Life has been so busy for me recently. I am always experimenting with new recipes to cook for my two boys.





My boys...
We went to the chocolate factory in Europe and
Raedon had so much fun running around and tasting all the chocolate.
Actually he only tasted 1 mouthful of 100% dark chocolate and he refused to eat
anymore chocolate after that. Hahhahahahahaha....... =p




While the boys are busy at school and work today, I made Bibimbap for the husband's dinner and Matcha Pudding Chiffon Cake for his dessert.





Bibimbap for the husband's dinner with beef bulgogi + 
stir fried bean sprouts + fresh carrots + fresh cucumber + 
stir fried garlic mushrooms + ikan bilis + sesame marinated seaweed + 
stir fried garlic baby spinach + sunny side up egg.





I have made Pandan Chiffon cake a few times and I had thought it was going to be difficult to make the Matcha pudding chiffon cake due to the inclusion of pudding into the chiffon cake. I was wondering if the extra ingredient ( pudding ) would affect the rise of the chiffon cake. But it turned out perfect and so beautiful, tasty and light.













MATCHA PUDDING CHIFFON CAKE RECIPE:

Adapted from Enne Ty

Suitable for a 17 cm Chiffon Cake Pan



INGREDIENTS :

( A ) 
4 Egg Yolks
80 g Matcha Pudding Mix
3g Himalayan sea salt
50g Oil
70g Rice Milk  ( You can use fresh milk or water. )


( B ) 
90g Sifted Cake Flour
6g Sifted Baking Powder



( C ) 
4 Egg Whites ( I would use 5 egg whites the next time I make this. )
50g Sugar
5g Cream of tartar




METHOD : 

PREHEAT OVEN AT 170°C.

1) Mix A until well blended with a handheld whisk.
2) Add in B and combine with a handheld whisk.
3) Whisk Egg whites in Kitchenaid on Speed 3 until foamy. Add in the cream of tartar. Continue whisking for 1 minute on Speed 4.
4) Add in sugar. ( I added in sugar all at once because I was lazy to spoonfeed my meringue. ) Whisk in Kitchenaid on speed 6 until stiff peaks form. I checked for the stiffness of my meringue by holding the bowl upside down and the mixture stays in the bowl.
5) Fold 1/3 of the meringue into the egg yolk mixture. Then fold another 1/3 of the meringue into the mixture. Fold the last 1/3 of the meringue into the mixture until all is well combined.
6) Pour batter into the 17cm Chiffon pan and tap a few times on the table top. This removes the trapped air.
7) Bake at 160°C for 45 mins. Then at 150 °C  for 15 mins. Use a skewer to check if your cake is done.
8) Remove from oven and bang the cake pan on the table top a few times. Immediately invert to cool.
9) Cool completely before unmoulding the cake.






WHITE CHOCOLATE SAUCE RECIPE :  

Warm 50ml whipping cream and add in 50grams white chocolate, stir till melted. Add in 1 tablespoon butter and stir till all combined. Pour on cake to glaze.




Notes : 
I unmoulded the cake and glazed it with white chocolate sauce. I topped the cake with fresh raspberries and blackberries. I also handmade some marzipan flowers and placed them on the top.



I hope you guys like this recipe that I shared. Till the next post ~~~~