HOMESOY Green Tea Soya Short Cake

For Green Tea Chiffon Cake

Ingredients

Instructions

1. Sift flour, baking powder, corn flour and salt into a bowl and mix. Set aside.
2. Add oil, egg yolk, green tea powder, soya milk into the above and mix until smooth.
3. Whisk egg white with cream of tartar and salt.
4. Add in sugar in 3 batches.
5. Whisk until meringue forms soft peaks.
6. Fold gently into egg yolk mixture.
7. Pour the mixture into a 6’’ chiffon cake pan.
8. Bake at 165 degree celcius for 22 minutes.
9. Place the chiffon cake pan upside down after taking out from the oven.
10. Remove Chiffon cake from cake pan when it has completely cooled down.

For Custard

Ingredients

Instructions

1. Mix egg yolk, sugar and custard powder in a bowl. Pour in 1/3 of soya milk and mix well.
2. Boil 2/3 of the soya milk in a sauce pan. Pour some of the hot soya milk into the egg mixture and slowly pour the egg mixture back to the sauce pan.
3. Keep stirring the mixture to prevent it from burning.
4. Cook until the mixture bubbles, turn off fire and stir in soften butter. Mix well.
5. Strain custard, press a piece of plastic wrap onto the surface on the custard to prevent a skin from forming. Refrigerate until custard is thoroughly chilled.

For Pastry Cream

Ingredients

Instructions

1. Whip non dairy whipping cream until smooth.
2. Add custard into non dairy whipping cream and mix well.
3. Cut the cake horizontally into 3 layers. Sandwich each layer with pastry cream and sprinkle with some red beans.
4. Coat the surface, preferably with non dairy cream for a smoother and whiter texture.
5. Arrange fresh fruits on top as desired.