Green Tea Chiffon Cake

Red bean paste.

Green tea fresh cream.

My first green tea chiffon cake.

 

Turn the chiffon cake upside down to cool.

Couldn't resist the urge to peek & see whether the cake is ok and still attached to the mould.

Separated from the mould. (Haha..I forget that usually, chiffon cake is turned upside down after being separated from the mould. No wonder I find it hard to spread the fresh cream over the top as the skin keep sticking to my spreading knife.)

 

Nice? I totally love this chiffon cake. Had intended to spread the cream all over the cake but in the end, settled with this 'design'. Not bad also right?

Could't wait to cut through the cake to see whether the inside is ok. Its perfect. Added a scoop of the red bean paste that I prepared earlier. Its a nice combination always.

The texture is light, soft & spongy. When I cut it with the spoon, the cake will spring up to the actual height. I am absolutely satisfied.

I bought this book and had tried the green tea souffle swiss roll and it was great. So today, I decided to give the green tea chiffon cake recipe a try. You will see me trying out the various recipes in this book. I am not sure if its alright to copy the recipe here as this seems a bit unfair to the author. The recipe is written in detail and very easy to follow. Its a good book. Do try to get it and happy baking!