Simplicity! Green tea cake/pastries

The  first time I made the green tea cake was with butter cream frosting, though I enjoyed the cake, butter cream frosting was totally out of place, it didn't gel well with the cake (wrt my taste). After that series of time I tried with fresh cream, simpler but a killer combo! Few weeks before while I was in Netherlands along with a friend, we binged on most delicious sushi, chicken wings and finished it off with a scoop of green tea ice and black sesame seed ice. Black sesame seed ice cream was interesting not something I long or look forward to eat again….but green tea ice cream I always long for. Since making ice cream wasn't in agenda, I had to opt for green tea cake. Made them as sheets and layered them as little pastries along with fresh whipped cream. Everyone at the work place enjoyed it Tada!. Though this recipe was not intended for the blog purpose (no fancy pictures), I have to record them here since cake was super light and spongy! Happy baking!

Tweaked this recipe from here.

Actual recipe calls for 8 gram of matcha powder I added only 5 gram, due to the availability of matcha in my pantry., only difference was flavour and colour was subtle. Next time I would go by 8 gram.

Green Tea cake

Ingredients

3 yolk

50 gram Sugar

45 gram Oil

5 Egg white

35 gram Water

85 gram Flour

1 tspn Baking powder

8 gram Matcha powder

1/2 tspn Vanilla essence

Pinch of salt

Method

Preheat the oven at 170 degree C.

Whip egg whites to stiff white peaks. Cream egg yolk along with sugar until ribbon like texture is formed.  Add oil and vanilla essence and whip for about 2 -3 minutes until well combined. Next fold in egg white, water and flour to egg mixture in three batches along with pinch of salt. Pour the cake batter to prepared (greased and dusted with flour) rectangular baking tray. Bake the cake in preheated oven for about 12 to 15 minutes, until the toothpick inserted comes out clean.

Let the cake cool to room temperature, using cookie cutter cut the cake sheet to individual round pieces.

Fresh cream filling

300 ml Fresh cream

80 gram Sugar

1 tspn Vanilla essence 

1/2 tspn Matcha powder

Combine sugar, fresh cream and vanilla essence and whip until soft peaks are formed. Separate one cup of whipped cream for pipping and combine match powder in it.

Layering and frosting

Layer two individual round cake pieces along with fresh cream. Use the same fresh cream for frosting. Pipe little flowers  with fresh cream mixed with matcha powder and garnish with raspberries and mint leaves. (fell free to show your own frosting talent :))