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    Matcha (Green Tea) Cake: Ingredients Grams Percentage

    Uploaded by

    yapkuisun
    This document provides a recipe for a matcha (green tea) cake with the following key steps: 1) It lists the ingredients for the cake batter and whipped cream topping along with their percentages by weight. 2) The cake batter is made by mixing egg yolks, oil, sugar and matcha powder then folding in egg whites. 3) The batter is baked in a water bath at 160C for around 55 minutes, cooled, and assembled by layering the cake with a matcha whipped cream filling and frosting.

    Copyright:

    © All Rights Reserved
    Download as DOCX, PDF, TXT or read online from Scribd

    Matcha (Green Tea) Cake: Ingredients Grams Percentage

    Uploaded by

    yapkuisun
    110 views2 pages
    This document provides a recipe for a matcha (green tea) cake with the following key steps: 1) It lists the ingredients for the cake batter and whipped cream topping along with their percentages by weight. 2) The cake batter is made by mixing egg yolks, oil, sugar and matcha powder then folding in egg whites. 3) The batter is baked in a water bath at 160C for around 55 minutes, cooled, and assembled by layering the cake with a matcha whipped cream filling and frosting.

    Original Description:

    A recipe of Green Tea Cake

    Original Title

    Green Tea Cake

    Copyright

    © © All Rights Reserved

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    This document provides a recipe for a matcha (green tea) cake with the following key steps: 1) It lists the ingredients for the cake batter and whipped cream topping along with their percentages by weight. 2) The cake batter is made by mixing egg yolks, oil, sugar and matcha powder then folding in egg whites. 3) The batter is baked in a water bath at 160C for around 55 minutes, cooled, and assembled by layering the cake with a matcha whipped cream filling and frosting.

    Copyright:

    © All Rights Reserved
    Download as DOCX, PDF, TXT or read online from Scribd
    Download as docx, pdf, or txt
    110 views2 pages

    Matcha (Green Tea) Cake: Ingredients Grams Percentage

    Uploaded by

    yapkuisun
    This document provides a recipe for a matcha (green tea) cake with the following key steps: 1) It lists the ingredients for the cake batter and whipped cream topping along with their percentages by weight. 2) The cake batter is made by mixing egg yolks, oil, sugar and matcha powder then folding in egg whites. 3) The batter is baked in a water bath at 160C for around 55 minutes, cooled, and assembled by layering the cake with a matcha whipped cream filling and frosting.

    Copyright:

    © All Rights Reserved
    Download as DOCX, PDF, TXT or read online from Scribd
    Download as docx, pdf, or txt
    of 2

    Matcha (Green Tea) Cake

    Ingredients Grams Percentage


    1 Castor Sugar 10 25.00%
    2 Egg Yolk 60 150.00%
    3 Corn Oil 30 75.00%
    4 Green Tea Powder 5 12.50%
    5 Cake Flour 40 100.00%

    6 Egg white 105 262.50%


    7 Cream of Tartar (1/16 tsp) - -
    8 Castor Sugar 45 112.50%

    Whipped Cream:
    9 Diary Cream (Chilled) 200 500.00%
    10 Green Tea Powder 5 12.50%
    500 1250.00%

    5 grams green tea powder, add 20 grams boiling water, add 30 grams room
    temperature water, mix thoroughly, set aside to cool down.

    1. To make cake, trim 5 mm thick corrugated cardboard to fit sides of 23 x 15 cm cake


    pan. Wrap each piece of cardboard in aluminium foil, shining side facing out. Line
    bottom of 20 x 12 x 7.5 cm cake pan with 2 layers of parchment paper.

    2. Preheat oven to 160°C. Measure ingredients for cake and prepare green tea as
    detailed above.

    3. Whisk 10 g castor sugar with egg yolks till dissolved. Add corn oil. Whisk till
    just combined. Add green tea. Whisk will just thoroughly mixed. Sift cake flour into
    mixture. Whisk till just thoroughly mixed but small lumps are still visible.

    4. Separately whisk egg whites till frothy. Add cream of tartar. Whisk till thick foam forms.
    Gradually add 45 g castor sugar whilst still whisking. Continue to whisk till firm peak
    stage.

    5. Thoroughly whisk yolk mixture, which should be smooth now. Add half of egg whites.
    Mix with whisk till almost even. Add remaining egg whites. Mix with whisk till almost
    even. Scrape down and fold with spatula till just evenly mixed, banging mixing bowl
    against worktop 2-3 times.
    6. Pour batter into 20 x 12 x 7.5 cm cake pan, slowly and from about 30 cm high. Jiggle
    pan till batter is level.

    7. Place cake pan holding batter in 23 x 15 cm cake pan. Tuck cardboard between 2
    pans. Bake till middle of cake doesn't make squishing sound when pressed gently,
    about 55 minutes.

    8. Remove pans from oven. Remove cardboard and outer pan. Drop pan holding cake
    fromabout 30 cm high, 2-3 times. Invert pan onto wire rack. Leave till just cool.

    9. As soon as cake is cool, slide knife along sides of pan. Unmould cake. Discard both
    layers of parchment paper.

    10. To make whipped cream, whisk cream till just thick enough to hold its shape. Add
    green tea powder. Whisk till evenly mixed and cream is dead stiff.

    11. To assemble, cut cake horizontally with serrated knife or cake slicer into 2 equal
    halves.Set aside bottom half of cake. Invert top half so that cut side faces up. Spread
    with half of whipped cream. Top with remaining half of cake, cut side down. Spread with
    remaining whipped cream. Smooth top. Trim about 1 cm from 4 edges.

    12. Transfer cake to serving plate. Refrigerate till ready to serve. Enjoy trimmings whilst
    waiting.

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