Powdered Japanese tea marbled chiffon cake with Chinese red bean paste filling and Korean buttercream flower piping.
Pre-heat oven to 180°C; separate eggs.
Beat egg white in a stand mixer and add sugar, stop when it reaches stiff peaks.
Add sugar into the yolk, mix, add vegetable oil and warm water, mix, sift cake flour into the mixture, fold; fold the egg white into the yolk batter, divide the batter into two bowls.
Mix matcha powder with warm water, pour into one bowl and fold.
Prepare two 9-inch cake tins; evenly divide the batter into the cake tins, stir with a spoon to create marble effect in the batter. Bake for 30-35 minutes. Cool the cake on a cooling rack for 5 minutes, un-mold and wrap the cake with cling wrap, leave in the freezer for 10-15 minutes until the cake is cooled.
Beat the egg white with a stand mixer, add sugar in, stop until it reaches stiff peak;
Mix sugar and water in a small saucepan, heat to 116°C; pour the sugar syrup into the egg white; add butter in, mix until smooth
For the filling:
Add 50g red bean paste to 200g buttercream frosting, mix well.
Add filling between the cakes. Cover the cake with buttercream frosting.
Colour buttercream with gel based food colour in avocado, lemon yellow and super red.
Pipe succulent plants, stems and leaves with coloured buttercream, and decorate the cake with the piped plants.
This recipe has not been edited or tested by the Bake Off Food Department
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