Drip cakes seem to be the rave nowadays.
I’ve been baking this green tea chiffon cake for a few years but decided to add a little fashionable spin to it- Adding some sugared icing for that dripping effect & sprinkled with some dried rose petals.
Also loving the depth effect in my husband’s new iphone kekeke…
Green Tea Chiffon Drip cake with Rose petals
To make the cake:
- 3 Egg yolks
- 20g Castor sugar
- 40g Vegetable oil
- 50g Water
- Tiny splash of Vanilla essence
- 70g Cake flour
- 10g Green tea powder for baking
- 4 Egg whites
- 75g Castor Sugar
- 1/3 cup Icing sugar
- 1.5 tsp of plain water
- Splash of vanilla essence
- Dried rose petals (I bought mine from a TCM shop)
- Beat egg yolks and 20g castor sugar together in a bowl until it turns pale yellow.
- Add water, then oil and vanilla essence, mixing them briefly each time.
- Add sifted cake flour & green tea powder into mixture and stir thoroughly, it should become a very thick batter.
- In another bowl, whisk the egg whites using an electric beater until frothy, adding in sugar slowly and continue beating until it reaches stiff peak.
- Add 1/3 of meringue into green tea batter to loosen up the mixture. Fold in the rest of the meringue in 2-3 batches.
- Pour batter into 18cm chiffon pan. Bake in a pre-heated oven of 170℃ for 10 mins, bringing it down to 160℃ and baking for another 25-30 mins. Let cool.
- Mix icing sugar & water together until it forms a paste. If it’s too thick, add in a little more water to make it more malleable (remember not to add in too much water at one time). Very carefully, apply icing on half of cake and a bit on the edge so it will flow down. Sprinkle on dried rose petals.
If you want to, you can always double the icing sugar to cover the whole cake, have a sweet dessert day! ^^