CAKE - Green Tea Chiffon Cake with Green Tea White Chocolate Whipped Ganache

By Aemelia

Ingredients

• White chocolate green tea ganache:
• 65 g ............................................ Melted butter
• 70 g ............................................ Yolks
• 105 g .......................................... Egg whites
• 135 g .......................................... Granulated sugar (a)
• 50 g ............................................ Granulated sugar (b)
• 150 g .......................................... Cake flour
• 15 g ............................................ Green tea powder
• 1/2 tsp ........................................ Baking powder
• 100 ml ........................................ Water
• 1/2 tsp ........................................ Salt
• 250 g .......................................... Whipping cream
• 250 g .......................................... White chocolate, chopped if large
• 2 1/2 tbsp .................................. Green tea powder
• Syrup:
• 50 g ............................................ Simple syrup
• 1 tbsp ......................................... Green tea liquor (optional)

Details

Adapted from dailydelicious.blogspot.my

Preparation

Step 1

Preheat an oven to 170C
Line 20cm round cake pan with baking paper.
Sift the flour, salt , baking powder and green tea powder together.
Whisk the egg yolks and sugar (a) until light in color.
Add the melted butter, whisk to combine.
Add the water and whisk to combine.
Pour the flour mixture into the bowl.
Whisk to combine.
Whip the egg white until foamy, add the sugar (b) and whip until stiff peaks formed.
Fold the meringue into the bowl, in 3 additions.
Fold until smooth.
Pour the batter into the prepared pan, tap the pan lightly to remove large air bubbles.
Bake for 50-60 minutes, or until the top of the cake spring back when touch lightly.
Make the White chocolate green tea ganache:
Sift the green tea powder into the bowl, heat the whipping cream until boil, pour the hot whipping cream into the bowl.
Whisk to combine.
Pour the white chocolate into the bowl.
Whisk to combine.
Let the ganache cool, then refrigerate for 2 hours.
Whip the ganache until spreadable.
Slice the cake into 3 layers.
Mix the syrup and liquor together.
Sprinkle one layer of cake with syrup, and spread the ganache on top of the cake, repeat with the rest of the cake.
Spread the ganache over the to and side of the cake.
Sprinkle with more green tea powder to decorate it (optional).