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Preparation
30 minutes
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Cooking
30 minutes
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Difficulty
Medium
Green tea cheese souffle cake is a fluffy, soft dessert with a moderate sweetness from Japan, favored by many. Let’s get cooking and learn how to make this cake to treat the whole family.
Ingredients for Green Tea Cheese Souffle For 1 piece – 12cm mold
Cream cheese 200 gr All-purpose flour 25 gr Unsalted butter 25 gr (animal butter) Matcha powder 5 gr Chicken eggs 3 pieces Unsweetened milk 60 gr Cornstarch 5 gr Sugar 50 gr Powdered sugar 2 teaspoons
Tips for Choosing Ingredients
- With this recipe, you can substitute all-purpose flour with flour type 8 to make the cake softer and lighter. Avoid choosing flours with too high protein content of about 12% or more, as this will make the cake tough and prone to collapse.
- You should use unsalted butter made from animal fat. Avoid using salted vegetable butter – margarine, as it will alter the flavor of the cake and make it less delicious.
- You can purchase all-purpose flour, sugar, and fresh milk at the nearest TasteVN supermarket or order online through the e-commerce site Bachhoaxanh.com.
Tools Needed
Oven, egg beater, bowl, flat whisk, round detachable base mold with a diameter of 15cm, parchment paper, aluminum foil…
How to make Cheese Souffle
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Mash the green tea cheese mixture
Heat a pot of water until it’s hot enough, place a large glass or ceramic bowl on top, then add 200g of cream cheese and 20g of unsalted butter to mash until smooth and creamy, then remove the bowl.
Put 5g of matcha powder and 50g of sugar into a small bowl and mix well.
Next, add the matcha powder mixed with sugar into the mashed cheese, then mix the mixture thoroughly.
Gradually add 60g of unsweetened fresh milk into the mixture, gently stirring until you achieve a thick, smooth mixture.
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Mix the green tea Souffle batter
Crack 3 eggs, separating the yolks and whites into 2 separate bowls. Gradually add each egg yolk to the green tea cheese mixture and mix well.
Sift 25g of flour and 5g of corn flour into the mixture above, gently stir until the mixture is thick and smooth without lumps. Next, strain the mixture through a sieve once more for a smoother consistency.
Note: Be careful not to let the egg yolks touch the egg whites. Additionally, ensure that the bowl containing the egg whites is free of any oil or grease.
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Beat the egg whites
Use a mixer to beat 3 egg whites at medium speed. When the egg whites become foamy with small bubbles, divide 50g of sugar into 3 parts.
Beat each part of sugar at low speed, then add the next part of sugar to continue beating. For the last part of sugar, turn the mixer to high speed and beat until the egg whites are fluffy, forming stiff peaks that are shiny and slightly droopy.
Note: Dividing the sugar into portions will help it dissolve more evenly and result in a glossy, stable meringue.
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Mix flour with egg whites
You divide the whipped egg white mixture into 2 – 3 portions to add to the bowl of flour.
You use a flat spatula to cut both mixtures vertically, sweeping across the bottom, up the nearest side of the bowl, and over the top of the mixture in a clockwise direction. Combine by folding the flour while rotating the bowl counterclockwise.
After the first portion of egg whites has been smoothly mixed, continue adding the next portion and perform the folding action. Continue this process until all the whipped egg whites are used.
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Pouring the batter and baking in a water bath
Brush butter on the prepared parchment paper, then evenly sprinkle the powdered sugar to create a non-stick layer. Preheat the oven for 10 minutes at 200 degrees Celsius.
Pour the batter mixture into the prepared round mold, gently tapping to reduce air bubbles. Then, carefully wrap the mold with aluminum foil to help the cake retain heat while baking.
Place the mold containing the mixture into a tray, then add hot water to the tray. Finally, put the cake in the oven for 20 – 25 minutes at 160 degrees Celsius.
After the cake is done, turn off the oven and let the cake cool; wait for 10 minutes before removing the cake from the oven.
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Final product
The cake after baking has a beautiful green tea color along with the aroma of cheese and a moderately sweet, creamy taste. The green tea cheese souffle has a very soft, light texture and a high rise.
You should eat it with whipped cream for better flavor; additionally, you can sprinkle some powdered sugar and matcha powder according to your preference.
Tips for Successful Execution
- To achieve a certain fluffiness in the cake, the egg whites play a crucial role. Therefore, if you want a soft, fluffy cake, you need to pay attention to the step of folding the whipped egg whites into the cheese mixture. This should be done gently, in one direction, and from bottom to top, in a folding style.
Storage Instructions
- Let the cake cool completely before wrapping it tightly with cling film, as wrapping a warm cake will create steam that can make it moist and spoil more quickly.
- Store the cake in a cool, dry place. If the room temperature is too high, you should keep the cake in the refrigerator. When ready to use, take it out for about 10 minutes to allow it to warm up or microwave it if you prefer it hot.
- In addition to storing it in the refrigerator, you can keep it in the freezer, which helps preserve the cake for about 1-2 months. When you want to use it, microwave it for 4 – 5 minutes.
The above is a guide on how to make a delicious green tea cheese souffle cake. Wish you success!
