Japanese Green Tea Cake Food

GREEN TEA LAYER CAKE

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.

JAPANESE GREEN TEA CAKE

Steps:

• Heat oven to 350°F.
• Apply a light coating of non-stick spray with flour to a 10-inch fluted tube pan. In a large bowl, add cake mix, eggs, oil, water and Matcha. Beat with an electric mixer on low speed for 2 minutes. Pour the mixture into the pan.
• Bake 35-40 minutes or until a thin knife inserted in the center comes out clean. Cool on wire rack for 15 minutes and remove it from the cake pan to cool completely.
• Meanwhile, beat cream cheese until creamy. Add the powdered sugar, vanilla, and milk slowly until you get the desired texture.
• Frost cake and top with blackberries.

GREEN TEA CHIFFON CAKE

Steps:

• Gather all the ingredients and preheat the oven to 340ºF (170ºC). For a convection oven, reduce cooking temperature by 25ºF (15ºC). You will also need a 17cm (7") chiffon cake pan. Make sure you use the correct chiffon cake pan. The best types are the aluminum ones with a removable base (Do not use non-stick bakeware for chiffon cake - it will not work). Do not grease the mold because the cake needs to cling on the sides and center of the pan for support as it rises or it will collapse.
• In a large bowl, whisk egg yolks and add ⅓ of the sugar. Then add oil and water and whisk all together till combined.
• Sift cake flour, matcha, and baking powder together and add to the egg yolk mixture in 3 separate times. Whisk until totally incorporated and make sure there are no lumps.
• Using a stand mixer, whip the egg whites on medium low speed (speed 4) till opaque and foamy and bubbly.
• Add ⅓ of the remaining sugar and continue whipping. After 30 seconds or so, increase the stand mixer speed to high (speed 10) and add the remaining sugar slowly in small increments. It takes about 2 minutes (since you changed the speed to speed 10) until stiff peaks form.
• To check on stiff peaks, pull up your whisk and see if the egg whites go straight up (stiff peak) and just the tip is soft enough that it folds over, like taking a bow.
• Add ⅓ of the beaten egg whites into the flour mixture using a spatula until the mixture is homogeneous.
• Fold in the rest of the egg whites in 2-3 increments and mix gently but quickly until the mixture is homogeneous.
• Pour the mixture into the ungreased 17cm (7") chiffon cake pan. Tap the pan a few times on the kitchen countertop to release the air bubbles.
• Bake for 30 minutes or until a toothpick inserted comes out clean.
• The cake must be cooled upside down; stick the pan on a tall heavy bottle, leave until cake is completely cool before removing it from the pan.
• Use a thin sharp knife or thin offset spatula and run it around the cake.
• Place the serving plate on top and flip over. The cake will pop out easily. Enjoy!

GREEN TEA (MATCHA) CHIFFON CAKE

Steps:

• Preheat the oven to 325°F/160°C.
• Separate three eggs. Egg yolks in one and whites in another stainless steel bowl.
• Whisk the eggs yolks with the sugar in ingredient (1), then add the oil and subsequently the water. Mix it until homogenous.
• Sieve all the ingredients in (2). Add the sieved ingredients to the egg yolk batter. Mix until homogenous.
• Beat the egg whites until it becomes foamy. Add the castor sugar and cream of tartar. Continue beating at medium speed until it forms firm peaks.
• Add 1/3 of the meringue to the batter, gently mix well.
• Divide the remaining meringue into the 2 portions. Add the first portion to the batter and fold in the meringue gently.
• Once it is almost homogenous, add the second portion. Fold until only traces of meringue are visible.
• Pour the batter into the tube pan.
• Bake at 325°F/160°C top temperature and 375°F/180°C bottom temperature.
• Bake for 25 minutes, check if the top of the cake is too brown or about to crack. Cover with aluminum foil or a small metal tray if necessary.
• Continue to bake for another 40 minutes or until it is cooked.
• Invert the cake on a wire rack. Let it cools fully.
• Lightly tap the cake pan with your palm, while rotating the pan. The cake will eventually detach from the pan.
• Squeeze the side of the cake close to the base until the base detaches from the cake. Remove the base. Serve.

MATCHA GREEN TEA CAKE

Steps:

• Preheat the oven to 350 degrees F (175 degrees C). Grease a 9-inch baking dish.
• Combine eggs, 2 egg whites, and 3/4 cup egg whites in a large bowl; beat with an electric mixer until thick and doubled in volume. Add ingredients one at a time, beating 15 to 30 seconds after each addition, in the following order: sugar, honey, flour, baking powder, matcha, vanilla extract, butter, and buttermilk. Pour batter into the prepared baking dish.
• Bake in the preheated oven until a toothpick inserted into the center comes out clean, about 25 to 30 minutes.

GREEN TEA CAKE

Steps:

• cool the butter under room temperature for a while, then mix the butter with sugar.
• Mix in eggs, one at a time.
• Sift in BP, Cake Flour, and Salt, mix well.
• Dissolve the Green Tea Powder in the milk, then add in the batter.
• Bake the cake with 180C (about 370F) temperature, for about 30-35 minutes.

GREEN TEA JAPANESE SPONGE CAKE - KASUTERA

Steps:

• Separate the egg whites from yolks into two large bowls.
• Whisk sugar, honey, vanilla, green tea powder, and salt into egg yolks until everything is mixed together.
• Place bowl in a large pan of hot water.
• With an electric mixer, beat about 5 minutes on medium-high speed until pale yellow and doubled in volume.
• Gently fold in flour.
• In the large bowl, beat egg whites in electric mixer on a low speed 1 minute, increasing speed to medium-high until eggs are foamy.
• When the eggs are foamy, sprinkle in one tablespoon of sugar and cream of tartar.
• Beat until the egg mixture is stiff.
• Using a spatula, fold the egg whites gently so the bubbles in eggs are not destroyed.
• Preheat oven to 325 degrees.
• Use parchment to line the bottom of two loaf pans.
• Grease the parchment.
• Pour batter into pan.
• Place pans on middle rack of oven 35 to 45 minutes or until golden brown. When done, cake sides will pull away from pan slightly; top will be flat and feel spongy when pressed with finger.
• Cool for 20 minutes.
• Run a small knife between edge of cake and pan. Remove from pan carefully.
• Pull off parchment and cool completely.
• Cut, serve and enjoy!

GREEN TEA (MATCHA) CAKE WITH WHITE CHOCOLATE FROSTING

Steps:

• Preheat oven at 375 degrees Fahrenheit. Grease the bottom and the sides of two 20-cm diameter with melted butter. Cover the bottom and sides of both pans with parchment paper, and grease the parchment papers once again with melted butter. Set aside.
• In a large mixing bowl, mix the softened butter and granulated sugar using an electric mixer until well combined and soft. Add in the egg yolks and continue mixing using the electric mixer until well combined and creamy.
• In a separate bowl, combine the all-purpose flour, baking powder, and matcha powder using a whisk. Pass the mixture through a sieve to make it uniform. Add the flour mixture into the butter-sugar-egg yolk mixture 1-2 tablespoons at a time and fold using a rubber spatula until they are well combined. If the batter is too dry to fold, add a couple of tablespoons of milk to moisten it up.
• In a separate bowl, beat the egg whites using an electric mixer until it reaches soft peaks. Add the egg whites 1/3 at a time into the cake batter and fold gently using a rubber spatula.
• Pour half of the cake batter into one baking pan, and the other half into the other baking pan. Bake at 375 degrees Fahrenheit for 12-15 minutes. To check, stick a toothpick in the middle of the cake. If the toothpick comes out clean, then the cake is ready. When the cakes are baked, remove immediately from the pans and let cool at room temperature.
• To make the white chocolate frosting, mix together the butter, confectioner's sugar, melted white chocolate, salt, and milk in a large mixing bowl using an electric mixer until well combined and creamy. Refrigerate if it's not being used immediately.
• To assemble the cake, place one cake layer on a flat surface and spread the frosting on top. Place another cake layer on top of the frosting. Finish by covering the top and sides with frosting. Top with matcha powder.