Crème Brulee Custard Green Tea Chiffon Cake


Chicken farm baker’s host for this month is J-Nap and the idea is Green Tea Dessert.

Once I knew this, I immediately thought about custard because I lately notice that I like having dessert with cream custard!!!


I have made this custard chiffon cake with the recipe from J'Lee blog and it's very delicious. So, I decided to make this again in green tea version.


I adjusted some ingredients:


50 g. sugar


110 g. sugar
280 g. condense milk (the one without sugar)
4 egg yolks
1 vanilla stick

Green tea chiffon cake

1° part

90 g. flour
10 g. matcha green tea
1 1/4 tsp baking powder
50 g. sugar
3 tbsp vegetable oil
95 g. water
2 egg yolks
1 vanilla stick

2° part

3 egg whites
1/2 tsp cream of tartar
50 g. sugar

Preheat the oven to 175° C.


Put the sugar in the prepared pan and cook over low heat.

When the sugar melts and turns to dark colour, spread it all over the pan.

Leave it to cold then you will see the crack on the surface.


Mix together all the custard ingredients.

Green tea chiffon cake

1° part

Sift together the flour, baking powder and green tea into a large bowl.

Add the rest of ingredients and whisk quickly for about 1 minutes until smooth.

2° part

Put the egg whites and cream of tartar in a large mixing bowl.

Whisk on the medium speed until frothy.

Slowly add the sugar and beat until the whites hold firm, shiny peaks.

Add one-third of the white onto the yolk mixture and fold in gently to lighten the batter.

Gently fold in the remaining whites just until combined.

Put the prepared pan with caramel on a big pan filled with water.

Put the custard mixture in the pan following with the green tea batter.

Bake for about 45 minutes or until the cake slightly disconnects from the pan.

Leave the pan cool shortly about 1 minute. (do not leave it longer because the caramel will stick to the pan)

Invert the cake, the caramel custard will be on the top.

Sprinkle the sugar on the top of the custard and using torch for making crème brulee.


Susan from Food Blogga said...

Those photos are positively stunning and the flavor combinations divine!

Vava said...

แค่คัสตาร์ดชิฟฟอนธรรมดาก็น่ากินมากแล้ว เจอชิฟฟอนชาเขียวสีสันสดใสบวกกับกลิ่นน้ำตาลไหม้ของครีมบลูเล่เข้าไปนี่ใจละลายเลยนะคะคุณอุ้ม ช่วงนี้กำลังรื้อครัวทำใหม่ คงไม่ได้ใช้ครัวอย่างน้อยสองอาทิตย์ เป็นแม่บ้านไมโครเวฟไปก่อน อึดอัดจะขาดใจแล้วค่ะ ฮือๆ

Thip said...

This is so cool, Om. I should make this one for the restaurant. :)

Vanillaorchid said...

Susan : Thank you.

คุณมายา : ขอให้ครัวเสร็จไว ๆ นะคะ

พี่ทิพย์ : อุ้มว่าเข้ากันมากเลยค่ะชาเขียวกับคัสตาร์ด

Anonymous said...

Hi! Nice pic of the cake! but what pan size did you use?

Anonymous said...

what is the equivalent of g to cups for the flour and sugar

Kathleen Yonehiro said...

What size pan did you use???

Kathleen Yonehiro said...

Is a glass pan better to use or nonstick?

Foon said...

Your "condense milk (the one without sugar)", do you mean evaporated milk?