{Giveaway} matcha pudding chiffon cake

It has been a few weeks and I was itching to bake a chiffon cake.

Since I had a pack of matcha pudding mix, I thought I’d try my hand at baking a Matcha Pudding Chiffon Cake.

Chiffon cakes are so versatile and these ones made from puddings are so easy to make since the matcha pudding mix comes in ready-to-use packs.

And I have yet to be disappointed by the results because chiffon cakes are so airy and soft. 

Just what I love in a cake!

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If you are a regular reader of my blog, you would already know that I am chiffon cake mad.

And today, I am going to share my love for chiffon cakes by conducting a giveaway – a set of tools to help you start baking yummy chiffon cakes! 

The TWO sets of tools I am giving away consists of a 18cm chiffon baking pan, a set of measuring spoons and cups, a digital kitchen scale and a pack of Mango pudding mix each. All you need to bake a soft and fluffy chiffon cake! To take part in the giveaway, simply complete the Rafflecopter at the end of this post! 🙂

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Having said that, let me show you how easy it is to bake this delicious Matcha Pudding Chiffon Cake!

In the bowl of a mixer, beat the egg yolks and oil until the mixture turns light and pale.

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To this, add the milk and mix to combine.

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Add the matcha pudding powder, and mix to just combine.

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Fold in the flour in two additions. I used Prima Superlite flour for this cake because it gives the cake an extra light texture, but you can also use cake flour.

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Set this aside.

In a clean mixing bowl, whisk the egg whites until foamy. Add cream of tartar and continue whisking until soft peaks form.

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Gradually add the caster sugar and whisk until firm peaks form.

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Transfer 1/3 of the meringue into the egg yolk mixture. Beat it in.

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Gently fold the remaining meringue in 2 batches, until no white streaks remain.

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Pour the batter into an UNGREASED chiffon pan. Lift the pan about 10cm off the tabletop and drop it to remove the larger air bubbles. Repeat this twice more. If you wish, you can also run a skewer in the batter to remove the larger air bubbles.

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Bake at 160°C for the time stated for the size of tube pan you are using. If the top of the cake gets too brown, place a piece of aluminium foil over the cake and continue baking. 

Once baked, invert the pan immediately to cool completely before unmolding.

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Enjoy your freshly baked chiffon cake!

*NOTE: Having problems with your chiffon? Chiffon Troubleshooting – See here!

To take part in the giveaway for TWO sets of tools, each consisting of a 18cm chiffon baking pan, a set of measuring spoons and cups, a digital kitchen scale and a pack of Mango pudding mix, simply complete the Rafflecopter below! 🙂

a Rafflecopter giveaway
*2 sets consisting each of a 18cm chiffon baking pan, a set of measuring spoons and cups, a digital kitchen scale and a pack of Mango pudding mix will be sent to 2 winners. An email will be sent to the winner to notify him/her of the win. Should a reply not be received within 48 hours, another winner will be selected. This contest is opened to only residents of Singapore.

Matcha Pudding Chiffon Cake
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For 18cm tube pan
  1. 4 egg yolks
  2. 50g matcha pudding mix
  3. 50ml vegetable oil
  4. 70ml milk
  5. 100g Prima Superlite flour
  6. 1/2 teaspoon baking powder
  7. 1/4 teaspoon salt
  8. 4 egg whites
  9. 50g sugar
  10. 1/8 teaspoon cream of tartar
  11. Baking Time: 45 minutes
For 21cm tube pan
  1. 5 egg yolks
  2. 62.5g matcha pudding mix
  3. 62.5ml vegetable oil
  4. 87.5ml milk
  5. 125g Prima Superlite flour
  6. 1/2 teaspoon baking powder
  7. 1/4 teaspoon salt
  8. 5 egg whites
  9. 62.5g sugar
  10. 1/8 teaspoon cream of tartar
  11. Baking Time: 55 minutes
For 23cm tube pan
  1. 6 egg yolks
  2. 75g matcha pudding mix
  3. 75ml vegetable oil
  4. 105ml milk
  5. 150g Prima Superlite flour
  6. 1 teaspoon baking powder
  7. 1/2 teaspoon salt
  8. 6 egg whites
  9. 75g sugar
  10. 1/4 teaspoon cream of tartar
  11. Baking Time: 65 minutes
For 25cm tube pan
  1. 7 egg yolks
  2. 87.5g matcha pudding mix
  3. 87.5ml vegetable oil
  4. 122.5ml milk
  5. 175g Prima Superlite flour
  6. 1 teaspoon baking powder
  7. 1/2 teaspoon salt
  8. 7 egg whites
  9. 87.5g sugar
  10. 1/4 teaspoon cream of tartar
  11. Baking Time: 75 minutes
Instructions
  1. In the bowl of a mixer, beat the egg yolks and oil until the mixture turns light and pale.
  2. To this, add the milk and mix to combine.
  3. Add the matcha pudding powder, and mix to just combine.
  4. Fold in the flour in two additions. I used Prima Superlite flour for this cake because it gives the cake an extra light texture, but you can also use cake flour.
  5. Set this aside.
  6. In a clean mixing bowl, whisk the egg whites until foamy. Add cream of tartar and continue whisking until soft peaks form.
  7. Gradually add the caster sugar and whisk until firm peaks form.
  8. Transfer 1/3 of the meringue into the egg yolk mixture. Beat it in.
  9. Gently fold the remaining meringue in 2 batches, until no white streaks remain.
  10. Pour the batter into an UNGREASED chiffon pan. Lift the pan about 10cm off the tabletop and drop it to remove the larger air bubbles. Repeat this twice more. If you wish, you can also run a skewer in the batter to remove the larger air bubbles.
  11. Bake at 160°C for the time stated for the size of tube pan you are using. If the top of the cake gets too brown, place a piece of aluminium foil over the cake and continue baking.
  12. Once baked, invert the pan immediately to cool completely before unmolding.
Notes
  1. Note that every oven is different – you need to experiment until you find a temperature that is best for baking chiffon cakes.
  2. You can substitute Prima Superlite flour with Prima Cake flour.
  3. I use 65g eggs for all my bakes.
The Domestic Goddess Wannabe http://thedomesticgoddesswannabe.com/

Disclaimer: This is not a sponsored post. All items in the giveaway are sponsored by The Domestic Goddess Wannabe, who hopes that you will be encouraged to bake a chiffon cake, or two!




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