Matcha Tea Cake Food

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 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!

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 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.

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.