Green Tea & Red Bean Chiffon Cake

Ohaiyo-gozaimasu….Konnichiwa….Jap class?
No….but just a very Japanese chiffon cake ^_^

Yay!!! I am so happy with this cake. It’s so lovely with the red beans that I couldn’t help staring at the cake for a minute. “Stop staring at the cake….”. Who’s that? Oh…it’s hubby. Guess he must have thought I was obsessed with it. Hahaha….
Well, I am happy because it’s the first time I made this combination of chiffon cake and the red beans didn’t sink to the bottom of the cake. Phew…what a relief and I felt a sense of achievement.

The only thing I’d change from the recipe is the amount of green tea powder. It can be increased to 3 tsp.


Ingredients:
(A)
Egg Yolks (6)
Flour (6 tbsp)
Water (4 tbsp)
Oil (1 tbsp)
Sugar (1 tbsp)
Green Tea Powder (2 tsp) – add 1 more tsp for stronger green tea taste

(B)
Egg Whites (6)
Sugar (5 ½ tbsp)
Corn Flour (1 tbsp)

(C)
Red Bean (6 tbsp- cooked till soft)


Preheat oven at 180C
Note: I reduced the temperature to 170C during the last 15min of baking


Method:
1. Mix (A) in a bowl and beat till combined.
2. In another bowl, beat egg whites till soft peak forms.
3. Add sugar and beat till shiny and glossy.
4. Add corn flour and beat till it’s almost stiff (turn the bowl upside down and the egg whites should not fall).
5. Fold in 1/3 of egg whites into the (A) mixture.
6. Repeat 2 more times adding 1/3 each time.
7. Lastly, gently fold in red beans.
8. Pour into a chiffon cake mould and bake for 45-50min or till cooked.

9. Invert the cake to cool. Un-mould using a thin knife by loosening the sides.