My secret Santa got me some 4-inch chiffon cake molds, and ever since I have used them to bake my cakes. Compared to a 6-inch cake, 4-inch cake is perfect for two people. It is also very good for people who are on diet, but still want to have some small treats. It is Ethan’s birthday, so instead of buying a cake from a bakery, I decided to make him a small surprise – Matcha Lava Chiffon Cake! The cheese foam in the centre will ooze out and create a beautiful and fancy lava effect.
Chiffon Cake is very simple to make, and in less than an hour, you can easily create a fluffy and airy chiffon cake with your choice of flavor. There are few elements for this birthday cake. First, I chose matcha flavor, because it goes really well with white chocolate, which gives a hint of sweetness to the cake. On top of the chiffon cake, I made cheese foam and matcha chocolate ganache/drip to add the lava effect. Lastly, I decorated the cake with pastel dragées, matcha powder, and cake pieces.
For this recipe, I used unsweetened almond milk, but you can substitute using regular milk or soy milk. I also provided portions for 6-inch cake mold, as it is more commonly used. If you have a 4 inch instead, you can simply use 2/3 of the portions provided.
If there are remaining cheese foam, you can add it on top of any iced tea. Then there you go, you just made a cheese foam tea for yourself!
Matcha Lava Chiffon Cake
- 3 egg yolks
- 25g oil
- 40mL unsweetened almond milk
- 12g sugar
- 45g all-purpose flour
- 5g corn starch
- 8g matcha powder
- hot water
- 3 egg whites
- 30g sugar
- 100mL whipping cream
- 45mL unsweetened almond milk
- 15g sugar
- 1g salt
- 15g cream cheese
- 25g white chocolate
- 1 tsp matcha powder
- 25g whipping cream
- hot water
Matcha Chocolate Drip
- Preheat the oven to 150 °C or 300 °F.
- In a small bowl, sift in matcha powder. Pour in small amount of hot water. Mix until combine (you do not want to add too much water. Otherwise, the batter will get watery). Set aside to chill.
- Separate egg yolks and egg whites into two separate bowls.
- Sift all-purpose flour and corn starch.
- Add sugar (12g) into the egg yolks. Whisk until sugar is dissolved. Whisk in oil and matcha liquid.
- Sift the flour and corn starch again. Slowly add the dry ingredients interchangeably with almond milk into the yolk batter. Use a spatula and mix until everything is combined with no lumps. Do not over mix it. Set aside.
- Whisk the egg whites at low speed, allowing small stabilizing bubbles to form. Add in the sugar (30g) gradually and whisk a high speed until stiff peak forms.
- Put 1/3 of the meringue into the yolk batter. Gently mix them until combine.
- Gently mix the batter with the remaining yolk batter, until combine.
- Pour the batter into the mold. Tap the pan lightly to get rid of any trapped air bubbles in the batter.
- Bake for 15 minutes at 150 °C. Then bake for 20 to 25 minutes at 175 °C.
- Combine whipping cream, sugar, and salt. Whisk until the cream thickens up, with ridge trails left by the whisk.
- Add 30mL of almond milk. Whisk until combine.
- Combine cream cheese and 15mL of almond milk. Whisk until combine with no lumps.
- Add the cream cheese batter to whipping cream. Whisk until thicken up. Do not over beat the whipping cream. Otherwise, it will be too thick for the lava effect.
- Put in the fridge when not used immediately.
- Combine white chocolate and whipping cream. Microwave the mixture in 30-second increments, until the chocolate melts. Take it slow to make sure you don’t burn your chocolate.
- In a small bowl, sift in matcha powder. Pour in small amount of hot water. Mix until combine.
- Pour matcha into chocolate batter. Stir until combine. If the drip is too runny, add more chocolate to thicken.
- Put in the fridge to chill.
- Once the cake is baked, turn it upside down to remove the cake from the baking pan. Let it cool on a cooling rack. (It is important to let it entirely cool off before decorating.)
- Once the cake is cool off, cut a small hole in the centre of the cake. The cut-out pieces are for decorations later on.
- Pour the cheese foam into the centre of the cake and spread it on top of the cake.
- Spoon the matcha chocolate glaze on little by little around the edges. Go small to control the drips.
- Decorate the cake with what you desire.