Hojicha Chiffon Cake with Whipped Cream
From the MolalaCook kitchen · 烘焙手記
Hojicha Chiffon Cake with Whipped Cream
焙茶忌廉戚風蛋糕
Hojicha powder gives this three-egg chiffon its toasted tea flavour.
▶ Watch the recipe
Before you begin
Cool the cake upside down before finishing it with softly whipped cream and a dusting of tea. Wait until the cake is completely cold before loosening it from the pan.
Method 做法
Mix the tea and milk
Sift the hojicha powder and stir it into the milk until smooth. Break up any specks of tea before adding it to the thicker yolk batter.
See this stage at 0:42 →
Make the yolk batter
Warm the corn oil to about 60°C. Sift in the cake flour and whisk until smooth. Whisk in the hojicha milk, then the three yolks, until the colour is even.
Whip the meringue
Add lemon juice to the whites. Beat, adding the sugar in three portions, until the meringue makes firm peaks. Fold it into the tea batter in stages, scraping up from the bottom of the bowl.
See this stage at 3:12 →
Bake and invert
Pour into an ungreased chiffon tube pan and bake in a preheated oven at 170°C (338°F) for about 30 minutes. Invert the pan as soon as it comes out and leave the cake upside down until completely cold.
Finish with cream
Release the cooled cake from the pan. Whip a little cream, spoon it on top and dust it with sifted hojicha powder.
See this stage at 6:41 →
Watch & bake along
Hojicha Chiffon Cake with Whipped Cream
✦Why is the sponge brown rather than green?+
Tools for this recipe
Removable-Bottom Chiffon Cake Pan
Choose a chiffon tin to match the recipe diameter and base shape.
Chiffon Cake Cooling Rack (4–8 in)
Rest the inverted chiffon tin on the stand while the sponge cools.
12" Disposable Piping Bags (50 pcs) · 50 pcs
Fill a piping bag and snip the opening to suit the batter or filling.
