Matcha Green Tea Cake + Vanilla Yoghurt Frosting | Kenko Tea


Long time no see. It has been a very long time since I've last posted. But I digress. It has been an absolutely almost-10-week long term and sh*t has hit the fan. It may have been stupid of me to have written this post since I've got TWO upcoming exams later on this week, but you know what? Food is a priority too (right?). 

I literally will go crazy if I have to breathe another word of Jane Eyre in my English vocabulary. Now don't get me wrong, it's a fantastic read (and I mean it), but it has been eating me alive for 8 weeks now. Its like listening to your favourite song over and over again until it peeves you off, which in that case, you may then you can delete it from your playlist while you'll never reconsider it for at least another 10 months of your life. Except Jane Eyre don't let you quit when you want to, it tells you when it wants you to (aka until when le exam is done). I think I'm going crazy to be personifying this book.

Well other than my existential crisis, I've been baking to keep myself sane. There is something calming about the kitchen which I, myself cannot explain. Well whatever magical-stress-calming-power that resides there, I'll take my chances. And wholla, I present to you - green tea/match cake. 

Like all typical Asians, green tea is a popular flavour within an Asian family, and so unsurprisingly...it was a big hit! (devoured in record time) But no jokes, if you like green tea, you will like this cake. For me, heavy, green tea glunky mud cake tastes pretty terrible. So while its not completely 'clean', it is much healthier than normal cakes. I ultimately tried to make a green tea cake that was soft, fluffy, light and subtly fragrant with green tea powder. A good green tea cake also has to be made with good green tea powder! I'm really lucky that kenko green tea supplied me with some. Hearts to you guys!









Notes:
It is really important that you use good-quality green tea powder.
Use a wider based cake tin (I made the unfortunate mistake of not doing that) and line with 2 sheets  of baking paper to avoid a soggy bottom!
Lemon just helps stabilize the egg whites - so its important!
I adapted my recipe from here, and I would really recommend following the tips into making it
Unfortunately it is not vegan, but do not digress! I put on my internet exploring skills and have found an alternative recipe (its muffins!) link that tastes just as good. I love ryoya's videos! they are so cute :)

Matcha Green Tea Cake + Vanilla Yoghurt Frosting 

Makes one cake

Ingredients:


For Cake:

2 tsp matcha powder

4 egg yolks
10 g (about 2 and 1/2 tsp) light cane sugar
30 g (about 2 tblp and 1 tsp) flavourless oil (I used grapeseed)
40 grams (1/3 cup) cake flour
4 egg whites
1 teaspoon lemon juice
45 g (about 3 and 3/4 tbsp) light cane sugar

For Vanilla Yoghurt:
1/2 Cup honey sweetened Yoghurt
1 tsp Vanilla Extract

To decorate:
Strawberries. Pistachio/Roasted hazelnut pieces. Sprinkle of matcha

Pre-heat oven to 160 Degrees Celsius. Line the bottom of cake pan with two layers of baking paper, grease the walls oil then set aside. In a small bowl, combine 2 tsp matcha powder with 1 tbsp and 1 tsp of hot water, stir with a spoon until matcha powder is fully dissolved in the water. Add 2 tablespoons of cool water and whisk until matcha is thoroughly mixed.

In another large bowl, combine egg yolks and sugar. Whisk until the sugar is fully dissolved and incorporated into the egg yolk, then add oil and mix well. Pour in match mixture, whisk until mixed evenly, add in flour until mixed in evenly (its ok if its a little bit lumpy). 

In another medium sized bowl, add the egg whites. Whisk with an electric mixer at low speed until the egg white starts foaming, about 1 minute. Stop mixer and add in lemon juice. Mix again at medium speed until the foam bubbles become tiny, firm and even, about another 3 minutes. Add sugar slowly and mix at high speed until the mixture has a firm peak when you lift the mixer from the mixture. Now to move quickly -

Add half of the egg white mixture into the egg yolk mixture. Use a whisk to mix gently, until the egg white is just mixed. Add the rest of the egg white mixture and continue to mix, until fully incorporated. Change to use a rubber spatula - fold the batter gently, until the batter becomes a consistent, pale green colour, mixed through.

Pour the batter into the cake pans, slowly and from about 30 cm high. Jiggle pan till batter is level. Bake until the middle of the cake doesn't make a 'squishing' sound when pressed gently, about 55 minutes - If the surface turns brown, move the cake pans to the bottom rack and continue to bake until cooked through. Remove the cake from the oven. Using a towel or two (so as not to damage the table), drop each cake pan from 30 cm high onto the towels about 3 times. (helps prevent the cake from shrinking) Then flip the cake pans and allow the cakes to cool upside down on a cooling rack.

When the cakes have cooled down, use a knife to separate the cake from the pan first. The cake should then come out easily when you flip the pan. Peel off and discard the parchment.

While waiting for the cake to cool, make the yoghurt topping. In a bowl, whisk yoghurt until smooth, then add in vanilla extract and mix until fully incorporated. 

To assemble:
Top yoghurt frosting and desired toppings and serve.

- So, I thought

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ABOUT THE AUTHOR

Potato, Coffee + Generally Food obsessed Brisbane Chick.

10 comments

  1. What a gorgeous green color! I bet the taste was perfect too, especially for those green tea lovers like myself. Thanks for sharing!

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  2. Hello! Just stumbled across your blog and wanted to say that your photos here are absolutely stunning - makes we want to dig right into that cake! I have never used green tea and baking but you have convinced me to give it a go - that green colour is gorgeous and I can imagine how well it would go with the vanilla yogurt, nuts and berries.
    Also so do not blame you for any blog absence through exams - I know that feeling only too well! :)

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  3. AMAZING matcha cake. It looks so light and fluffy. Especially love the photography of it too.. makes me crave a slice even more!

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  4. This cake looks like heaven. I want to dive right in. Love the photos! The contrast of the green cake and then the red strawberry just invokes a homey feeling for me. Yum!
    - Regine

    ReplyDelete
  5. @Oana, Thanks your for you lovely comment and no problem!

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  6. @Claudia Brick Thank you so much for your comment! (And I know right! Good thing I'm finishing soon!)

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  7. @butter and brioche, Thanks so much Thalia!

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  8. @Find my rice, Thank you so much! It makes me so happy to hear that

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