Green Tea Chiffon Cake

Hi guys!

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!).

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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.

DSC_0753I’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.

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Matcha Chiffon Cake

Happy New Year everyone!

Seems like I’m on a roll with making chiffon/sponge cakes.

Sunday was Jo’s 21st birthday surprise.

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Image Credits: Jasmine

I intended to make her a macaron tower, but only found a miniature little styrofoam cone in Art Friend. A wee bit too small for the party but bought it anyway. So hopefully I’ll be using it some other time!

Anyway, the cake is a basic Matcha Chiffon Cake from Keiko Ishida’s Okashi, sweet treats made with love. I read many reviews on how this chiffon was a good one before attempting it. Overall, the texture of the chiffon is very light and tends towards more of the dry side (very much unlike the Pandan Chiffon).

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Image Credits: Jasmine

I used a SMBC (same as the Rosette Orange Cake) to frost the cake and imbibed the chiffon with a 1:1 sugar syrup.

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