Wednesday, May 15, 2013

Matcha Chiffon Cupcake


It is exam season in Singapore, and although my little one has no exams as she is in Primary 2, there are tests spread over May. She is no doubt a smart little girl, but she needs a little push and reminder to study (and nagging) :p I hate nagging, really :p


Prior to today, I was never successful in baking chiffon cake. I've been wanting to try again. I like cakes with soft and fluffy texture, and there is no butter used in chiffon cake, which is healthier.

I referred to Small Small Baker and Anncoo's recipes on Green Tea Chiffon Cake. Their chiffon cakes look so tall and beautiful! :) Last Friday, I tried baking the same cake in paper chiffon cake mold (as I do not have a tube pan), I under-baked them and they slided down from the molds when I turn them upside down! That experience made me very depressed for a while :p So today, I baked them in muffin cups, and refer to HHB's recipe on Mango Chiffon Cupcakes for the baking time :)

Thank you to the ladies, this time I finally baked chiffon cake :D The cakes rose so high in the oven, but strunk a lot after cooling down :p

Recipe from SSB, method from Anncoo and HHB :)

Ingredients
3 egg yolks
12g sugar
42g water
42g cake flour (I used Top flour)
6g matcha powder
36g vegetable oil (I used canola oil)

3 egg whites
54g sugar (I used 45g, as advised by SSB that it can be reduced)
6g corn flour

Method
1. Whisk egg yolks with sugar.
2. Add water gradually.
3. Add oil gradually.
4. Add sifted cake flour and matcha powder. Mix until the batter looks sticky.
5. In another mixing bowl, beat egg whites using a handheld mixer until foamy.
6. Add sugar and corn flour in a few batches to egg whites and continue beating until stiff peak.
7. Take a third of the meringue and mix into the egg yolk batter. Mix them thoroughly. Then, pour it into the meringue and fold with a spatula until they are mixed evenly.
8. Bake in 180 degree celcius preheated oven for 15mins.**
9. Leave oven door open for a few mins before cooling the cupcakes on wire rack.

Enjoy! :)

** Update: The tops of my cupcakes look wet after I left them in room temperature for about 10 hours. Perhaps I need to extend the baking time slightly, for another 2 mins...


The cupcakes look kinda cute in the oven :D
A peek into the oven - nicely-risen cupcakes :)

11 comments:

  1. I think you have over filled the batter, resulted cake rise over high and shrunk a lot..

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    Replies
    1. Thanks Sonia for your advice! I filled up to the rim.. should I fill up only 3/4 cup?

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  2. Matcha chiffon cake! I love the matcha flavor and one day I have to make this. Sonia's advice is helpful. I should remember it. The perfectly risen in the oven though. So pretty! I love chiffon cake and this is definitely something I want to bake one day!

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    Replies
    1. Yeah Nami, I was disappointed.. it is tough to make a perfect chiffon cake :p

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  3. How long do I need to bake the cupcakes for? And also, can I use a 12-hole cupcake pan for this recipe?
    Thankyou so much for sharing this recipe!!!

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    Replies
    1. Hi Jennifo, thanks for ur msg ! U can bake 15 mins at 180 degC. I found out that my oven's temperature is very unstable, which probably explained why my cupcake top was wet. If u have an oven thermometer it will be best.

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    2. U can use muffin pan but if the batter was insufficient to fill up all the holes, you may want to fill them with some water to ensure even heating.

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    3. Thank you for replying so quickly!! I will definitely try this recipe out!

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    4. U r welcome! Have fun baking! :)

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    5. Oh also, i think it is better to fill 2/3 cup. I filled the cups too full and the cake rose too high and shrunk too much, like what Sonia has advised.

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    6. Ok! Thanks for your advice!!!

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