Matcha Green Tea Cake Food

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.

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.

MATCHA (GREEN TEA) POUND CAKE

Steps:

• Prepare 2 loaf pans (9x5x3) by buttering and lining with parchment paper. Butter the parchment paper as well.
• Preheat oven to 325 degrees.
• In a medium bowl, stir together the flour, matcha, and baking powder.
• In a large bowl, beat together the butter and the powdered sugar for 3 minutes or until light and fluffy.
• Add the yolks into the butter mixture, one at a time, mixing well in between each addition.
• Add the dry ingredients into the butter and yolk mixture and set aside momentarily.
• In a large clean bowl, beat the egg whites and salt until soft peaks form.
• Fold the beaten egg whites into the yolk batter and gently mix until incorporated.
• Pour the batter into the loaf pans and smooth the top.
• Bake for 60 to 70 minutes until this passes the clean wooden skewer test.
• Cool for 10 minutes, dismount and cool on a rack.

MATCHA TEA CAKE

Steps:

• Preheat oven to 350 degrees.
• Grease a cake mold.
• Mix the flour and the green tea powder.
• In a separate bowl, blend butter and sugar with your hands until fluffy. Then add the flour + green tea little by little.
• Add the eggs.
• Blend well until mixture is completely smooth.
• Pour dough into mold and bake for about 35 minutes or until edges start to be golden and tip of knife inserted comes out dry.

GREEN TEA CUPCAKES TOPPED WITH GREEN TEA BUTTERCREAM FROSTING

Steps:

• For the cupcakes: Preheat the oven to 350 degrees F. Line a muffin pan with 24 cupcake liners.
• In a large bowl, mix together the flour, sugar, baking powder and salt until thoroughly blended.
• Whisk together the milk and oil, and add to the dry ingredients. Beat for 2 minutes on medium speed. Add the matcha powder, almond extract and eggs and beat again for 2 minutes on medium speed. Pour the batter into the pans, filling three-quarters of the way full. Bake until cakes test done, about 15 minutes. Allow cupcakes to cool completely.
• For the buttercream: Place the butter in the bowl of an electric stand mixer fitted with a whisk attachment. Add one-third of the sugar and blend well. Add in the remaining sugar one-third at a time, blending well between each addition. Add in the milk and matcha powder and beat until light and fluffy.
• To assemble: Add the buttercream to a large pastry bag with a grass tip and pipe in small dollops to resemble grass.

GREEN TEA COOKIES

Steps:

• Whisk the flour, matcha, baking powder and salt in a medium bowl. Beat the butter and granulated sugar in a large bowl with a mixer on medium-high speed until light and fluffy, about 3 minutes. Beat in the egg and almond extract until combined. Reduce the mixer speed to low and beat in the flour mixture until just incorporated. Turn out the dough onto a large sheet of plastic wrap; shape into a disk. Wrap and refrigerate until firm, about 1 hour.
• Position racks in the upper and lower thirds of the oven; preheat to 325 degrees F. Line 2 baking sheets with parchment paper. Roll out the dough until 1/4 inch thick on a lightly floured surface. Cut out cookies with a 1 1/2- to 2-inch fluted round cookie cutter or biscuit cutter. Reroll the scraps once and cut out more cookies. Arrange about 1 1/2 inches apart on the prepared baking sheets. Sprinkle generously with coarse sugar. Refrigerate until firm, about 15 minutes.
• Bake, switching the pans halfway through, until the cookies are firm but not browned, 17 to 20 minutes. Let cool completely on the baking sheets.

MATCHA MOUSSE CAKE

Steps:

• Heat oven to 180C/160C fan/gas 4. Grease two 20cm cake tins (one should be at least 8cm deep) with oil, and line the base and sides with baking parchment. Tip the egg yolks, caster sugar and vanilla into a large bowl, and the egg whites into a second large bowl. Combine the flour, almonds and 1 /4 tsp salt in a third bowl.
• Using an electric hand whisk, beat the egg whites until doubled in size and holding soft peaks. Transfer the beaters to the egg yolk bowl (no need to clean the beaters first) and whisk until the mixture is thick and pale. Lift the beaters and drizzle the mixture around the bowl - a ribbon should sit on the surface for 2-3 secs.
• With a large metal spoon, transfer a spoonful of egg white to the yolks, and mix to loosen the consistency. Add the remaining whites and gently fold into the yolks, trying to retain as much volume as possible. Stop before the mixture is totally combined. Sprinkle the flour and almond mixture evenly over the surface, then drizzle the cooled butter around the edge of the bowl. Fold everything together until just combined, making sure you scoop the spoon right down to the bottom of the bowl to catch the butter and any pockets of flour. Divide the mixture between the cake tins, level the surfaces, then bake on the middle shelf of the oven for 22-25 mins. Test the cakes are done by inserting a skewer into the centre - it should come out clean. Cool in their tins on a wire rack for 30 mins, then remove the tins and parchment, and leave to cool completely.
• Boil the kettle. Put the gelatine in a bowl of cold water and set aside to soften. Pour 150ml cream and 50ml hot water into a saucepan. Add the matcha powder and whisk over a gentle heat until well combined and steaming. Remove from the heat. Squeeze the water from the gelatine leaves and add them, one by one, to the hot matcha cream, whisking until they're dissolved. Pour the warm cream into a bowl and put in the fridge to cool to room temperature - don't leave it too long or the gelatine will set.
• Line the deepest of your 20cm cake tins with a double layer of cling film, ensuring the sides are well covered. Put one of the sponges in the tin, flattest-side down. Pour the remaining 450ml cream into a bowl and add the icing sugar. Whip until the cream is holding soft peaks, then fold through the cooled matcha cream. Scrape the cream into the cake tin and level the surface. Put the remaining sponge on top, flattest-side facing up, pushing the sponge gently into the cream. Wrap the tin in cling film and chill for at least 4 hrs.
• Put the cream, chocolate and matcha powder in a saucepan and heat very gently, stirring until the chocolate has melted and the matcha is well mixed in. Set aside to cool and thicken for 10 mins. Remove the cake from the fridge and unwrap the tin. Invert the cake onto a cake stand or plate and remove from the tin and the cling film. Using a palette knife held at a 90-degree angle to the side of the cake, scrape around the edge to remove any excess mousse and give the cake a smooth finish. Using baking parchment, create a tight collar, sitting about 2cm taller than the cake. Pour the cooled chocolate glaze over the top, smoothing it to the edge - the collar should prevent it from dribbling down the sides. Chill for 30 mins more, or for up to 24 hrs.
• Carefully pull off the parchment collar. Hold a chopping board (or another object with a straight edge) over half the cake and dust the exposed surface with icing sugar. Arrange fresh cherries and cherry blossom or another edible flower on top, if you like, and serve immediately.

GREEN TEA CHEESECAKE

Steps:

• Mix biscuits and butter and press into base of a 24 cm round cake tin. Spread evenly and press with the palm of your hand. Sprinkle with sesame seeds and refrigerate to firm up.
• Mix together cream cheese, sugar, lemon juice and yoghurt until smooth. Mix in whipped cream. Add dissolved gelatine and mix very gently.
• Pour half mixture into cake tin over biscuit base. Spread with a rubber spatula and return to fridge.
• Mix matcha powder with 1 tablespoon water until smooth. Pour into remaining half of cheesecake filling and mix well. Pour gently into the tin, keeping 1 tablespoon of filling mixture to use for decoration. Use rubber spatula to spread and make a flat surface.
• Add 1/4 teaspoon extra matcha powder to the 1 tablespoon filling to darken it for decoration.
• Use a teaspoon to draw lines on the cheesecake with the darker matcha mix. Use chopsticks to drag horizontal lines and make patterns, as shown in the picture. Refrigerate for 2 hours before serving.