The title for this blog entry would have been Orange Liqueur Chiffon Cake if weren’t for its miserable failure. The cake shrank when cooled, plopped out of the tube pan by itself and looked like a shrunken car sponge. All went well – the yolk mixture, the meringue… till I decided to shove the mixed batter through a piping bag (an attempt at fancy designing) and ended up deflating most of the batter. Maybe the piping bag’s opening should have been larger…
Anyhow, I was rather annoyed at the awful outcome of that cake so I decided to make another! After a bit of rummaging around in the fridge, cocoa powder and matcha powder are what I have in abundance (after using up the last remaining orange in that previous cake…) and since making a single-flavoured cake sounds kind of mundane to me, how about a half and half?
This recipe is referenced from Keiko Ishida’s Okashi – Sweet Treats Made with Love cookbook; with a bit of tweaking of the original recipe to incorporate the double flavors.
5 egg yolks
20g castor sugar
60g canola oil
70g cake flour – 35g for each flavor
1 1/2tsp matcha powder
1/2tbsp unsweetened cocoa powder
5 egg whites
80g castor sugar
1/4tsp cream of tartar
- Preheat oven to 160C.
- In a large bowl, combine egg yolks and sugar in a bowl and whisk well together by hand. Add water and canola oil and blend together. Divide mixture equally into two separate large bowls. Sieve in 35g flour + matcha powder into one bowl and the remaining flour + cocoa powder into the other bowl. Mix well and set aside.
- With an electric mixer, beat egg whites on medium low until foamy. Add cream of tartar and continue beating till soft peaks are formed. Gradually add in sugar and beat on medium high speed till egg whites are glossy and stiff peaks are formed. (Meringue should be firm when gently pressed and do not feel gritty when rubbed between fingers.)
- Divide meringue into two equal portions. Add 1/3 of each portion to each yolk mixture and fold in gently. Add remaining meringue and continue folding gently to incorporate uniformly.
- To an ungreased 21cm chiffon tube pan, pour in matcha batter and smooth the surface with a spatula / spoon. Then, pour in the remaining cocoa batter and smooth the surface. Drop the tube pan on the counter top several times to release large air bubbles. Bake for 40-50 minutes. When cake is done, remove from oven and overturn the cake pan to let it cool completely.
- Once cooled, unmould cake from pan using the “hand method”. With your palm, gently pull the sides of the cake inwards towards the funnel. Then, using your thumb and index finger of both hands, push the cake surrounding the funnel core downwards and pop the cake out of the tube pan, leaving the funnel. While holding the funnel, invert the cake and use your palm to gently pull the cake away from the base of the pan. Rest the cake onto a wire rack.
- Slice with a serrated knife to serve.