Matcha Chiffon Cake with White Chocolate Ganache
Khanh OngIngredients:
- 1 tbsp matcha powder
- 1 tsp of baking powder
- 2⁄3 cups of cake flour
- 3 large eggs separated
- 1⁄2 cup of caster sugar
- 3 tbsp veg oil
- 4 tbsp water
White Chocolate Ganache:
- 1 cup of thicken cream
- 150g white chocolate
Garnish:
- Raspberries
Method:
- Sift the matcha powder, baking powder and cake flour together in a large bowl 2 – 3 times
- Whip egg whites until soft peaks form then slowly add in 2 tbsp of caster sugar until stiff peaks form
- In a large bowl beat the yolks and remaining sugar until pale, then add oil, water and continue beating until combined.
- Fold flour mixture into the yolk mixture
- Slowly fold in the egg whites 1⁄3 at a time do not over mix.
- Pour the matcha batter into pre prepped bundt pan.
- Bake for 25-30 minutes at 160C
- Let the cake cool upside down and then gently remove from pan.
White Chocolate Ganache:
- Heat 1⁄2 cream to a simmer then add chocolate until melted.
- Remove from heat and then add in leftover cream to bring the temperature down
- Place in a fridge for at least 30 mins to cool
- Whip until soft peaks
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