Asian cuisine combines such a wide range of ingredients and traditions that it lends itself readily to creative experimentation. Hotbeds of these creative forces often arise in major trading ports throughout the Pacific Rim, and one such destination port is Hong Kong.

Since Hong Kong is a key trading port and an economic powerhouse, it serves to centralize not just spectacular Cantonese cuisine, but also the traditions and recipes of dozens of other cultures. This array of input gives rise to all kinds of interesting ideas. One of those ideas is a dessert just as impressive with our Aberdeen Harbor Green Tea Chiffon Cake. Green tea is made from Camellia sinensis leaves that have not undergone the same withering and oxidation that are applied when processing them into oolong tea and black tea. Green tea contains phytochemicals, such as polyphenols and caffeine. Polyphenols found in green tea include epigallocatechin gallate (EGCG), epicatechin gallate, epicatechins and flavanols. Black tea is processed in a way that allows for fermentation whereas green tea’s processing avoids the fermentation process. As a result, green tea retains the maximum amount of antioxidants and poly-phenols, the substances that give green tea its many benefits. The mean content of flavonoids and catechins in a cup of green tea is higher than that in the same volume of other food and drink items that are traditionally considered to promote health. So, for our Cake, we’ll use Green Tea powder to color and flavor the cake, and for the filling, we’ll make our own home-made almond-milk whipped cream. The cake is made in the same style as a jelly roll, taking the cooked cake, rolling it in a kitchen towel and cooling it before stuffing it with the whipped almond cream.

Onward to cooking our magical Aberdeen Harbor Green Tea Chiffon Cake:

Aberdeen Harbor Green Tea Chiffon Cake:

Ingredients:

1 cup cake flour
4 eggs
3 TBSP Evaporated Cane Juice Crystals
4 TBSP water
4 tsp Green Tea Powder (Matcha)
1 tsp vanilla Extract
1/2 tsp. almond Extract
1/4 tsp. sea salt
1 1/2 tsp. baking powder
1/2 tsp xanthan gum

Almond Milk Whipped Cream

3 cups water, divided
1 cup whole almonds
3 TBSP organic maple syrup
3 TBSP agar-agar flakes
1/2 tsp. vanilla extract
1/8 tsp sea salt
1/8 tsp almond extract

Preparation:

• First, make the whipped cream. In a saucepan, place 2 cups water, and bring to a boil. Add the almonds, boil for 1 minute, remove the pan from the heat, and set aside for 5 minutes. Drain.
• Transfer the almonds to a food processor and process for 2 minutes until a fine meal. While the processor is running, drizzle in the remaining 1 cup water, and process for 1 minute more.
• Line a colander or strainer with a double thickness of cheesecloth or coffee filters and pour the almond milk mixture through the cheesecloth to strain.
• In a saucepan, combine the almond milk, maple syrup, agar-agar flakes, and salt, and bring to a boil while stirring with a whisk. Reduce heat to low, simmer for 5 minutes while whisking occasionally until the agar-agar flakes are dissolved completely. Whisk in the vanilla and almond extract, and transfer the mixture to a glass container. Place a piece of waxed paper on top to prevent a skin from forming. Chill until firm.
• When the mixture is firm, place in the food processor, and process for 2 minutes or until light and creamy. Refrigerate.
• Now make the cake. Preheat oven to 375 degrees. Prepare a Jelly Roll style pan about 10x15x1-inch by lining it with aluminum foil and greasing the foil well. In a small bowl add flour, salt, xanthan gum and baking powder and mix well. Set aside.
• Separate eggs into whites and yolks. Beat egg whites until they are stiff enough to stand in peaks. Set aside. In a large bowl add egg yolks, cane crystals, vanilla and almond extracts and water. Mix well. Add the flour mixture to the egg yolk mixture and mix together well. Fold the beaten egg whites into the egg yolk/flour mixture. Spread the batter evenly into the prepared pan. Bake until the cake springs back when pressed lightly with a finger, approximately 12-15 minutes.
• While the cake is baking prepare a smooth dishtowel by laying it out on the countertop and dusting it well with flour. When the cake is done, remove it from the oven and immediately invert the cake on to the dishtowel. While still hot roll the cake up in the dishtowel starting from the narrow end. Allow the cake to cool completely on a rack, seam side down. Line the rack with paper to prevent the rack lines from indenting the cake. Unroll the cooled cake, set the towel aside. Spread the whipped cream as evenly as possible. Re-roll the cake without the towel. Move the cake to a platter for slicing.