Japanese Marukyu Koyamaen “Isuzu” matcha chiffon cake! This matcha powder is high-end drinking matcha. It not only has an aroma and slightly bitter taste but is also followed by a sweet aftertaste (umami). When it meets buttercream, all the highlights are melted in the cream. Its bright tea aroma, delicate and slightly bitter, comes with umami. Paired with tender chiffon, they become the perfect match for matcha lovers.
Japanese Marukyu Koyamaen “Isuzu” matcha chiffon cake! This matcha powder is one of the drinking matcha brands of Marukyu Koyamaen, but it can also be used in confectionery. It not only has an aroma and slightly bitter taste but is also followed by a sweet aftertaste (umami). This limited edition will run out fast. Make sure to try it before it’s gone.
The purpose of life is to live it, to taste experience to the utmost, to reach out eagerly and without fear for newer and richer experience. — Eleanor Roosevelt
A little bitterness can make food more interesting and have become beloved. Furthermore, there are cases where some bitterness could be healthy. Antioxidants, which aid in metabolism, account for the bitter taste in dark chocolate and coffee.
Valrhona bittersweet chocolate cake is a rich, flavorful, fluffy, and tender dark chocolate cake. With a hint of bitterness, it makes every bite taste more like life: heavy, flavorful, sometimes bitter, yet, still enjoyable.
This chiffon cake is made of Korean honey citron tea, Japanese yuzu juice, and Boyajian orange oil. There layers of sour, citrus aroma, and slightly bitter taste in just one bite. Try it before it’s gone!
There are mainly three kinds of vanilla beans: Madagascar, Mexican, and Tahitian. Madagascar bourbon vanilla beans are the most popular type of vanilla, resulting from their clear and creamy flavor. Tahitian vanilla beans are the most expensive type of vanilla beans. The aroma is floral with undertones of ripe fruit with a deep, rich flavor that includes cherry-chocolate, licorice, and caramel.
We use only grade A Tahitian vanilla beans. They provide floral and fruity flavor, which is a perfect pair for our fluffy cakes. These tiny little seeds floating in the cake. They are not dirt or sand. They are delicate small Tahitian black pearls in the cake.
Naked chiffon cakes do not have whipping cream covering. They tend to dry out if not protected. No matter you put them in room temperature or in the refrigerator, make sure you seal them and keep them from contacting airs. You could use the original hexagonal origami packaging, any airtight container, or zip lock bags. Just remember to keep it airtight to keep the moisture.
If you put the cake in the refrigerator, the cake may become a little bit harder than usual. You could microwave a piece for 20-30 seconds, covering with a damp hand towel or wet paper towel. The cake will regain texture and become super soft and moisturized.
Cakes with buttercream could be stored at room temperature for two days. The purpose that we refrigerate the cake before delivery is to keep the shape during transportation. You can enjoy a buttercream chiffon cake both at room temperature and refrigerated. The texture and flavors are different. Just try it.
When I was pregnant with my second one, I was super sensitive to caffeine. It disturbed my sleep, not only when having black tea, but also tea cakes. However, I am not a fan of herbal tea. I ended up stock up numerous decaffeinated tea. Although they are a little more expensive, at least I can have the freedom to enjoy a cup of tea.
When I was communicating with the ambassador of “the Republic of Tea”, she said, “the caffeine level still should be minimal when used in baking.” It sounds pretty reasonable, so I estimated the caffeine content in my tea cakes if I use the original black tea. The result is, 200 mg of caffeine in a 6 inches cake! That’s about half of the safety consumption that is recommended by the Mayo Clinic. That means if you “accidentally” had too much cake, you may not have tea on that day. No wonder my sleep got disturbed when I had tea cakes. (You can see how much tea leaves we put in our cakes.)
After discussing with my business partners, we decided to keep using decaffeinated black tea. You can enjoy a whole cake after dinner, even some people who are sensitive to caffeine could try it.
Some of my customers asked me a question: “Why there are lots of crumbs around the cake? Does it supposed to be like this?”
That’s a good question. To understand how do these crumbs come from, we need to understand the process: how to get the cake out of the mold?
There are two ways to remove the cake from the mold: by hand or by a knife.
By hand is a technique that requires some practice*. It will leave a skin layer on the mold and give you a clean, smooth cake. However, when I am wearing gloves and handling a super moist, soft cake, it’s nearly impossible to get it out of the mold perfectly.
Due to food safety, I try to avoid contact with cake as much as possible. So, I choose the knife method. Just like angel food cake, you could use a butter knife to cut the edge from the mold. There will be some crumbs on the surface of the cake. These crumbs are very delicious because they are the product of Maillard reaction**. If you really don’t want these crumbs, you can use your hand or a brush to peel them away.
There are mainly three kinds of vanilla beans: Madagascar, Mexican, and Tahitian. Madagascar bourbon vanilla beans are the most popular type of vanilla, resulting from their clear and creamy flavor. Tahitian vanilla beans are the most expensive type of vanilla beans. The aroma is floral with undertones of ripe fruit with a deep, rich flavor that includes cherry-chocolate, licorice, and caramel.
We use only grade A Tahitian vanilla beans. They provide floral and fruity flavor, which is a perfect pair for our fluffy cakes. These tiny little seeds floating in the cake. They are not dirt or sand. They are delicate small Tahitian black pearls in the cake.
Lemon buttercream is made from cultured European butter with food-grade lemon essential oil. The light sour and citrous scent is perfect pair with Tahitian vanilla beans. Results in layered floral, citrus, and caramel flavors.
These nutty, slightly sweet seeds add a subtle crunch to our cakes. Sesame seeds are a good source of several nutrients that are important for immune system function, including zinc, selenium, copper, and iron.
The sesame buttercream provides the nutty aroma of sesame, combined with the heady flavor in the chiffon cake, create a layered enjoyment of sesame.
