Hello readers :) Thank you so much for being a part of my past few months on Cake is the New Black. However, I’ve since moved over to a self-hosted domain over at http://cakeisthenewblack.com Do head over there instantly & start following (again, I’m sorry :<) Love, Eugenia
If you follow me on Instagram (@eugenialexis), you’d know that I made a green tea cake for a dear friend’s birthday celebration. It was just a small 6″ cake that I decorated lightly with macarons (stay tuned for pictures!).
Because the cake tin was small, I ended up having some leftover batter that I decided to distribute into proper chiffon cake tins. I bought these adorable cake tins from Phoon Huat last year and I just love using them every single time I make a chiffon cake because the end result is just too cute.
I’ve made this green tea/matcha chiffon cake before at the start of the year (Jo’s Birthday). This time, however, the quality of the green tea that I used (Phoon Huat’s bakeable green tea powder) wasn’t as good as the previous time. As such, the green tea taste wasn’t as strong as I’d have liked.