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Green Tea Chiffon w/Azuki Buttercream

Its not often that I muster up enough energy to bake, but when I do I like to make something that I'm craving.

Posted By: K. Taako
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Prep Time: 30 | Cook Time: 35-50 | Ready In: 2+ hours
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Green Tea Chiffon Cake

  • 2 c. unbleached flour
  • 1 ½ c. sugar
  • 1 T. baking powder
  • 1 tsp. salt
  • 4 tsp. matcha (green tea powder)
  • ½ c. vegetable oil
  • 7 eggs, separated
  • ¾ c. cold water
  • 2 tsp. grated lemon rind
  • ½ tsp. cream of tartar

Azuki Buttercream

  • 8 oz sugar
  • 2 oz water
  • 1/2 cup egg whites
  • 12 oz unsalted butter, room temperature, cut into tablespoons
  • 1 can sweetened red beans (azuki), to taste

Azuki Whipped Cream

  • 8 ounces heavy whipping cream
  • t teaspoon sugar
  • 4 tablespoons sweetened azuki beans


Cooking Process:



Green Tea Chiffon Cake

Heat oven to 325 degrees.  Separate eggs.  Blend flour, sugar, baking powder, salt and matcha in a bowl.  Make a well and add in order:  oil, egg yolks, lemon rind, water.  Beat with spoon until smooth.  Beat whites and cream of tartar until they form very stiff peaks.  Fold egg yolk mixture into whites.  Pour into 2x ungreased square pans.  Bake for 35 min, then increase heat to 350 degrees and bake an additional 5 to 15 mins or until toothpick in center comes out clean.  Invert on rack to cool.

Note: To achieve a light chiffon, be sure not to grease the pan, be sure not to use a teflon or non-stick pan, use an old fashioned aluminum baking pan.  This allows the cake to climb the sides and create more volume...resulting in a light cake.

Azuki Buttercream

In a saucepan, combine sugar and water.  Stir until it resembles wet sand.  Set to high heat and cook until candy thermometer reads 245 degrees F.  While the heat is on, DO NOT stir or disturb the sugar solution.  Agitation will cause unwanted crystallization in the sugar solution.  If any sugar splashes onto the sides of the saucepan, use a pastry brush soaked in water to dilute any crystal formation.

While the sugar is cooking, whip the egg whites in a stand mixer on low speed.  Keep it at low until the white are foamy (it should look like the foam on top of beer).  Once foamy, begin whipping at medium speed.  Starting at a low speed helps to make for a stronger meringue.

Once sugar reaches 245 degrees F, pour it into the whipping egg whites in a slow and steady stream.  After all the sugar has been poured, increase the speed to high.  Continue to whip until the mixing bowl is slightly warmer than room temperature to the touch.

Turn down the mixer to medium speed and slowly add the butter a couple tablespoons at a time.  Continue to whip at medium speed until all the butter has been added.  Whip until buttercream is smooth and creamy.

Notes:  If you add the butter when the meringue is too hot, it may melt and the buttercream may not emulsify.  If this happens, place the mixing bowl in the freezer for a couple minutes to cool down the mixture.  Once cool, start whipping again.

Once you have buttercream ready, add about 1/4 cup sweetened red beans.  You can add more if you'd like a stronger red bean taste.  You can use smooth red bean paste or use one that has some whole red beans like I did.  I also doubled the recipe so that I could put thick layers of buttercream between each layer

Azuki Whipped Cream

Whip cream and sugar until semi stiff peaks form.  Gently fold in azuki beans.  Set aside for use on top layer of cake.


Once fully cooled, cut cakes in half.  Assemble cake by frosting the top of the first half with buttercream.  Be sure that the layer of frosting is nice and thick.  Gently place 2nd half of cake, frost with buttercream, then another cake layer.  You should have 3 layers of cake at this point.  On the final layer, frost with the azuki whipped cream.  Garnish the cake with leftover cake crumbs or green tea powder and fresh fruit.



User Reviewsview all rating
Reviewed on: Dec 25, 2012 By
uhm.. how much water do i need to make the adzuki buttercream? u did't said so >.