Slices of green tea cake served with cream and red bean paste

We can't make it to the Olympics this year, but as we watch on from our TVs, tablets and smartphones, even in lockdown, there is a way to bring a little taste of authentic Japanese culture into our homes. Why not try a baking project like this light, fluffy and colourful Japanese green tea cake?

What you need

Ingredients

  • 6 egg yolks
  • 90 ml or a bit more than 1/3 cup of milk
  • 1/4 cup or 60 ml of oil
  • 3/4 cup or 100 g of cake flour
  • 15g matcha green tea powder
  • 1/2 teaspoon salt
  • 6 egg whites
  • 1/2 cup 100 g caster sugar
  • 1/2 teaspoon cream of tartar

Tools and utensils

  • Large bowl x 2
  • Measuring cups or jug
  • Whisk
  • Spatula
  • Sift or sieve
  • Electric handheld or stand mixer
  • Baking paper or parchment
  • 20 cm round cake tin
  • Deep oven tray (for water bath)
  • Oven
  • Flat plate
  • Wire rack

What to do

Preheat your oven to 155°C. Line the bottom of the cake tin with baking paper and grease the sides.

In your large bowl, place the egg yolks, milk and oil and whisk until well combined

Sift in the flour and matcha green tea powder and mix until well combined. Set aside.

In your other large bowl, pour in the egg whites and use an electric mixer to beat until foamy.

Add the cream of tartar and beat for a few more seconds.

Slowly add the sugar to your egg white mix while beating. Beat until all the sugar is incorporated and the mix forms a glossy meringue with stiff peaks.

Divide the meringue into three. Gently fold one portion at a time into the green batter until well combined.

When the meringue and green batter are well combined, pour it into your cake tin. Shake the tin gently to even out the mix and remove any big air pockets.

Place your cake tin in a deep oven tray and place it in the oven. Pour some hot water (about 2 cm) into the oven tray to create a water bath.

Bake in the oven for 1 hour and 20 minutes. Insert a metal skewer and remove it. If it comes out clean, the cake is ready. If the mix is still wet or lots of crumbs are sticking to the skewer, then it will need to go back in. Check it regularly every five to ten minutes. When the cake is ready, close the oven door and turn off the heat.

Open the oven door a little bit and allow the cake to cool slowly, in the oven for about 10-15 mins.

Remove the cake from the oven and turn it out onto a flat plate, then peel off the baking paper from the bottom. Flip the cake again onto a wire rack and leave it to cool completely.

To decorate, you can dust the cake with some matcha green tea powder and icing sugar. Serve with cream or yoghurt and fresh berries or Anko bean paste (optional).


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