Saturday, June 26, 2010

Baking with Friends, Episode 3: Green Tea Layer Cake

This monthly gathering really increases our baking desires. After every session, we will start to plan for the next and rattling off potential projects to be made. During our last gathering at Manpuku, we had decided to make a Matcha Azuki layer cake. After searching online for matcha cakes recipes, I decided to stick to the reliable sponge cake recipe from HHB's blog and add in 2 teaspoons of green tea powder to make it into a matcha sponge cake.

As usual, I was my nervous self when beating the eggs and folding in the flour and butter. This is my first time baking in a square pan, so I'm not sure if that will have any impact on the cake.The cake did not rise by a lot and the top was not very even, which explains the domed shape. We did not have time to let the cake set in the fridge, which explains the leaking cream and red beans.

And the 5 of us whacked the cake and finished it within 10-15 mins. The green tea was really fragrant, which makes the cake very refreshing. If only the cream is colder and harder, and more red beans fragrance, and a lighter sponge, the cake will be perfect. But nonetheless, I think it's a great try and experience.

Ingredients (makes one 16cm square sponge cake):

Sponge layer:
100g cake flour
3 eggs, room temperature
90g caster sugar
20g unsalted butter, melted
2 tbsp fresh milk
1 tsp vanilla extract
2 tsp green tea powder

300ml whipping cream
1 tbsp icing sugar
~ 4 tbsp cooked red beans, drained
Green tea powder for decoration
Chocolate for decoration (optional)

Sponge layer:
  1. Sift cake flour and green tea powder for 3 times, set aside. Line bottom and sides of a 16cm (6 inch) square pan with parchment paper, set aside. Pre-heat oven to 170degC. Position rack at the lower bottom of the oven.
  2. With an electric mixer, whisk eggs and sugar on HIGH speed for about 5 to 7 mins, until the batter turns pale, becomes thick, double/triple in volume and is ribbon-like (the beater should leave a ribbon-like trail when the batter is lifted up). Turn to LOW speed and whisk for another 1 to 2 mins. Whisking at low speed helps to stabilise the air bubbles in the batter.
  3. Sift over cake flour into the batter in 3 separate additions. With each addition, use a spatula, gently fold in the flour until well blended. Take care not to deflate the batter.
  4. Mix the melted butter, milk and vanilla extract in a bowl. Pour 1/3 of batter into the melted butter mixture and fold.
  5. Pour the butter and 1/3 batter mixture back into the batter and fold gently.
  6. Pour the batter into the prepared pan and bake for 30~35 mins, or until a skewer inserted in the centre comes out clean. Unmold and invert onto cooling rack, cool completely
To Assemble:
  1. Drain and dry red beans with paper towels.
  2. Whip the cream till soft peaks form. Add in icing sugar and and whip till stiff. Fold in the dried red beans.
  3. Slice the cake horizontally into 4 layers.
  4. Spread whipped cream on top of the bottom most layer. Place next layer of sponge cake over whipped cream. Repeat with the rest of the cake layers.
  5. Spread whipped cream on top of the top-most layer. Dust with green tea powder and decorate with chocolates if desired.
  6. Place cake in the fridge to set the cake. Slice off the sides of the cake before serving.
Adapted from HHB's basic sponge cake recipe.


  1. it really looks good =) not bad..this time got 5 pple to finish the cake..if not where got stomach to swallow the delicacies at 85?

  2. Haha...but it's scary how we whacked the cake. We didn't use individual you can imagine five forks digging at the cake. And it's gone in like 10-15 mins.

  3. okie ahz..this is the fun part of baking tgt!!!