Matcha azuki, chocolate and strawberry chocolate cake recipe

Matcha azuki, chocolate and strawberry chocolate cake

4 egg whites

40g sugar

4 egg yolks

35g sugar

40g cake flour
1½ tbsp matcha powder/vanilla essence

Steps:

1.     Preheat the oven to 170°C.

2.     Line a baking pan with parchment paper.

3.     Using a hand whisk, whisk egg yolks and sugar well.

4.     Sift in cake flour into egg yolk mixture. Whisk (using hand whisk) until well-combined and aerated.

5.     Beat egg whites until foamy, gradually pour in the sugar, whip until to stiff peaks.

6.     Fold (first: using hand whisk, then: spatula) the egg whites mixture into the egg yolk mixture until just combined (don’t over fold, else batter will turn watery).

7.     Pour the batter into the lined baking pan. Gently tap the sides of the pan to level the batter.

8.     Bake for 20mins until a toothpick inserted into the center comes out clean.

For the chocolate topping:

Melt compound chocolate in microwave together with some whipped cream and mix well. Pour *warm chocolate down the sides of the cake.

Matcha azuki cake 

Chocolate cake 

Strawberry chocolate cake

Chocolate banana cake recipe

Chocolate banana cake

4 egg white

40g sugar

4 egg yolks

30g sugar

40g cake flour

Vanilla essence

Cocoa powder

Used 3 x 15cm Daiso cake tin.

1.     Preheat the oven to 170°C.

2.     Line a baking pan with parchment paper.

3.     Whisk egg yolks and sugar well.

4.     Sift in cake flour, whisk until well-combined and aerated.

5.     Beat egg whites until foamy, gradually pour in the sugar, whip until to stiff peaks.

6.     Fold the egg whites mixture into the egg yolk mixture until just combined.

7.     Pour the batter into the lined baking pan, smooth surface with a spatula.

8.     Bake for 20mins until a toothpick inserted into the center comes out clean.

Matcha and chocolate chiffon cake

Matcha and chocolate chiffon cake

Modified previous matcha chiffon cake recipe
Doubled recipe and changed one portion to cocoa powder.
Used weight of eggs instead of number of eggs.

Not recommended to double recipe (takes very long to fully bake). Had to bake for 50mins at 170°C and 45mins at 160°C.

1 chiffon cake ingredients:

80g cake flour (Used 68g plain flour + 12g corn flour)

100g egg yolk

30g caster sugar

30g vegetable oil

½ tsp baking powder

1/8 tsp salt

3 tbsp matcha powder OR cocoa powder

120ml hot water 

180g egg whites

50g caster sugar

½ tsp cream of tartar

Used 24.5cm spring form pan. (line base with baking paper cos it sticks)

1.     Preheat oven to 170°C. Dissolve green tea powder (cocoa powder) in hot water. Mix well. Let cool down.

2.     Combine flour, baking powder and salt well.

3.     Using hand whisk, whisk egg yolks, stir in 30g of caster sugar until completely dissolved. Add vegetable oil, green tea (cocoa powder) mixture, and sift and whisk in cake flour mixture in sequence. Make sure to combine and stir well between adding each ingredient.  Set aside.

4.     Use an electric mixer to whisk whites (at low speed) till foamy.

5.     Add cream of tartar and beat (at high speed) till bubbles become very small but still visible.

6.     Gradually add sugar and beat (at high speed) till stiff peaks. (The egg whites won’t slip or fall down even if you turn your bowl upside down).

7.     Fold in 1/3 of egg whites into the batter. Gently incorporate all ingredients with a rubber spatula. Repeat this procedure with the rest of the egg whites. Don’t beat or stir too hard, just combine well.

8.     Transfer mixture to cake mold. Bake in preheated oven. Test the cake with a toothpick. If it comes out clean, it’s cooked. Remove from oven and invert the mold immediately (use a knife to run around the edges of mold and take out the cake carefully). Let the cake cool on rack completely.