Tuesday, 12 January 2016

Green Tea Loaf

Have you ever had cravings for cakes and after you eat it, feels bad not to hit the gym?  Well, this is basically how I feel daily!

This is always this evil telling you to eat and an angel, on the other side, warning 'No!  You have had enough sugar for the day!'.  To strike a balance between the 2, here is this OH THAT'S HEALTHY cake choice for you.  (and of cause no harm going to the gym too after you eat!)




Green tea chiffon loaf cake - with ROLLED OAT!  (for a 20 x 10 x 6cm loaf tin)



Ingredients 

2 large egg yolk
3 large egg white (chilled 24-72 hrs in room temperature)
75 g granulated sugar
1/4 cup vegetable oil
1/3 cup milk
70 g flour, sifted
1/4 tsp salt
1 tsp baking powder
1/4 tsp cream of tartar
1 tbsp green tea powder
1 tbsp honey (optional)
1 tbsp rolled oat (optional)
1 tbsp poppy seeds (optional)
2 tbsp green tea paste (2 tbsp green tea powder + 80cc hot water)

Preheat oven at 170*C

In a small bowl, pour 80cc hot water into 2 tbsp green tea powder to make a thick green tea paste, cover and set aside for later use.

Sift together flour, salt, baking powder and green tea powder, set aside for later use.

In a medium bowl, whisk the egg yolk with half the sugar (37g) until pale in colour, whisk in oil until combined.  Put green paste, the milk and 1 tbsp of honey in the the mixture and whisk until evenly mixed.  


whisk the egg yolk with sugar until creamy in colour and texture
Add 2 tbsp of green tea paste to the egg yolk

Gradually add the sifted dry ingredients into the egg yolk mixture - slowly mix until they are fully incorporated, if the mixture is too dry, you can add another 1 tbsp of milk to add moist to it.  Add in the rolled oat and poppy seat and mix well.

Sift in flour, salt, green tea powder and baking powder

Mix in rolled oat and poppy seeds

The mixture should look moist - if too try, add another tbsp of milk


In a separate large bowl, whisk the egg white until frothy in medium speed.  Add cream of tartar and increase to medium high speed, continue to whisk until it turns opaque.  Now adding the remaining sugar, 1 tbsp by 1 tbsp, whisk until it reach stiff, but NOT DRY.


After the egg white turn frothy, add 1/4 tsp cream of tartar

Whisk until opaque and add in sugar

Whisk until egg white turns stiff and doesn't drop when you turn the bowl upside down

To make it easier to mix the 2 batter together, first fold in 1/3 of the egg white into the green mixture, it will make the green mixture lighter, so it is easier to incorporate the egg white.  After that, pour in the green mixture into the remaining egg white, fold in (remember in just 1 direction) the egg white with the green mixture until evenly mixed.
Put 1/3 of egg white in the green batter will make it easier to mix in later stage

Pour the batter into the cake tin - which DOES NOT NEED to line, you will know why when it come out the oven.  Smash the tin on the table, so the big air bubble will come out from the batter.  Also run a stick across the batter to bring out large air bubble within the batter.

Run a stick through the batter to lead out the large air bubbles

Bake for 25 - 30 mins until the stick is clean after sticking into the cake.

Place the cake upside down on a cooling rack, so that when the moist evaporate from the cake, the cake doesn't drop - that is why we didn't line the cake tin, so it can hold on to the tin while cooling down.




This chiffon loaf is airy and soft - totally no need to jog after enjoying 2 slices and a cup of tea!  After all, it's 4 degrees outside, I am not going to move! 


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