me, myself and matcha

so it’s clearly been tooo long since i last posted as beckii constantly reminds me 😉 haha but i’ve been quite busy with relo’s staying over from overseas.. etc.. so to apologise i’ve decided to post something yummy

i’ve always been obsessed with everything matcha.. matcha gelato (best one’s on lygon st – il dolce freddo), matcha soft serve (nothing can beat japan’s soft serve), matcha frozen yoghurt (majorly recommend cacao green), matcha smoothie (make this yourself at home!), matcha chiffon cake (footscray always has really good ones!)

so since my family has always liked green tea chiffon cake too i figured i might as well give it a go and grabbed a recipe which looked ok-ish from the net.

i changed the consistency of the ingredients around a bit because i thought it would be too sweet and i was right.  and defs not enough matcha flavour so i added a bit extra but even then it still wasn’t enough so i defs recommend going a bit crazy with the matcha flavour

ingredients:

  • 1 cup all-purpose flour
  • 1 cup cake flour (self-raising flour)
  • 1 teaspoon baking soda
  • 1 teaspoon salt
  • 4 teaspoons powdered green tea – i added 5 tsp and it still wasnt enough so i would probably recommend 7 or more tsp
  • 1 1/4 cups white sugar
  • 1 cup vegetable oil – i used olive oil cos we dont have vegetable oil at home and it turned out fine as well
  • 3 eggs
  • 1 cup plain yogurt – yogurt seemed like a bit of a weird thing to use in a cake but it ended up making the cake really aromatic and creamy but because i ran out of yogurt i ended up using only 3/4 cup yogurt and 1/4 cup milk and the cake still turned out ok but i think i might go for 1/2 yogurt 1/2 milk nxt time because the yogurt taste was a bit too overpowering and overwhelmed the greentea aroma.  but NOTE i added an extra 2 tsp of self-raising flour to the 1/4 milk because if not the mixture would probably have been too liquid-y
  • 1 1/2 teaspoons vanilla extract
Icing ingredients:
  • 1 1/4 cups confectioners’ sugar – i only added 1 cup of icing sugar cos i figured it would be too sweet and i was right try substituting with for a lighter more fragrant taste fresh cream or whipped cream
  • 2 teaspoons powdered green tea – i added 5 tsp and still wasnt enough so go crazy with your green tea powder!
  • 2 tablespoons butter, softened
  • 1 (3 ounce = about 85g) package cream cheese, softened – cream cheese ended up making the icing very fragrant and i loved it but if anything a bit too heavy so try substituting some with fresh cream or whipped cream 🙂
  • 1/2 teaspoon vanilla extract
  • 1 1/2 teaspoons milk
Directions:
  1. Preheat oven to 175 degrees C.
  2. Grease and flour 2 – 9 inch round pans. Sift together the all-purpose flour, cake flour, baking soda, salt, and green tea powder; set aside.
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    IMG_0885

  4. In a large bowl, beat together sugar, oil, and eggs until smooth. Stir in 1 1/2 teaspoons vanilla.
  5. IMG_0887

  6. Beat in the flour mixture alternately with the yogurt, mixing just until incorporated. Pour batter into prepared pans.
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    IMG_0896

  8. 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.
  9. IMG_0912

  10. 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.
  11. IMG_0910

  12. 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.

IMG_0916

the icing’s a bit too sweet and too heavy so i would recommend just spreading it on one half of the cake first and try it yourself if you don’t like it then just leave half with icing and half without which is what i did.  my parents favour the cake WITHOUT icing, i personally prefer it with just because it ends to the fragrance but it does make the cake a bit too rich and sweet.
so what do i think of the cake? it’s alright but nothing fantastic – i still prefer the hk-style chiffon cakes which are very light and fluffy.  this cake is more pound cake/butter cake style so a bit heavier and thicker.  if there was more of a matcha flavour to it i think it would be a lot better so defs go nuts with the matcha powder.
matcha powder can be bought at most asian grocers they might be a bit pricey for a little can but you can do a lot of things with it at home – green tea smoothies, green tea ice cream, green tea cake.. etc.. 🙂
so get your ovens up bakers and RELEASE YOUR INNER MASTERCHEF!! 🙂
we’d love to see the results of your bake sesh so leave comments/photos/suggestions/recipes up for us to see!! 🙂
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