Chiffon with Anko Whipping Cream
Today, we’re excited to share a simple and delightful dessert: Chiffon with Anko Whipping Cream, also known as Green Tea Chiffon Cake with Fresh Cream and Red Beans. While many are familiar with the classic triangle-shaped chiffon cakes filled with buttercream, this variation offers a lighter, more refreshing twist by substituting buttercream with a fluffy fresh cream filling and the natural sweetness of red bean paste. The result is a dessert that’s light, satisfying, and perfect for any occasion. Let’s dive into the recipe.
Ingredients
For the Chiffon Cake:
Dry Ingredients:
– 80g Cake Flour
– ¼ tsp Baking Powder
– ¼ tsp Salt
Wet Ingredients:
– 50g Fine Sugar
– 1 tbsp Matchazuki Medium-Grade Matcha Powder
– 50g Vegetable Oil
– 50g Fresh Milk
– 25g Hot Water
– 2 Egg Yolks
Egg Whites:
– 2 Egg Whites
– 40g Sugar
For the Fresh Cream Filling:
– 1 Cup Whipping Cream
– 40g Sweet Red Bean Paste (Anko)
Instructions
1. Prepare the Chiffon Cake:
– Mix the Dry Ingredients: Sift the cake flour, baking powder, and salt together in a bowl and set aside.
– Prepare the Matcha Mixture: In a separate bowl, dissolve the Matchazuki medium-grade matcha powder in hot water. Stir well and set aside to cool.
– Combine the Wet Ingredients: In another bowl, beat the egg yolks and sugar together with a hand whisk until the mixture is smooth and the sugar has dissolved. Add in the vegetable oil, fresh milk, and the cooled matcha mixture. Stir well to combine.
– Combine with Dry Ingredients: Gradually add the wet mixture into the sifted dry ingredients. Mix until well incorporated and set aside.
2. Beat the Egg Whites:
– Using an electric beater, beat the egg whites until foamy. Gradually add in the sugar and continue beating until soft peaks form.
– Gently fold the whipped egg whites into the cake batter. Use a spatula to fold the mixture carefully, ensuring the batter remains light and airy.
3. Bake the Cake:
– Pour the prepared batter into an 8×8 inch cake pan and bake at 170°C (340°F) for approximately 30 minutes or until a toothpick inserted comes out clean.
– Once baked, remove from the oven and allow the cake to cool completely.
4. Assemble the Cake:
– Once the cake has cooled, slice it into two equal halves.
– Prepare the Whipped Cream Filling: Beat the whipping cream until soft peaks form. Add the sweet red bean paste (anko) and continue beating until stiff peaks form.
– Spread the whipped cream mixture onto the first layer of chiffon cake. Place the second layer on top and refrigerate for about 1 hour to allow the cream to set.
5. Serve:
– After the cake has chilled and the cream has firmed up, remove from the refrigerator. Slice the cake into triangles or your desired shape.
Chiffon with Anko Whipping Cream, or Green Tea Chiffon with Fresh Cream and Red Beans, is a wonderfully light and flavorful dessert. The airy green tea chiffon cake provides the perfect base for the smooth, fluffy fresh cream, while the slightly sweet red bean paste adds an irresistible depth of flavor. This dessert is perfect for any occasion, from an afternoon treat to a refreshing after-dinner bite.
Whether you enjoy it with a warm cup of coffee or a glass of cold milk, this cake is sure to become a favorite. The simple yet elegant flavors and textures will delight your taste buds, making this dessert both a pleasure to make and to eat. Enjoy!
