Honey Matcha one of my favourite flavours because of the moistness of honey and flavour of matcha! I revisit it often as I often get requests for it (my mum and aunty whom I made this for love it!). I previously shared how steam baking plus the addition of honey makes the cake lighter and moister! Here, I have improved upon the previous recipe to have much stronger tea flavour as I have acquired a love for matcha during the time I was in Japan! With better oven control, I was also able to retain the natural green shade of matcha to have a brighter, sweeter-looking cake as garden backdrop for the roses.
The flowers are made from strawberry chiffon cake baked in silicone roses mould. It’s perfect for people who are not using to working with cakes (carving or rolling) ;). Here, I also modified the way the leaves were made by using cutters instead of patterning which may be daunting for chiffon cakes. The leaves are cut from pandan chiffon cake using a leaves cutter so it’s simpler. If you do not want to make the roses and leaves, you can just omit the steps in asterisks.
The original recipe was very lightly adapted from Lily's matcha chiffon cake. I personally found the addition of honey and hot milk to be very fragrant.
And for those who know me, the heart chiffon tin had me a 'hello' ;). So I always use it for bakes meant for gifts to show the 'love' :).
Ingredients (makes one 17cm heart chiffon tin and 5 "roses")
4 egg yolks
27g sugar
47g vegetable oil
63ml hot milk
3.5 tsp matcha powder
80g cake flour
1/8 tsp salt
15 ml honey (1 tbsp)
2 ml strawberry paste*
1 ml pandan paste*
5 egg whites
55g sugar
1/4 tsp cream of tartar
Method
1. Preheat oven to 160°C. Prepare a tray of water at the bottom of the oven (I used the lowest rack to bake the cake).
2. Dissolve matcha powder and honey in 15 ml hot milk.
3. Beat egg yolks with sugar with whisk till pale yellow before stirring in oil and 45 ml hot milk.
4. Add in sieved flour and salt and whisk till no trace of flour found.
*5. Scoop out 7 tsp batter. Add 2 ml strawberry paste in 3 ml hot milk, mix well and add to the batter.
*6. Scoop out 5 tsp batter. Add 1 ml pandan paste and mix welll.
7. To the rest of cake batter, add the matcha/honey in hot milk.
8. Make the meringue. *Scoop over 14 tbsp to strawberry batter and 10 tbsp to the pandan batter.
9. Fold in the rest of the meringue into the matcha batter gently in 3 additions. Pour the cake batter into the heart chiffon tin from a height and tap on table top 3x to release bubbles.
10. Steam bake the cake at 160°C oven for 15 minutes, then at 140°C for 30 mins.
*11. Fold the meringue for the strawberry batter gently in, then bake the strawberry roses at 150°C for 25 mins.
*12. Fold the meringue for the pandan batter gently in, then pour the batter into baking-paper lined 4x6 inch dish/tray and bake the layer cake at 160°C for 13 mins.
13. Invert when heart chiffon cake is removed from oven.
14. Unmould the chiffon cake by hand. Gently pull the cake from the sides of the tin at each angle and push the removable base up to unmould the sides. To unmould the cake from the base, gently lift up the cake from the base using hands, repeating this at each angle before turning the base over.
*15. Unmould the roses and pandan layer cake when cool.
*16. Use a leave cutter to cut out leaves from the pandan cake.
*17. Use melted marshmallows to glue the roses and leaves onto the heart matcha chiffon cake.
Ingredients (makes one 17cm heart chiffon tin and 5 "roses")
4 egg yolks
27g sugar
47g vegetable oil
63ml hot milk
3.5 tsp matcha powder
80g cake flour
1/8 tsp salt
15 ml honey (1 tbsp)
2 ml strawberry paste*
1 ml pandan paste*
5 egg whites
55g sugar
1/4 tsp cream of tartar
Method
1. Preheat oven to 160°C. Prepare a tray of water at the bottom of the oven (I used the lowest rack to bake the cake).
2. Dissolve matcha powder and honey in 15 ml hot milk.
3. Beat egg yolks with sugar with whisk till pale yellow before stirring in oil and 45 ml hot milk.
4. Add in sieved flour and salt and whisk till no trace of flour found.
*5. Scoop out 7 tsp batter. Add 2 ml strawberry paste in 3 ml hot milk, mix well and add to the batter.
*6. Scoop out 5 tsp batter. Add 1 ml pandan paste and mix welll.
7. To the rest of cake batter, add the matcha/honey in hot milk.
8. Make the meringue. *Scoop over 14 tbsp to strawberry batter and 10 tbsp to the pandan batter.
9. Fold in the rest of the meringue into the matcha batter gently in 3 additions. Pour the cake batter into the heart chiffon tin from a height and tap on table top 3x to release bubbles.
10. Steam bake the cake at 160°C oven for 15 minutes, then at 140°C for 30 mins.
*11. Fold the meringue for the strawberry batter gently in, then bake the strawberry roses at 150°C for 25 mins.
*12. Fold the meringue for the pandan batter gently in, then pour the batter into baking-paper lined 4x6 inch dish/tray and bake the layer cake at 160°C for 13 mins.
13. Invert when heart chiffon cake is removed from oven.
14. Unmould the chiffon cake by hand. Gently pull the cake from the sides of the tin at each angle and push the removable base up to unmould the sides. To unmould the cake from the base, gently lift up the cake from the base using hands, repeating this at each angle before turning the base over.
*15. Unmould the roses and pandan layer cake when cool.
*16. Use a leave cutter to cut out leaves from the pandan cake.
*17. Use melted marshmallows to glue the roses and leaves onto the heart matcha chiffon cake.
Tada! A Roses Honey Matcha Chiffon Cake made with lots of love! It was very well-received in terms of taste and texture. Check out my previous post for the 'yoga' picture ;)
With love,
Susanne
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