Foodie Alchemist

My inspirations from flipping through recipes and tinkering with the ingredients in my pantry

Matcha Chiffon Cake

ImageI bought a small bottle of matcha powder, but never seem to be able to use it up at all. A little bit of the powder goes a long way. I absolutely love the smell of matcha – I’ve used it in cakes, bread, mochi etc. I wanted to make some matcha ice-cream but the doctor told me to stay away from cold stuff. Any other suggestions?

Here’s a matcha chiffon cake I made on a boring afternoon. This recipe calls for 2 egg yolks and 4 egg whites, baked in a 17cm mould. This is just the right size for 4-6 people. The big ones in shops uses 7 to 12 eggs. (Gasp!)

The chiffon cakes I have made uses 3 egg yolks and 4 egg whites. Different bakers have their own favourite recipes. I just try them out so I can see which ones I like. That’s the fun in baking. =)

I didn’t attempt to squeeze it out like the previous time. =P I just used a thin chopstick to go around the mould, which I felt was better than a knife.

A lot of people will see it as a pandan cake just by looking at the colour. It’s actually of a darker green shade.

By default, matcha always goes with adzuki beans, which I happened to have some leftovers in the fridge. I sliced the cake and spread some adzuki paste (homemade!) and whipped cream in between.

The taste test: the Hubby could tell it’s matcha flavoured, though I felt that the adzuki could be sweeter. And it tastes better when left overnight in the fridge.

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Matcha Swiss Roll & Hokkaido Milk Loaf

I spent an afternoon trying out these 2 recipes, and I must say I’m quite satisfied with the end results.

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The first time I tried to bake a sponge cake for making a swiss roll, it became a gigantic biscuit. =(  After watching a few Youtube videos, I decided to follow one baker’s measurements (Ochikeron’s swiss roll) but used the other baker’s method (Siu’s Kitchen), which is the chiffon cake method. I wished I had a bigger oven so that I can make a thicker and longer roll.

Using the tangzhong method again, the Hokkaido Milk Loaf turned out soft and fluffy, and it remains so even till the next morning. My previous breads usually turn hard the next day and I had to microwave them again.

I’m so motivated to try out other cakes and breads now!

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Matcha Cream Cheese Mini Muffins

Adorable little mushrooms! Got my inspiration from Happy Home Baking, which are so much nicer than mine.

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