{Recipe} Creme Brulee Green Tea Chiffon Cake

Combining the boy's and my favourite desserts - creme brulee and green tea ;)

Sprinkled too much sugar before torching :( 

Hence they started dripping down all over the cake before I could get a nice caramelized torched top. Looks more like a creme caramel?

This creme brulee was so simple to make and taste really good!

And of course, my favourite green tea chiffon cake :) 

It was a wonderful mix of textures! Soft, rich pudding with a crispy top and fragrant, spongy green tea chiffon cake :)

Caramel

Method

1. Pour 60g sugar into a deep skillet and heat over low heat.

2. Once the caramel starts browning at the edges, drag the sugar towards towards the center to prevent any burnt spots. 

3. Once the caramel turns dark amber, pour it into a 6" round pan.

3. Set aside and leave it to cool. 

Custard

Ingredients

2 eggs

1/4 cup sugar

1 cup whole milk

1 teaspoon vanilla bean paste

Method

1. Add in milk and sugar into a sauce pan.

2. As soon as the sugar dissolves, turn off the heat. 

3. In a large bowl, whisk eggs until blended then add in the warm milk slowly. 

4. Add vanilla paste and whisk well. 

5. Strain the custard mixture into the 6" round pan. 

Green Tea Chiffon Cake

Ingredients

3 large egg yolks

75g sugar

40 ml vegetable oil

40 ml water

75 g cake flour 

10g matcha (green tea powder)

1 tsp. baking powder

1/4 tsp cream of tar tar

3 large egg whites

Method

1. Preheat oven to 160C.

2. In a large bowl, whisk egg yolks and add 25g of sugar. Then add oil and water and whisk all together till combined.

3. Sift cake flour, matcha, and baking powder together and add to the egg yolk mixture in 3 separate batches. Whisk until totally incorporated and make sure there are no lumps.

4. Using a stand mixer, beat the egg whites and cream of tar tar on medium low till opaque, foamy and bubbly. 

4. Add ⅓ of the remaining sugar and continue whipping. After 30 seconds or so, increase the stand mixer speed to high and add the remaining sugar slowly in small increments. Beat until stiff peaks. 

5. Fold in ⅓ of the beaten egg whites into the flour mixture.

6. Fold in the rest of the egg whites and mix gently but quickly.

7. Pour batter into the 6" round pan and place pan onto a big pan filled with water. 

8. Bake for about 45 minutes or until the cake slightly disconnects from the pan.

9. Cool shortly for a few minutes before inverting the cake. 

10. Sprinkle some sugar on top of the custard and use a blow-torch to get a nice caramelized top.