Houjicha Chiffon Cake
JW.WORKS
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NIKO NEKO
@jw.works is an instagram account that showcases the wide array of Geraldine’s creative interests; food styling, calligraphy, photography and baking. As a graphic designer, she incorporates her flavorful ideas and style into her original recipe bakes and desserts, with especially careful attention to visual detail. Despite the effortless looks of her baked creations, she regularly spends time researching and experimenting in her kitchen to achieve flawlessly delectable desserts.
“I hope that I would be able to deliver my stories and message through my works.”
Geraldine / @jw.works
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RECIPE
Houjicha Chiffon Cake
by @jw.works
Recipe uses a 6-inch mould
Ingredients
Ingredients A
5 Egg Yolks
40g Caster Sugar
45g Vegetable Oils
55g Milk
80g Cake Flour
5g TSUBAKI / Houjicha Powder
Ingredients B
5 Egg White
60g Caster sugar
A bit of lemon juice
Method To Assemble
- Get a big bowl, whisk egg yolks and sugar, stir well. Add in the rest of the ingredients A and mix well until the batter is smooth, set aside.
- Put 1/2 tbsp of lemon juice into the egg whites and beat them until stiff peaks (gradually add in caster sugar in 3 times).
- Take 1/3 of the stiff egg white mixture into the bowl with batter base and use spatula to fold batter gently in twisting method. Then, put the remaining egg yolk batter back to the egg white bowl and gently fold in nicely. It should be light, fluffy and high in volume batter.
- Pour the batter into a chiffon pan and bake for 60 mins at 160 F.
- Cool the cake upside down immediately after baking.
- Serve the chiffon cake with whipped cream and dust with TSUBAKI / Houjicha powder.