Wednesday, May 06, 2015

Mini Matcha Chiffon Cakes for the Bake Sale

I love these mini chiffon cake pans I found.   I have not had a chance to use them until a couple of weekends ago for a fund raising Bake Sale.   I thought why not bake Mini Matcha Chiffon Cakes.
The recipe is the same as the Pandan Coconut Chiffon Cake, except I added 2 TBsp of Matcha with warm water to dissolve.   It took place of the Pandan juice.
Tip:  Hand whipped Meringue has better structure than my Kitchen Aid mixer.
*There is no baking powder added in my Chiffon Cakes
Are you still struggling with collapsed Chiffon Cake?  Think of it this way - if your meringue does not have enough sugar and or have formed a nice stiff peak, then, it will not build a good structure to hold up during the baking and cooling.   Also, if you don't have enough flour, the cake will collapse also.    Many times, I have used my Kitchen Aid mixer to whip up the meringue.  Although the mixer whipped up a beautiful shiny, foamy meringue, I noticed a bit more runny egg white left at the bottom of the bowl.   Sure, I scrape the bowl... but have you tried to scrape the bowl in the middle of making meringue?  You must have noticed the shrinkage of meringue as soon as your spatula touches the meringue.  Your mind tells you ten thousand reasons that it's all in your head... you didn't see that.   The Kitchen Aid's mixer bowl is not the best shaped bowl to assure all ingredients are mixed entirely and its whisk attachment is not the  ideal shape, either.  So, to tame both problems, learn to whip up meringue manually.   You will tone your arm muscle and Learn the way of the Meringue - Soft peak, Firm peak, and Stiff peak.  May the force of meringue be with you. 
Since there is no green food color added, it is natural for the green tea to oxidize during the baking process and for the cake to turn brownish.   Maybe add YOMOGI?   What would you add to maintain the color? baking soda? hmmm.... got to test this some more. 

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