Mini Macha Chiffon Cake

The recipe yields two mini macha chiffon cakes and they turned out spongy and soft; it wasn't as sweet as i would have liked it to be because i ran out of caster sugar (fail!). I covered the cakes with whipped cream, sifted some macha powder on top and decorated with some multi-coloured cachous pearls. The cake tastes the best without being refrigerated because once you put it in the fridge, it turns dense (as you can see from the photos). I had to refrigerate the second cake as it was covered with cream and i was too full to eat it after finishing the first one.

- 75g of unsalted butter

- 90g of low protein plain flour, sifted

- 4 eggs, separated

- 100g of caster sugar (this should give you the right sweetness)

- 300ml of whipping cream

- 2 tbsp of caster sugar

1) Whisk macha powder and milk in a saucepan until well blended. Make sure you there are no macha clumps left in the mixture.

2) Add in butter and put the mixture over a stove. Stir until butter is melted and allow the mixture to cool.

3) Pour the macha mixture into a big bowl and beat in the flour and the egg yolk alternately (do this in 3 batches).

4) In a separate bowl, beat egg whites until foamy, add in caster sugar and beat until stiff peaks form.

5) Fold in 1/3 of the whites mixture into the macha mixture, mix well. Then, fold in the rest of the egg white mixture and mix well.

6) Pour mixture into two chiffon cake tins and bake in a preheated oven of 170C for 25 minutes or until set.

7) Remove the cakes from the oven and invert them immediately on a cake rack.

8) Whip the cream with caster sugar and cover the macha chiffon cake with it. (Remember to only cover the cake with whipping cream once the cake has been completely cooled down)

Ready to be served!