Instagram

Instagram

Wednesday, November 4, 2015

Recipes: Black Sesame Chiffon // Matcha Chiffon with Greek Yogurt Frosting


I enjoy baking chiffon. 

I simply love the soft and fluffy texture of the cake! Not forgetting, it is one of the more direct and easiest cake to cake too! :D 

But sometimes, I get sick of seeing the plain and not so pretty looking chiffon. 

Hahaha! 

Opps, sorry chiffon, I've judged you based on your ordinary look. :P



Baked daddy's favourite food, black sesame. 

But I thought it looks so boring! :/

Had wanted to slab some cream cheese on it, but I was worried that cream cheese may be too 'heavy' of a frosting for a light and fluffy chiffon. 


So I thought a greek yogurt frosting will be good! ^^

Greek Yogurt Frosting recipe:
Ingredients:
2 cups plain low fat Greek yogurt
1 cup powdered sugar

Method:
1.Using an electric hand mixer on medium speed, beat together the greek yogurt and the powdered sugar until the frosting thickens, about 2 minutes.

2. Cover and place in fridge while the chiffon cools. 


Black Sesame Chiffon 

Ingredients

6 egg whites
3 tbsp caster sugar
1 tsp cream of tartar
80 g flour
1/8 tsp salt
25 g black sesame powder
5 egg yolks
2 tbsp caster sugar
50 g cooking oil (I use canola oil)
80 ml milk

Method:
1. Preheat oven to 170 degree Celsius.

2. Use a large clean mixing bowl, without any trace of oil or water, beat the egg whites with an electric mixer then add cream of tartar, follow by sugar in three batches, beat well between additions. Continue to beat until stiff peaks form.

3. Mix the flour, salt and black sesame powder. Combine well and sift. 

4. Whisk the egg yolks with sugar. Add in the oil follow by milk. Mix well.

5. Sift the flour mixture into the egg yolk mixture in 3 batches. Mix well before each addition.

6. Fold in the beaten egg whites into the egg yolks batter in 3 different batches. 

7. Pour the batter into a 23cm chiffon pan and bake in the preheated oven for 40 minutes.
Remove the cake from the oven. Invert on a wire rack and let it cool completely.



With frosting, the chiffon tasted even nicer! :D

I've posted a video of this chiffon on my dayre to show the fluffiness of it! Head over there to watch for yourself! ^^

//


A week later, I baked a matcha chiffon and similarly, I frosted it with greek yogurt frosting. This time round I added fillings too! ^^


Same method as the black sesame chiffon above, except replace black sesame powder with matcha powder. :) 

Ingredients:
6 egg whites
3 tbsp caster sugar
1 tsp cream of tartar
80 g flour
1/8 tsp salt
5 egg yolks
2 tbsp caster sugar
50 g cooking oil (I use canola oil)
80 ml milk + 2 tbsp matcha powder

Method:
1. Preheat oven to 170 degree Celsius.

2. Use a large clean mixing bowl, without any trace of oil or water, beat the egg whites with an electric mixer then add cream of tartar, follow by sugar in three batches, beat well between additions. Continue to beat until stiff peaks form.

3. Mix the flour and salt. Combine well and sift. 

4. Whisk the egg yolks with sugar. Add in the oil follow by milk (with matcha powder dissolved). Mix well.

5. Sift the flour mixture into the egg yolk mixture in 3 batches. Mix well before each addition.

6. Fold in the beaten egg whites into the egg yolks batter in 3 different batches. 

7. Pour the batter into a 23cm chiffon pan and bake in the preheated oven for 40 minutes.
Remove the cake from the oven. Invert on a wire rack and let it cool completely.


Sandwiched the cake with my favourite matcha custard and some strawberry! Would totally bake this again and sandwich with red bean the next time! ^^

Love,
Lirong. 

1 comment:

  1. Thank you for your recipes. May I request for the matcha custard recipe.
    Florence

    ReplyDelete