Friday, August 03, 2007

Matcha Cake



11 comments:

Anonymous said...

hallo Aunty Lucy,
the shape of all your chiffon cakes always look sooo nice(Straight and Tall) !!!!!
i was wondering all the time what kind of chiffon cake pans you used and where did you got it from ?

Thanks

rgrds,
Kim

Anonymous said...

Hi Aunty Lucy,

How I wish I'm your neighbour ^o^ Looks very drooling ...


Angeline

Aunty Yochana said...

Hi Kim.

The chiffon cake pan is a tube pan with a loose bottom. You go and ask from shops that sells cake pans like sun lik or phoon huat and they will show you what is a chiffon cake pan.

rgds

Rita Sella said...

Hi... Yochana..I saw your link from Little Corner of Mine's site.... and I just wanted to let you know how much I am enjoying it.

love to try your recipes...

cheers
rita

Aunty Yochana said...

thanks Rita and have a nice time browsing.

rgds

Anonymous said...

Hi Aunty Lucy,

if possible could you provide the recipe for this? Is it just like your pandan chiffon cake with the pandan replaced with green tea? What is the white icing on top made from?

regards
S.

Aunty Yochana said...

Hi S.

The white thing on top is Non-Dairy whipping cream and the brown stuff in the cake are chestnuts.

rgds

Anonymous said...

Aunty is the from Kevin Chai's book? It looks very delicious :)
Is there any red bean inside the ingredients?

Racheline
USA

Aunty Yochana said...

This Matcha cake is from Alex Goh's Fruity Cakes.

rgds

Anonymous said...

Dear Aunty Lucy,

May I know are you using the japanese brand matcha powder(smalltin container)? My matcha chiffon rise well in the first 20~25 mins but gradually shrink aft 30 mins,has it got something to do with the temp set ?(175)it appear a
"kueh"layer wheareas the remaining are spongy.

rgds
Yvonne

Aunty Yochana said...

Yes Yvonne,

I used Japanese matcha powder and it's a small tin.

Your teperature is correct. I think it's your mixing that gives you the problem. Don't overstir and deflate the egg white.

rgds