阿四廚房

 
家裏有很多忌廉芝士存貨，要在到期前用完，所以左想右想做那種芝士蛋糕好。
更來愛上了le cafe michi的綠茶紅豆蛋糕，很想吃綠茶味的東西，決定做個綠茶芝士雪芳蛋糕來吃。

 雪芳蛋糕用了我最拿手那個食譜去做，只是自行加了一點綠茶粉將原味變成綠茶味，不知是不是加了太多綠茶粉，蛋糕未能升到滿頂(如下圖),只有八分滿，組織比較扎實。



濃濃的綠茶味，配一杯牛奶做早餐或下午茶最識合不過。


   
yield: 9" chiffon cake
recipe adopted from: 情迷芝士餅

60g milk15g green tea powder
40g cream cheese
25g butter
65g all purpose flour4 egg yolks
4 egg whites
100g sugar
pinch of salt

instructions:
sifted all purpose flour. 

dissolve green tea powder in milk. Add cream cheese and butter into milk mixture. cook over double boiler until well blend and thicken. 

remove it from double-boiler. add all purpose flour and mix until smooth.

add egg yolks one at a time and mix until well combined.

in a clean bowl, whip the egg whites until foamy. slowly add sugar and salt and whip till soft peak. add a small portion into the cheese mixture and mixed well. Add remaining egg white into cheese mixture and fold in by hand until well incorporated.

pour into 9-inch chiffon pan. Do not grease the pan. Bake at 175 degree C for 35-40 minutes. 7.a bamboo skewer inserted in the center of the cake will come out clean when cake is ready. remove it from the oven. invert the pan and let it cool upside down, preferably overnight.