Buffalo Birthday Cake - with Green Tea Chiffon and Fresh Durian Cream
Sunday, March 20, 2011 5:25:41 AM
This is another green tea chiffon cake with durian cream but with much more improvement from last recipe (you will know how latter on in this post ). Because I had to ship the cake to Houston, I covered the entire cake with fondant and used express mail (overnight shipping)to deliver it.
For this cake, I also tried out the new matcha (green tea) powder that I've just bought from Amazon.com (http://www.amazon.com/SerendipiTea-Matcha-Culinary-Organic-4-Ounce/dp/B00117GEGU/ref=sr_1_3?ie=UTF8&qid=1300476567&sr=8-3). Because I didn't receive very good feedback about the Green Tea and Durian Cream cake last time, especially the cake texture, I decided to try out a higher-quality Matcha brand. After I finished baking the chiffon, I was "wow" by the color...it didn't turn brown like the effect from most of other green tea powder. And when I actually had a taste, I was totally convinced. The cake was so spongy and soft! I was so good that I need to share.... Here is the matcha powder that I used:
Compare to other green tea brands, this small portion of green tea powder is more affordable in price, and the quality is very good in my point of view. More important, it's ORGANIC! I'm so glad that I bought it and you know what?...There gonna be a lot of new green tea recipes coming soon. I promise!
Recipe adapted from fruity cakes by alex goh
Ingredients (makes one 8-inch round cake) :
1.5 tbsp macha powder
70g butter, cut into cubes
90g cake flour, sifted
4 egg yolks
4 egg whites
1. Combine milk and matcha powder in a china or glass bowl, then place bowl into a saucepan with water up to half of the bowl height. Then, on low-to-medium heat and simmering water, whisk together milk & macha powder until well blended.
2. Add in butter, while bowl is still in simmering water, and stir until butter is melted.
3. Remove bowl from heat and fold in sifted flour; mix until well combined.
4. Add in egg yolks and beat with electric mixer until combined.
5. Beat egg whites, using electric mixer, until foamy, then add in sugar and beat until stiff peaks.
6. Add the whites mixture into the yolks in 3 separate additions, fold gently to combine after each addition until no white streaks remain.
7. Pour mixture into the cake pan and bake in a preheated oven of 300C for 35 mins.
8. Immediately remove from oven and invert them until cool.
For the durian cream, I used real durian flesh, mashed it and combined with heavy whipped cream and sugar. The flavor is lighter and also much more delicious than when I used the artificial durian paste like last time. Thank you Xuan for your honest feedback so that I can make a better cake this time!
Hope that the birthday boy (anh Huy) in Houston will be surprised and happy with the cake when it is delivered to him.