Matcha Chiffon Bundt Cake

 
 

Pastry & Bakery 


This bundt cake is a great menu offering using Itaberco’s Matcha Compound in this simple, yet sophisticated dessert (also used in our Matcha Raspberry Verinnes recipe).

Additional information

Category

Pastry & Bakery

Difficulty

Easy

Yield

Two 9" Cakes

Description

1Scale or Measuring Cups/Spoons
2Plastic Spatulas
1Electric Stand Mixer with Paddle Attachment
1Oven
2Large Bowls
29" Bundt Pans (Angel Food Style)
GramsOuncesVolume
Itaberco Pronto Chiffon, Vanilla (Step 1 Mix)--1 bag
Water, Room Temperature400g14oz1 3/4 cups
Itaberco Pronto Chiffon, Vanilla (Step 2 Mix)--1 bag
Water, Room Temperature350g12.25oz1 1/2 cups
Itaberco Matcha Compound (CP-1193)72g2.5oz1/3 cup
Oil, Vegetable150g5.25oz1/3 cup

1

Preheat the oven to 375 °F, and grease two 9” angel food style bundt pans.

2

In a mixing bowl, place 400g water in the bottom and place Itaberco Pronto Chiffon, Vanilla (Step 1 Mix) on top. Whip to full volume (about 4-5 minutes).

3

Transfer the whipped mixture into a separate bowl and set aside.

4

Using the same bowl, place 350g water in the bottom of the mixing bowl and add Itaberco Pronto Chiffon, Vanilla (Step 2 Mix) and Itaberco Matcha Compound (CP-1193) on top. Mix together on low speed until just incorporated.

5

While continuing to mix on low speed, stream in the oil, and mix well until incorporated.

6

Add about ¼ of the whipped mixture you set aside to the bowl with the matcha compound and fold in gently until well incorporated and no lumps remain.

7

Fold in the remaining whipped mixture.

8

Pour the batter evenly between the two pans, leveling out the tops with a spatula if needed.

9

Bake for about 40 minutes, or until a cake tester comes out clean.

10

Cool completely before serving and garnish as desired, or tear pieces to use in our Matcha Raspberry Verrine Recipe.

buon appetito!

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