Here’s a recipe I really wanted to share with you… a true little delight! It allowed me to discover what matcha tea is, so often used in baking. And I simply loved it! There’s a mix of flavours and textures that is really fantastic!
You should know that I borrowed this delicious recipe from the blog Chic, chic, chocolat (always lovely finds and plenty of recipes to try). This recipe actually reminds me a lot of the caramel “impossible” cake I’d already made: a lovely combination of cake and vanilla caramel cream.
But back to today’s recipe: it’s a matcha tea chiffon cake (a very airy cake) topped with a vanilla cream and a little caramel. In the photo, you can see dark patches on the cake — that’s the caramel that ran and soaked into the cake. So ideally, unmould this cake just before serving so as not to lose a single drop of caramel 😀 (in my case, I had to unmould it beforehand to take photos #foodbloggerlife :D)
Anyway, go for it, because it’s a dessert that isn’t difficult to make. You’ll be won over! (I hope ^^)
Ingredients & preparation
3 components · Full recipe
Caramel
Ingredients
- 75 g (2.6 oz) sugar
Preparation
1
Place the sugar in a saucepan and make a dry caramel.
2
Pour the caramel into the bottom of the tin and leave to set.
3
Place the tin in a large dish that will be used for the water bath.
Vanilla Cream
Ingredients
- 2 eggs
- 50 g (1.8 oz) sugar
- 200 g (7.1 oz) milk
- 1/2 vanilla pod
Preparation
1
Heat the milk with the scraped vanilla pod in a saucepan and leave to infuse.
2
Meanwhile, whisk the eggs and sugar together.
3
Pour the warm milk through a sieve over the egg-sugar mixture and stir.
4
Pour the vanilla cream over the caramel.
Matcha Tea Chiffon Cake
Ingredients
- 3 eggs
- 25 g (0.9 oz) + 50 g (1.8 oz) sugar
- 40 g (1.4 oz) sunflower oil
- 40 g (1.4 oz) water
- 75 g (2.6 oz) plain flour
- 2 teaspoons matcha tea (adjust to taste)
- 1 teaspoon baking powder
Preparation
1
Preheat the oven to 160°C / 325°F.
2
Whisk the egg yolks with 25 g (0.9 oz) of sugar until the mixture doubles in volume.
3
Add the oil and mix. Then add the water and mix.
4
Sift the dry ingredients (flour, matcha tea and baking powder) and fold into the previous mixture. Mix in gently with a spatula.
5
Whisk the egg whites to stiff peaks, add the 50 g (1.8 oz) of sugar in two additions and whisk at maximum speed to achieve “bird’s beak” peaks.
6
Fold the whisked egg whites into the previous mixture, gently with a spatula.
7
Pour the batter into the tin. It is lighter and will “float” on top of the vanilla cream without any problem.
8
Pour hot water into the dish where the tin is placed and bake for approximately 40 minutes (I used the fan setting).
9
Leave to cool before turning out, then keep refrigerated. Ideally, turn the cake out just before serving.
Gallery
