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Asian
Jasmine Green Tea Chiffon Cake with Cheese
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Recipe

17 INGREDIENTS • 14 STEPS • 45MINS

Jasmine Green Tea Chiffon Cake with Cheese

5
1 rating
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!
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Jasmine Green Tea Chiffon Cake with Cheese
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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.
http://www.thezonghan.com
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!
45MINS
Total Time
$0.95
Cost Per Serving
Ingredients
Servings
8
US / Metric
Egg
2
Eggs, separated
Distilled White Vinegar
1/4 tsp
Distilled White Vinegar
Caster Sugar
1/3 cup
Caster Sugar
All-Purpose Flour
1/3 cup
All-Purpose Flour
Matcha Powder
1 tsp
Matcha Powder
Baking Powder
1/2 tsp
Baking Powder
Salt
1/8 tsp
Salt
Jasmine Green Tea
3 bags
Jasmine Green Tea
Butter
1/4 cup
Butter
Milk
1/4 cup
Milk
Water
1/2 cup
Hot Water
Granulated Sugar
1 Tbsp
Granulated Sugar
Cream Cheese
1/4 cup
Philadelphia Original Soft Cheese
Unsalted Butter
2 Tbsp
Unsalted Butter
Powdered Confectioners Sugar
2/3 cup
Powdered Confectioners Sugar
Corn Starch
1 1/2 Tbsp
Corn Starch
Shredded Cheddar Cheese
1 pinch
Shredded Cheddar Cheese
Nutrition Per Serving
VIEW ALL
Calories
199
Fat
11.6 g
Protein
1.3 g
Carbs
22.7 g
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Jasmine Green Tea Chiffon Cake with Cheese
Save
author_avatar
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.
http://www.thezonghan.com
Cooking InstructionsHide images
step 1
Preheat the oven to 170 degrees C (340 degrees F).
step 2
Separate the Eggs (2) yolks and whites, then set aside.
step 3
Melt Butter (1/4 cup) and leaves of Jasmine Green Tea (2 bags) in a pot until it starts to boil. Shut off the heat and leave it to cool.
step 4
For the egg yolk batter, in a bowl whisk the Egg Yolks and Caster Sugar (2 Tbsp) until pale and fluffy. Drizzle in Milk (1/4 cup), mix well. Add the melted butter and tea leaves mixture.
step 5
Sift in All-Purpose Flour (1/3 cup), Corn Starch (1 Tbsp) Baking Powder (1/2 tsp), Salt (1/8 tsp) and Matcha Powder (1 tsp) until just combined. Set aside.
step 6
In your mixer bowl, whisk the Egg Whites and Distilled White Vinegar (1/4 tsp) on high speed until frothy. Then, gradually add in Caster Sugar (3 Tbsp) while whisking on high speed until stiff peaks.
step 7
Fold egg white batter into egg yolk batter a third at a time. Transfer into a 6-inch ungreased chiffon cake pan.
step 8
Bake at 170 degrees C (340 degrees F) for 35 minutes.
step 9
Let it cool upside down completely.
step 10
Using a thin knife, carefully slide around the pan to remove the cake.
step 11
For the tea, combine Water (1/2 cup), Jasmine Green Tea (1 bag), and Granulated Sugar (1 Tbsp). Brush the chiffon cake with brewed tea. Cover with cling wrap and let it cool in the fridge.
step 12
Whip Philadelphia Original Soft Cheese (1/4 cup) and Unsalted Butter (2 Tbsp) until well combined.
step 13
Then stir in sifted Powdered Confectioners Sugar (2/3 cup) and Corn Starch (1/2 Tbsp) and continue to whip for awhile more until fluffy.
step 14
Spread frosting evenly onto cooled chiffon cake. Sprinkle Shredded Cheddar Cheese (1 pinch) on top.
Tags
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Asian
Shellfish-Free
Vegetarian
Dessert
Mother's Day
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