Matcha chiffon w/ red bean cream

 

Hello humans! i can't believe Feb is almost over! (where has the time gone?) With all the chinese new year festivities in the last 2 weeks,  i have cooked, baked and eaten (HA!) wayyy too much! but hey everyone has a 2nd stomach for dessert right?!? (come on, i can't be the only one!)

so today i bring you one of my all time favourites, the matcha chiffon with red bean cream. Yep its matcha related and it's cake, oh and theres cream too! perfect combo right?

The inspiration of this came came from Breadtop's matcha cake that we always get for any celebrations cos its the only asian flavoured one that my parents will eat without complaining about the amount of chocolate or sugar in it. What i realised about the cake was it actually was still quite sweet and it wasn't as light as i liked so i started experimenting and found that chiffon cake also works well!

Chiffon cakes are amazingly light and fluffy, and if its also simple to make, i am sold! so you may of seen on my instagram, ive made almost 6 chiffons in the last 2 weeks becaus they just disappear so quickly! What gives the chiffon the lightness is the egg whites, and i love whipping them up cos it reminds me clouds ( that another weird obession story for another day)

ingredients

80 g quality cake flour (also known as low gluten flour)

5 large egg yolks

30 g caster sugar

35 g neutral tasting oil (canola, vegetable, grapeseed)

1/2 tsp baking powder

pinch of salt

3 Tbsp good quality matcha powder

120 ml milk: heated in microwave for 50 sec on high

1/2 cup of thicken cream (chilled)

1/2 cup dried azuki red beans

3-4 Tbsp sugar

for the egg whites

• 6 large egg whites
• 50 g caster sugar
• 1/2 tsp cream of tartar

Method

1. place azuki beans and 3-4 Tbsp sugar in a saucepan and cover with enough water to cover the beans. boil them for 10 min and let it sit for 15. repeat process 3-4 times until beans are tender. You do not need to soak the beans

2. in a microwave safe jug, combine matcha powder and hotmilk, mix until smooth. i pass mine through a sieve so it all dissolves properly.

 

 3. place egg whites in a large clean dry bowl and whisk with hand mixer until foamy, add in cream of tartar and gradually add in sugar.

 

4.  in seperate bowl, mix egg yolk, caster sugar, oil, salt and baking powder with hand mixer until light yellow in colour then sift in the cake flour and gently combine

5. gently mix in the egg whites into the flour mixture.

6.   Very important step! do not grease your chiffon tins or your cake will not rise! place in a preheated oven and bake for 35-40 minutes (depends on your oven, my oven's air circulation is a bit whacky.) at 200 degrees.

7.as soon as you turn the heat off, remove cake and flip it upside down to cool, approximately ~30 mins.

5. Once cooled, using a sharp cake knife, slice cake hoizontally in half.

6. in another bowl, start whipping the cream until it 80% stiff, test using your hand mixer, it should hold its shape once lifted). omce completed, mix in red beans and refrigerate for 10 min before using. you can adjust the sweetness of this by adding sugar to the whipping cream.

7. very simple cake to assemble. spread as much cream as your heart desires and place other half of cake on top. you can top with chocolate pieces or just a blob of softened red beans.

(yes the colour is really different in the 2 pics because they were pics of different flavoured chiffon)


so do check out the recipe and let me know what you think!

till next time,

Milkteaxx