Sakura Matcha Chiffon Cake

Sakura Matcha 

Chiffon Cake

Very fluffy, light and soft matcha chiffon cake 

with salt pickled cherry blossoms   

     Ingredients     

For 6-inch tube cake pan  

Egg yolk    3
Sugar  35g
Cake flour  70g
Salt  1/4 teaspoon
Matcha green tea powder 8g
Milk  60ml
Vegetable oil  35ml
Salt pickled cherry blossoms  few

Egg white  3
Lemon juice 1 teaspoon
Sugar  45g


Salt Pickled Cherry Blossoms
 

Soaking salt pickled cherry blossoms in the water 

to remove excess salt about 30 minutes

Dry up salt pickled cherry blossoms on the kitchen paper
Place salt pickled cherry blossoms on the cake pan

Preheat oven to 170°C/ 340°F.

Microwave milk for 30 seconds

Mix milk with matcha green tea powder together, 

set aside

In a large bowl,  

whisk the egg yolks and sugar together, 

then add vegetable oil and  green tea milk ,

mix all together

Add sifted flour ,

and whisking until smooth,and set aside.

In another large bowl, 

beat the egg whites with a hand mixer
When egg whites is foamy , add lemon juice

Then add sugar little by little at a time , 

continue to beat egg white until stiff peaks

Pour about 1/3 of the meringue and fold it into cake batter, 

and then repeat with the remaining meringue 

until the cake batter is evenly  combined.

Pour the batter into cake pan , 

and tap the cake pan to release air bubbles

Bake at 170°C/340°F for  35-40minutes
until top is golden brown 
and a skewer  inserted in the center comes out clean

Put cake pan upside down to cool completely,

then remove cake from pan

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Cookie Muffins

Cookie 

Muffins

Very easy and quick to make
Just wet ingredients add into the dry ingredients
Very fluffy muffins 

and also add your favorite 

cookies, dry fruits and nuts

    Ingredients     

For 12 muffins

All-purpose flour 250g
Baking powder  2 teaspoons
Sugar  150g
Salt 1/4 teaspoon
Plain  yogurt 200ml
Eggs 2
Vegetable oil 120ml
Vanilla extract 1 teaspoon
Cookies 50g
Raisin 50g

Topping (Optional)
choose favorite cookies, dry fruits and nuts
Oreo, lemon cream sandwich cookies....etc.

 Grease  cupcake pan with butter

or place  liners in cupcake pan
 

 Preheat oven to 180°C/ 350°F.

Dusting raisins with some flour

  

Crush cookies , set aside

In a large bowl,  

stir together flour, baking powder, salt and sugar, 

set aside

In another bowl, 

add yogurt , eggs, vegetable oil and vanilla extract 

mix all together

Add the wet ingredients into the dry ingredients 

and whisk together until combined
Don't over mix

Fold in crushed cookies and raisins

 with a spatula until just combined
Don't over mix

Filling cake batter into cupcake pan

Put your favorite cookies 
or nuts on the top of each cake batter

Bake at 180°C / 350°F for 20-25 minutes
or until top is golden brown
and a skewer  inserted in the center comes out clean

Place on a wire rack to cool 

 

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Mini Pineapple Upside Down Cake

Mini 

Pineapple 

Upside Down Cake

Easy and quick to make
Mini cake with pineapple

syrup and pineapple on the top of cake
Sour,sweet and moist

 

   Ingredients     

For 12 mini cakes 


Topping
Unsalted butter 1/4 cup (60g)
Brown sugar 1/2 cup (90g)
Pineapple rings 10 (canned or fresh)
Maraschino cherries 6 (each one cut in half)

Cake
All-purpose flour 1 1/3 cup ( 165g)
Baking powder 1 teaspoon
Baking Soda 1/4 teaspoon
Salt 1/4 teaspoon
Unsalted butter (room temperature) 1/3 cup (80g)
Sugar 1/2 cup (100g)
Egg 2
Pineapple juice 60ml ( from canned)

Grease cake pan with butter

 Preheat oven to 180°C/ 350°F.


Topping
 

Microwave butter for 30 seconds

Stir melted butter and brown sugar together 

until well-combined.

 

 Pour syrup into cupcake pan

Place pineapple and cherries on the syrup, 

and set aside

 

Cake

  Mix the flour ,baking powder, baking soda and salt together, 

and set aside

In a large bowl,  

whisk the butter and sugar with hand mixer 

on the high speed until pale and fluffy

Add eggs one by one at time

Add pineapple juice

Add  flour ,  

and whisk with hand mixer on low speed  

until the cake batter is combined  

Pour the cake batter into cupcake pan

Bake at 180°C/350°F for  18- 25 minutes
until top is golden brown 
and a skewer  inserted in the center comes out clean

Place cake on a wire rack to cool for 5-10 minutes, 

then remove cake from pan

 Serve immediately or after chilled

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