TRI COLOR CHIFFON CAKE for The Japanese Girl’s festival | KPB’s No fail mixing method (EP268)
Today I want to share with you, TRI COLOR CHIFFON CAKE for The Japanese Girl’s festival.
The typical menu on this day is Sushi and Cake.
What I like the most about chiffon cake is its light texture.
I am such a greedy person who want dessert no matter how I am full with the meal.
Even if you are full, this cake doesn’t require extra space in your stomach.
It tastes so good!
The meanings of three colors
Our traditional food on annual event have unique meaning.
In this case, cake has no meaning but the color has meaning.
Here are meanings for each color:
White: Pureness (as snow)
Pink: Health and Happiness (peach is a symbol of longevity)
Green: Vanish bad luck (Stable as earth)
How I mix in meringue without deflating
In the video, you will see KPB’s No-fail-mixing method using a whisk to fold in meringue.
Using whisk to combine meringue is not common sense.
Almost all of the recipe for baking recommend using a spatula to fold in meringue.
But in my 20 years of experience running my pastry shop, using a whisk is more effective and end result are great.
Use your whisk to break up meringue into the base batter, like tapping the bottom.
It’s not easy to explain in the text, so watch how in the video below!
TRI COLOR CHIFFON CAKE
Equipment
- oven, bowl, stand mixer, whisk, spatula
Ingredients
〈White batter〉
- 48 g sugar
- 50 g vegetable oil
- 30 g whole milk
- 80 g all-purpose flour
- 210~220 g meringue
〈Pink batter〉
- 50 g white bean paste (sakura flavor) ※replace with 48g sugar
- 50 g vegetable oil
- 50 g whole milk ※30g if you are using sugar
- 75 g all-purpose flour
- 210~220 g all-purpose flour
〈Green batter〉
- 48 g sugar
- 50 g vegetable oil
- 40 g whole milk
- 7 g Matcha powder
- 75 g all-purpose flour
- 210~220 g meringue
〈Meringue〉
- 480 g egg whites 12~13 egg whites
- 180 g sugar
Instructions
- 5 ×15cm (6 inches) chiffon cake tin or 2 × 18 cm ( 7 inches) chiffon cake tin
〈White batter〉
- Whisk egg yolks and sugar until it looks pale yellow for about 2~3 mins.
- Add in vegetable oil, whisk until homogenize.
- Add in whole milk and whisk well.
- Shift in all-purpose flour. Whisk until smooth. Set side.※What you have to do is develop gluten to hold a lot of meringue.
〈Pink batter〉
- Whisk egg yolks and White bean paste (or sugar) until it looks pale yellow for about 2~3 mins.
- Add in vegetable oil, whisk until homogenize.
- Add in whole milk and whisk well.
- Shift in all-purpose flour. Whisk until smooth. Set side.※What you have to do is develop gluten to hold a lot of meringue.
〈Green batter〉
- Whisk egg yolks and sugar until it looks pale yellow for about 2~3 mins.
- Add in vegetable oil, whisk until homogenize.
- Add in whole milk and whisk well.
- Shift in all-purpose flour and Matcha powder. Whisk until smooth. Set side.※What you have to do is develop gluten to hold a lot of meringue.
〈Meringue〉
- Put egg whites into stand mixer bowl. Start whisking on medium (KitchenAid speed 4) for about 3~4 mins until foamy.
- Gradually add in sugar, turn up the speed to high when finish adding sugar.
- Whisk until stiff peaks form.
〈assemble〉
- Fold in 210~220g meringue for each batter in 2 stages.Tap the meringue to break into pieces without deflating the meringue.Then, hold the batter up with whisk to mix roughly.Repeat the motion of holding up and down until 80 ~ 90 % done.Switch to spatula to finish folding in the meringue.
- Alternate each color into the tin. 300g batter to 15cm tin. 750g batter to 18cm tin.
- Bake 30 mins at 180 ℃（356℉）, rotate the pan half way.
- Cool to room temp. up side down for at least 3 hours. Preferably, chill in the fridge overnight.
- Carefully push the cake to peel off from the tin. Slice into desired size and serve.