GREEN TEA CREPE CAKE
This light cake filled with delicious Green Tea Pastry Cream is best assembled on the day it is being served. Refrigerate, assembled and uncovered, up to 1 day. Martha made this recipe on episode 508 of Martha Bakes.
Provided by Martha Stewart
Categories Food & Cooking Crepe Recipes
Time 1h40m
Number Of Ingredients 10
Steps:
- Crepes: Place flour, granulated sugar, salt, milk, eggs, vanilla, and butter in a blender. Blend well, about 1 minute, scraping down sides as needed. Refrigerate in blender jar at least 2 hours and up to overnight.
- Process batter again in blender briefly to remove lumps. Lightly coat a 10-inch crepe pan or 12-inch nonstick skillet with butter. Heat over medium until just starting to smoke. Remove from heat; pour about 3 tablespoons batter into center. Swirl to cover bottom. Reduce heat to medium-low; return pan to heat. Cook until edges are golden and center is dry, about 40 seconds. Flip crepe. Cook 15 seconds more. Slide crepe onto a parchment-lined baking sheet. Repeat with remaining batter, adding more butter and adjusting heat as needed; stack crepes. Let cool completely.
- Assembly: For shingled sides on the cake, use the ring from a 10-inch springform pan. Place 1 crepe, golden-side up, on a flat serving plate. Spread 1/4 cup pastry cream over crepe, leaving 1/2-inch border if using ring. Top with a second crepe. Using 24 crepes total, continue layering crepes and pastry cream, ending with a crepe on top; if using ring, slide it down sides of crepes. Refrigerate cake until firm, at least 1 hour and up to 6 hours.
- Just before serving, remove ring from cake, if using. Place parchment strips under perimeter of cake. Whisk together confectioners' sugar and matcha; sift over top of cake.
GREEN TEA CAKE
Soft and spongy green tea cake - full of flavor, and not too sweet. This recipe has been widely enjoyed by family and friends, and I reap the side benefit of having the whole kitchen filled with the blissful aroma of green tea every time I make this. This can also be made into 12 cupcakes.
Provided by annie_c
Categories Desserts Cakes Sheet Cake Recipes
Time 45m
Yield 8
Number Of Ingredients 7
Steps:
- Preheat oven to 350 degrees F (175 degrees C).
- Beat eggs together in a bowl using an electric mixer on medium speed until volume doubles or triples, about 7 minutes. In the following order, add sugar, honey, flour, baking powder, green tea powder, and water to eggs, beating 15 to 30 seconds before each addition. Pour batter into a 9-inch cake pan.
- Bake in the preheated oven until a toothpick inserted in the center comes out clean, 25 to 30 minutes.
Nutrition Facts : Calories 151.4 calories, Carbohydrate 30.3 g, Cholesterol 69.8 mg, Fat 2 g, Fiber 0.3 g, Protein 3.7 g, SaturatedFat 0.6 g, Sodium 88 mg, Sugar 21.1 g
GREEN TEA LAYER CAKE
This is a light and moist cake that is not too sweet and has a refreshing green tea fragrance. The frosting uses cream cheese but has enough sweetness to mask the sour taste. The matcha (green tea) powder gives it a delicate green hue too. This cake can also be baked as a sheet cake in a 9x 13 inch pan or as 2 separate round cakes in two 8-inch round pans. Adjust baking time accordingly.
Provided by TIRAMISUKI
Categories World Cuisine Recipes Asian Japanese
Time 1h40m
Yield 12
Number Of Ingredients 16
Steps:
- Preheat oven to 350 degrees F (175 degrees C). Grease and flour 2 8-inch round pans. Sift together the all-purpose flour, cake flour, baking soda, salt, and green tea powder; set aside.
- In a large bowl, beat together sugar, oil, and eggs until smooth. Stir in 1 1/2 teaspoons vanilla. Beat in the flour mixture alternately with the yogurt, mixing just until incorporated. Pour batter into prepared pans.
- Bake in the preheated oven for 30 to 40 minutes, or until a toothpick inserted into the center of the cake comes out clean. Cool on wire rack for 30 minutes before turning out of the pans.
- To make Green Tea Frosting: Sift together confectioners' sugar and green tea powder. In a medium bowl, combine tea mixture with butter, cream cheese, vanilla and milk. Beat with an electric mixer until smooth.
- To assemble the cakes: when the cakes are completely cooled, put one layer on a flat serving plate. Spread a thin layer of frosting over it. Place the other layer of cake on top, and spread frosting to cover the top and sides of cake. Dust with green tea powder if desired. Serve cold or at room temperature.
Nutrition Facts : Calories 449.1 calories, Carbohydrate 53.1 g, Cholesterol 60.6 mg, Fat 24.4 g, Fiber 0.5 g, Protein 5.4 g, SaturatedFat 6.2 g, Sodium 366 mg, Sugar 35.3 g
GREEN TEA CREPE CAKE RECIPE - (4.4/5)
Provided by BobN
Number Of Ingredients 20
Steps:
- In a food processor, mix all the crepe cake ingredients until smooth. Cover the batter with plastic wrap and refrigerate for an hour or up to 2 days. To prepare pastry cream, cook milk, vanilla and salt in a saucepan over medium heat to bring the mixture just to a boil. Stir occasionally. Whisk in matcha powder. In a bowl whisk together egg and sugar until the mixture becomes pale. Add cornstarch and flour, mix until smooth. Slowly add 1/3 of milk mixture to egg mixture, whisking continuously. Pour the milk-egg mixture back to the saucepan. Cook over low heat and whisk continuously until the custard is thickened, about 3 to 4 minutes. Remove from heat. Pour the custard through the sieve and into a bowl to make it super smooth. Let cool for 15 minutes. Put a plastic wrap right on top of the cream to prevent skin forming. Refrigerate until cold and set, at least 3 hours or up to 2 days. To prepare crepes, heat a 9-inch skillet over medium-high heat with a light coating of oil. Pour 1/4 cup batter into skillet, swirling it until it evenly coats the bottom. Let it cook undisturbed until the bottom is golden and the top is set, about a minute. Carefully flip to another other and cook for 15 to 20 seconds. Transfer the crepe to a baking sheet to cool. Continue with the remaining batter. It's fine to stack the crepes to cool completely. To assemble the cake, lay first crepe on the serving plate and spread with 1/4 cup pastry cream. Repeat with all the crepes until you place the last crepe. Chill the cake in fridge. Sprinkle with powdered sugar before serving.
STEAMED GREEN TEA CAKE
Make and share this Steamed Green Tea Cake recipe from Food.com.
Provided by DrGaellon
Categories Dessert
Time 35m
Yield 12 serving(s)
Number Of Ingredients 7
Steps:
- Set a bamboo steamer large enough to contain a 9x9 inch pan over simmering water. Sift together the cake flour, baking powder and green tea powder.
- In another bowl, combine the egg yolks, sugar, water and vanilla extract. Using an electric mixer, beat on medium speed until mixture has tripled in volume. Fold in the flour mixture, mixing just until combined.
- Beat the egg whites until they form stiff peaks. Gently fold whites into the egg yolk mixture. Pour batter into the cake pan.
- Place cake pan in steamer. Stretch a kitchen towel over the cake pan without touching the surface, then cover with steamer lid. Steam cake for 20 minutes, or until a toothpick inserted in the center comes out clean. Cool in pan 10 minutes, then turn onto wire rack to cool completely. Sprinkle with black sesame seeds for garnish if desired.
Nutrition Facts : Calories 181, Fat 2.6, SaturatedFat 0.8, Cholesterol 105.8, Sodium 50.6, Carbohydrate 34.5, Fiber 0.3, Sugar 21.1, Protein 4.5
GREEN TEA PASTRY CREAM
This filling was used to assemble layers of crepes for the Green Tea Crepe Cake. Martha made this recipe on episode 508 of Martha Bakes.
Provided by Martha Stewart
Categories Food & Cooking Dessert & Treats Recipes
Time 30m
Yield Makes about 6 cups
Number Of Ingredients 9
Steps:
- In a medium saucepan, combine milk, 1/4 cup sugar, vanilla bean and seeds, and salt. Cook over medium until mixture comes to a simmer. Add matcha; whisk to combine.
- In a medium bowl, whisk together egg yolks, cornstarch, and remaining 1/4 cup sugar. Whisking constantly, slowly pour about 1/2 cup hot-milk mixture into egg-yolk mixture. Continue adding milk mixture, 1/2 cup at a time, until incorporated. Pour mixture back into saucepan and cook over medium, whisking constantly, until it thickens and comes to a boil. Let boil, still whisking, 2 minutes.
- Remove from heat and strain through a fine sieve into a bowl. Add butter and stir until butter melts and mixture cools, about 5 minutes.
- Cover with plastic wrap, pressing it directly onto surface of pastry cream to prevent skin from forming. Refrigerate until chilled, at least 2 hours and up to 2 days.
- Just before using, stir pastry cream with a flexible spatula until smooth. Whip heavy cream to soft peaks and fold into pastry cream.
GREEN TEA LAYER CAKE
Adapted from a recipe by Tiramisuki at allrecipes.com. Can also be baked as a 13x9 sheet cake, 2 8" rounds, or 24 cupcakes; adjust baking time appropriately. (For cupcakes, you may want to increase the frosting by 50%.) If you do not have easy access to matcha, you can empty green tea tea bags into your spice grinder, and process them to powder. Green tea chai adds a subtle hint of spice and makes a nice substitution.
Provided by DrGaellon
Categories < 60 Mins
Time 55m
Yield 12 serving(s)
Number Of Ingredients 17
Steps:
- Preheat oven to 350°F Grease and flour 2 9" round pans. Sift together the all-purpose flour, cake flour, baking soda, salt, and green tea powder; set aside.
- In a large bowl, beat together sugar, oil, and eggs until smooth. Stir in 1 1/2 teaspoons vanilla. Beat in the flour mixture alternately with the yogurt, starting and ending with flour, mixing just until incorporated. Fold in optional adzuki beans, if using. Pour batter into prepared pans.
- Bake in the preheated oven for 30 to 40 minutes, or until a toothpick inserted into the center of the cake comes out clean. Cool on wire rack for 30 minutes before turning out of the pans.
- Sift together confectioners' sugar and green tea powder. In a medium bowl, combine tea mixture with butter, cream cheese, vanilla and milk. Beat with an electric mixer until smooth.
- Assemble cakes as you would any layer cake. Dust with green tea powder for garnish if desired.
Nutrition Facts : Calories 444, Fat 24.7, SaturatedFat 6, Cholesterol 68.5, Sodium 361.1, Carbohydrate 51.5, Fiber 0.5, Sugar 34.3, Protein 4.9
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