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RECIPE
17 INGREDIENTS13 STEPS45MIN

Jasmine Green Tea Chiffon Cake with Cheese

5.0
1 Ratings
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ZaTaYaYummy
I am Chua Zong Han, the owner of TheZongHan & ZaTaYaYummy. Based in Singapore, I create video recipes on Youtube and at the same time blog about lifestyle.
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The combination of Jasmine Green Tea and Cheese may sound a bit weird, but the cheese actually complements the flavor of the tea leaves perfectly in this dish!

45MIN

Total Time
ZaTaYaYummy
I am Chua Zong Han, the owner of TheZongHan & ZaTaYaYummy. Based in Singapore, I create video recipes on Youtube and at the same time blog about lifestyle.
GO TO BLOG
Ingredients
US / METRIC
Servings:
8
Serves 8
2
Eggs , separated
1/4 tsp
Distilled White Vinegar
1/3 cup
1/2 tsp
Baking Powder
1/8 tsp
3 bags
Jasmine Green Tea
1/4 cup
1/4 cup
1/2 cup
Hot  Water
1/4 cup
Cream Cheese
2/3 cup
Powdered Confectioners Sugar
1 1/2 Tbsp
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Nutrition Per Serving
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CALORIES
216
FAT
12.8 g
PROTEIN
2.9 g
CARBS
22.8 g

Directions

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Step 1
Separate the Egg (2) yolks and whites, then set aside. Meanwhile, preheat the oven to 170 degrees C (340 degrees F).
Step 2
Melt Butter (4 tablespoon) and leaves of Jasmine Green Tea (2 bag) in a pot until it starts to boil. Shut off the heat and leave it to cool.
Step 3
For the egg yolk batter, in a bowl whisk the Egg Yolks and Caster Sugar (2 tablespoon) until pale and fluffy. Drizzle in Milk (4 tablespoon), mix well. Add the melted butter and tea leaves mixture.
Step 4
Sift in All-Purpose Flour (40 gram), Corn Starch (2 1/2 teaspoon) Baking Powder (1/2 teaspoon), Salt (1/8 teaspoon) and Matcha Powder (1 teaspoon) until just combined. Set aside.
Step 5
In your mixer bowl, whisk the Egg Whites and Distilled White Vinegar (1/4 teaspoon) on high speed until frothy. Then, gradually add in Caster Sugar (3 tablespoon) while whisking on high speed until stiff peaks.
Step 6
Fold egg white batter into egg yolk batter a third at a time. Transfer into a 6-inch ungreased chiffon cake pan.
Step 7
Bake at 170 degrees C (340 degrees F) for 35 minutes.
Step 8
Let it cool upside down completely.
Step 9
Using a thin knife, carefully slide around the pan to remove the cake.
Step 10
For the tea, combine Water (125 milliliter), Jasmine Green Tea (1 bag), and Granulated Sugar (1 tablespoon). Brush the chiffon cake with brewed tea. Cover with cling wrap and let it cool in the fridge.
Step 11
Whip Cream Cheese (60 gram) and Unsalted Butter (2 tablespoon) until well combined.
Step 12
Then stir in sifted Powdered Confectioners Sugar (65 gram) and Corn Starch (2 teaspoon) and continue to whip for awhile more until fluffy.
Step 13
Spread frosting evenly onto cooled chiffon cake. Sprinkle Shredded Cheddar Cheese (1 pinch) on top.

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Nutrition Per Serving
Calories
216
% Daily Value*
Fat
12.8 g
16%
Saturated Fat
7.5 g
38%
Trans Fat
0.1 g
--
Cholesterol
77.5 mg
26%
Carbohydrates
22.8 g
8%
Fiber
0.2 g
1%
Sugars
17.4 g
--
Protein
2.9 g
6%
Sodium
109.8 mg
5%
Vitamin D
0.2 µg
1%
Calcium
37.0 mg
3%
Iron
0.5 mg
3%
Potassium
34.1 mg
1%
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