【Dalian】Matcha Cream Cake

Overview

Although the recipe for this matcha chiffon cake is not the most delicious, this cake has a better load-bearing capacity and is dense, making it suitable for making a cake base for a decorated cream cake.

Tags

• baking
• blueberry
• corn oil
• egg yolk
• low gluten flour
• matcha powder
• strawberry
• whipping cream
• fine sugar
• lemon juice
• milk
• protein

Ingredients

Steps

1. 1 Pour the milk and corn oil into a mixing bowl and stir evenly;

   

2. 2 Separate the egg yolk and egg white, put the egg yolk into the oil and milk mixture, and stir evenly with a manual egg beater;

   

3. 3 Mix low-gluten flour and matcha powder evenly and sift into the egg yolk liquid;

   

4. 4 Stir until smooth and smooth;

   

5. 5 Add 90 grams of fine sugar into the egg whites in three batches and beat until short peaks form. Preheat the oven at 180 degrees for 10 minutes;

   

6. 6 Pour 1/3 of the egg whites into the egg yolk batter. Use a rubber spatula to gently stir evenly (stir from the bottom up, do not stir in circles to prevent the protein from defoaming). After mixing evenly, pour all the egg yolk paste into the bowl containing the egg whites, and stir evenly using the same technique until the egg whites and egg yolk paste are fully mixed;

   

7. 7 Pour the mixed cake batter into the mold, smooth it out, hold the mold with your hand and shake it hard twice on the table to knock out the big bubbles inside;

   

8. 8 Put into the preheated oven, heat up and down to 150 degrees for the middle and lower layers, and bake for about 50 minutes;

   

9. 9 If you pat it gently, it will bounce back, or insert it with a bamboo skewer to test. If the cake batter does not come out, it is done;

   

10. 10 Invert onto cooling rack until cool, then unmold and cut into 3 pieces;

    

11. 11 Take one piece and use a round mousse ring to cut out 4 small round pieces;

    

12. 12 Add 15g of whipped cream to 15g of fine sugar and beat;

    

13. 13 Put the cream into a piping bag, cut a small opening, take a piece of cake, squeeze the cream evenly, and finish 3 layers in sequence;

    

14. 14 Finally, cover it with a slice of matcha cake and decorate with fruit.