Matcha Chiffon Cake With Black Sesame Cream Recipe By Edwina Yang
Matcha Chiffon Cake With Black Sesame Cream Recipe By Edwina Yang
Chiffon cake is very popular in Asian countries. It has a light, airy and delicate texture like Angel food cake, but a bit richer and more satisfying as it contains whole eggs instead of just egg whites. Since matcha with black sesame is one of my favorite flavor combinations, I developed this matcha chiffon cake with black sesame cream recipe that I really love. Hope you all can give it a try!
Tips and Notes:
1. Beating egg whites properly is the key to success when making chiffon cake. Using cold eggs and fine sugar helps achieve a fine foamy texture.
2. Don't over beat the egg white! If you are new to making chiffon cake, I would recommend beating egg whites with a hand mixer instead of a stand mixer, as it's easier to observe and control the beating process to avoid overbeating. If the egg whites are overbeaten, it will be more difficult to incorporate with the egg yolk batter and the resulting cake will more likely deflate.
3. When mixing and incorporating the batter, mix in the motion like writing "Z" and "N" instead of circular motion to prevent developing gluten. If too much gluten develops, the cake will be denser and less fluffy.
4. The actual baking time depends on your oven and the material of your baking pan. 5. Make sure you place the cake upside down to cool right after you take it out from the oven. If you're afraid the top part of the cake is pressed down by the baking rack, you can get a cake cooling stand or just let it sit on two cups, one on each side.
About the Baker
Hi, I'm Edwina! Having had amazing food in Taiwan all my childhood, I was driven by my longing and nostalgia to recreate the same flavors and textures in my own kitchen halfway across the world. I'm a busy mom of two picky little foodies, and I hope you can enjoy these recipes as much as my family does!
Connect with me!
Blog: cookinginchinglish.com
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