt to the egg white. Add granulated sugar in small batches and whisk. When it's whipped, add the remaining granulated sugar..
- Make a fine and glossy meringue. Stop when the egg whites form peaks with tips that curl over when the whisk is lifted. Blend at low speed..
- Stir in 1 spoonful of meringue into the egg yolk dough with a whisk and blend..
- The meringue will dry up quickly, so make sure to keep whisking..
- Add half of the remaining meringue into the dough from Step 7. Stir lightly and gently with a rubber spatula..
- Add rest of the meringue into the mixture from Step 9 , then mix and spoon. Stir gently until the egg yolk and egg white is completely blended..
- Knock off excess flour from the white chocolate and add to the batter. Mix lightly and pour into the mold. Stop when it's about 80% full..
- Stir about 3 times with a chopstick. Hold the sides with both hands and shake. Make sure the batter covers all sides of the mold..
- Bake 20 minutes at 340°F/170°C, then 15 to 20 minutes at 320°F/160°C. Test with a skewer and make sure it comes out clean..
- Turn over the mold immediately and let cool on a bottle, or something stable. When it's slightly cooled, cover with a plastic bag to avoid drying up. Remove from mold when it's completely cooled down..
- Note: it's alright not to add white chocolate. If you opt out, add 20 g of sugar to the yolks..
- Here's the basic chiffon recipe https://cookpad.com/us/recipes/150118-basic-plain-chiffon-cake.
And this Green Tea (Matcha) Cake with White Chocolate Frosting confirms our addiction. This is it guys, look no further if you're looking for a fluffy, moist, unique cake. I'm usually not a big fan of spongey textured cakes, but I could eat these fo' days! Not only do the flavour of the green tea and white chocolate are a match made in. This cake combines the sought-after qualities of an oil-based cake with the rich mouthfeel and flavor of white chocolate, which is melted and added to the batter.
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