When a food critic turns the poison pen on herself

Green Tea Chiffon Cake February 17, 2009

Filed under: All-occasion cakes,Disaster cakes — crummb @ 2:26 pm
Tags: , ,


Go ahead, laugh at my chiffon cake. Say that it looks like an Egyptian pyramid that’s been chopped off and pried open for easier access to King Tut. Because once you’ve had a taste of this cake – complete with that  glob of unmixed egg white on the inside *see it?* – you’re not gonna be laughing, but crying from sheer joy and admiration. It tasted that good.

Okay, so it’s a little on the wet side. After all, it was underbaked by about 15 minutes. But when I inserted a skewer into the centre, it came out clean what. And when I touched the surface, it bounced back… (okay, maybe not bounce back hard enough.)

But still I’d say this fine specimen of structural collapse is a triumph for my first attempt at chiffon cakes. The texture was springy and soft, it wasn’t too sweet, and it had just the right whiff of smoky green tea.

This recipe is taken from Korean pastry chef Young Mo Kim’s cookbook A Collection Of Fine Baking. Its delicate, beautiful taste just adds to my case that I should just forget about angmoh recipe books – what with their diabetes-inducing sweetness and overall unreliability – and just go with Asian cookbooks for the rest of my life.

To be doubly sure, I actually made this cake a second time to see how much better it’d be if it were given its full baking time. Result? Just perfect.

But I didn’t take a picture of it though. It looked like any other perfectly made chiffon cake. This undercooked specimen, in all its downtrodden glory, looks a lot more interesting. No?

P/S: Message me if you want the recipe. I’m too lazy to type it out now. Zzzzzz.


22 Responses to “Green Tea Chiffon Cake”

  1. daphnechan00 Says:

    it looks yummy to me ! 😉

    Oh i had the strawberry cake you baked the other day.. YUM! I flew to the pantry once Ivan told me that it was in there.. and out on the table?!?!?! How Dangerous was that!? Haha and I was warning everyone that “Later = Never” ! haha and that caused a pantry frenzy hahaha..
    Oh the peanut butter cookie? YUM YUM ! I sneaked two pieces to share with Ah Pei muahahahha.. she devoured it like cookie monster. Thanks babe ! Excellent stuff ! Keep it up !

  2. tellaure Says:

    how can you blog about a chiffon cake that good and not expect any requests for recipe?! recipe please 😀

    the cake looks more brownish than greenish though. hehs.

    also, where did you get the book and is the book any worth getting?

  3. vivian Says:

    Hmm… i see Z this morning carrying a box of brown stuff… is that it?

    I love the strawberry one! the cream the cream I can eat it on its own!!

  4. crummb Says:

    vivian: YES!! this is the second one i made which turned out looking like a NORMAL chiffon cake. TUCK IN!! eh i didnt like the cream that much leh… could be better. am working on improving it 🙂

    tellaure: ok recipe coming soon! will type it out when i have a minit.. or 20.

    daphne: more cake today… EAT! 🙂

  5. daphne Says:

    haiyo !! I am so EATING IT NOW ! hahaha ! Love the texture and the ‘bounce’ ! Nice but I can’t quite taste the green tea and it is more eggy in taste somewhat.

    Aahh.. another enjoyable experience.. Mmm you make my long distance travels to work more worthwhile.. (oops.. must watch out for the big boss !!)

    Thanks for the cake babe !

  6. Ah Pei Says:

    Hmm.. i seriously need to start looking for a job at Discovery. They have good cakes to eat there !! any bosses reading this ??!??

  7. Yosi Says:

    I took the last piece in the pantry just now and want the recipe!! Please pretty please 🙂

  8. crummb Says:

    due to popular demand, here it is!

    taken from A Collection Of Fine Baking by Young Mo Kim

    90g egg yolks (about 4-6 eggs)
    70g castor sugar (A)
    90g water
    90g olive oil
    135g cake flour
    1-1/2 teaspoon baking powder
    3/4 to 1 tablespoon green tea powder (i used 3/4, add more if you want stronger taste)
    240g egg whites (about 6-8 eggs)
    90g castor sugar (B)

    1. Preheat oven to 150 deg C.
    2. Beat egg yolks with electric whisk for about 10 seconds. Add sugar (A) and beat on high until egg yolks turn very pale, like the colour of cream cheese.
    3. Add water and beat till smooth. Add olive oil and beat till smooth.
    4. Mix cake flour, baking powder and green tea powder and sift three times. Add to the egg yolks and beat until smooth.
    5. In a separate bowl, beat egg whites with a teaspoon of the sugar (B). When frothy, add the remaining sugar, a third at a time. Whisk until the egg whites reach a stiff consistency.
    6. Fold egg whites into the egg yolks in two batches, until smooth.
    7. Spray water all round the inside of a 10-inch chiffon cake pan (the one with a hole in the middle). Pour batter into it and bake for about 1 hour. Be sure not to UNDERBAKE, or you get a cake like mine!
    8. When done, invert the pan over a wire rack and let it cool, upside down, completely. Then run a knife around the sides to loosen the cake and remove pan.

  9. Faridah Says:

    hey! get to taste it too, yummy & bouncy – phew! very very soft.
    which brand of cake flour did you use?

  10. crummb Says:

    faridah: i think it’s Red Man brand from Phoon Huat. glad you like it!! give it a go and see if it works for you too 🙂

    tellaure: oh forgot to reply earlier – i got the book from Page One in vivocity. price: $55.76. i’m gonna try out more recipes from this so i’ll write all about it soon. but i like what i see so far. got step-by-step photos for every recipe! whats not to like? 🙂

  11. Faridah Says:

    hey, can I give you more of those coverture chocolates – I don’t need them. & I’ve loads of it.
    I can pass it on to Z.

  12. crummb Says:

    YES PLEASE!!! how can i say no to couverture?! you sure you dont want them anymore :))

  13. Faridah Says:

    too much! If I can share why not. The brand is Cacao Berry.
    if you or any of your kakis need cheaper price for Varlhona couverture or cocoa powder, let me know – I have good contact for that too.

  14. crummb Says:

    hey EVERYONE!!!! Faridah can get cheaper Varlhona!!!!!! omigosh this sounds too good to be true! holler here if you want it!
    thanks dear 🙂

  15. tellaure Says:

    thanks for the chiffon cake recipe.

    faridah: the varlhona chocolate offer sounds too good to miss. mind sharing the contacts? thanks 😀

  16. Faridah Says:

    ooops…….it is a special cousin of mine – who works there & can get for me with a cheaper $$$$ – having said that, there’s mininum order that I’ve to make.

  17. Cookie Says:

    Hi Faridah,

    I love to get some cacao barry. I was looking high and low for the longest time, and glad you volunteered the information.

    Pls let me know what’s the minimum qty… and can you get cacao nibs? My email is

    Thanks a million!

  18. caroline Says:

    PLEASE send me this ❤
    i want to try it for mother's day ❤
    thank you!

  19. SE Says:

    Is there a way to improve the colour to more green than brown?

  20. Cherry Says:

    heyy do you mind giving me the recipe?

  21. biekery Says:

    do you have any idea why my chiffon isnt cooked in the middle ? its soft and light and fluffy outside, the flavor is good. But not cooked in the middle, i put it in the oven again, the top and bottom get tougher, but still raw inside.

  22. ritika Says:

    Could you please share the recipie for ur green tea cake. It looks awesome.

Leave a Reply

Fill in your details below or click an icon to log in: Logo

You are commenting using your account. Log Out /  Change )

Google+ photo

You are commenting using your Google+ account. Log Out /  Change )

Twitter picture

You are commenting using your Twitter account. Log Out /  Change )

Facebook photo

You are commenting using your Facebook account. Log Out /  Change )


Connecting to %s