Wednesday, January 20, 2010

Green tea (Matcha) sponge cake

After i success baked basic sponge cake(cocoa), I prefer to use the same recipe to bake other flavour of sponge cake. This time, i tried with green tea.


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-Not sure why I can not have nice green colour, because I'm not using the special green tea powder for baking purposes or have to drop some green colouring ?Please let me know if you know the reason, much appreciate.


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Green tea (Matcha) sponge cake

Whole eggs 4 ( cold eggs)
Egg yolk 1
Sugar 90g
Golden syrup 1 tbsp
A pinch of salt
Corn oil 20g
Green tea powder 1 tbsp
Cake flour 75g
Baking soda 1/2tsp
Milk 20ml

Home cook red bean paste
Whipped fresh cream
Green tea powder


1. Mix green tea powder with milk until it become green tea paste, set aside.
2. Beat whole egg + egg yolk, sugar and salt on HIGH speed till foamy.
3. Add in syrup and continue beat on MEDIUM speed till double in volume and ribbon-like.
4. Sift cake flour and baking soda, beat on LOW speed till mix well (about 20-30 beats).
5. Add in corn oil, and mix well.
6. With a spatula, take 1/3 of the batter and mix it with no (1) using hand whisk. Fill in this mixture with the remaining batter and combine well with spatula.
7. Pour batter in a 7” round pan and bake 25-30mins at 180c.
8. Remove from the oven and invert the pan immediately. Let cool completely before unmould.
9. Slice the cake horizontally into 3 layers. Place one of the cake layers cut-side down on a cake plate.
10. Spread the whipped cream over the layer. And follow by red bean paste to cover the whole layer.
11. Repeat step 10 for the second cake layer. Top with the third layer.
12. Decorate with your own creativity with whipped fresh cream and green tea powder (I followed to Happy Home Baking decoration)

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Happy Baking !!

32 comments:

Pavithra said...

Wow wow wow... thats looking gorgeous... yummy and mouthwatering one.. wish to have that slice.

苏联妈妈 said...

ur green tea cake looks delicious . i also wondering why the green tea chiffon i made b4 ( green tea powder bought from Isetan~~imported from Japan abt 40g = RM20+-)not turn out as green as i expected. maybe the one we saw they might used the green tea paste.

Ju (The Little Teochew) said...

Yummy!!! Looks good!

Happy Homebaker said...

What a delicious cake! I like the texture of your sponge layer :) I use matcha powder (not meant for baking too), the colour is lighter...I usually use about 2 teaspoons, or maybe after mixing with other ingredients in your sponge cake (eg golden syrup), the colour became darker??

Anncoo said...

Hey Sonia, This green tea cake looks very spongy and delicious. I had baked Green tea cake and Green Tea cheesecake before, would you like to take a look?

Kitchen Corner said...

I like this recipe too! It's very spongy indeed! You're very creative to change the flavour to matcha. I shall try it too! Thanks for sharing your creativity! Cheers!

Colin Woon said...

Wow! This cake looks so so so delicious! I like that shot of the cake cross section...makes me drool!

Awesome photos Sonia! Love it!

Somewhere in Singapore said...

I'm drooling liao....

ai wei said...

i made this once and love it. but the cream was an awful result... >< will try again next time

My Little Things Corner said...

Wow, looks yummy, i love it.

Yummy Koh said...

green tea and matcha means the same thing but different name?

Quinn said...

Maybe you overdose the cake with too much green tea powder? Nonetheless, it looks good. So so spongy!

mimid3vils said...

Wah, put so much cream!!! I like it :-)

tracieMoo said...

Love greentea and redbean. they're the best blends!

ck lam said...

Looks good! Green tea cakes are very popular nowadays.

~Rachel Hei~ said...

your cake looks spongy Sonia, i am it taste good..^_^

Bakeling said...

The red bean inti looks different from other cakes .
This cake has no butter or margarine ,so it is suitable for those who is on diet and can enjoy the delicious of a special the matcha red bean cake !

Sonia (Nasi Lemak Lover) said...

Dear all, Thanks for stopping by.

Sulianmummy, Thanks for explanation, maybe next time we try green tea paste

Happyhomebaker, Thanks for your explanation, maybe I add too much of green tea powder(1TBSP)!

Anncoo, sure, I will have a look later.Thanks.

Colin, this time no over expose ho..

Quinn, maybe you are right, Thanks for your advise, I will try to reduce next time and also cut down the baking time.

Sonia (Nasi Lemak Lover) said...

Bakeling, if for diet purposes,then do not decorate with whipped cream

Gulmohar said...

Never thought of something like this...really love the green tea sprinkle on the top ..lovely :-)

Pete said...

Matcha Matcha, sounds like Hindustan language, I thought is Hindi Style Cake. Looks delicious, anymore left for me? he he he!

Angie's Recipes said...

mmmm...looks awfully divine!

Blessed Homemaker said...

I read somewhere that it's due to heat that causes some chemical reaction, thus the cake won't be green but will turn brown instead. Your cake looks soft and fluffy!

Big Boys Oven said...

this look so pretty! :) awesome matcha!

Tina said...

Soft and spongy cake...

Anonymous said...

Hi, is 20ml milk for this recipe correct? cos i notice you use 2/3 of the original choc sponge cake ingredients but the amt of milk here is not 2/3. Look forward to your advice cos i will be making it soon. Thks :)
May

Sonia (Nasi Lemak Lover) said...

Gulmohar,Pete,Angie,Blessed homemaker, BBO, Tina, Thanks for stopping by and leave with you lovely words.

May, yes, it is correct, because I need this amount of milk to mix well with green tea powder.Dont worry, it works, Happy Baking!!

Anonymous said...

Really appreciate your quick response. Is there a special reason why cold eggs are used? i am confused cos in other sponge cake recipes, we r told to use room temp eggs. i dont hv a machine so will be using hand whisk to whisk the eggs. Are there other pitfalls for me to note so that this 1st sponge cake will turn out good? Thks alot. May

zurin said...

gorgeous gorgeous Sonia!!! love the decoration! beautiful

wendyywy said...

The cake looks so yummy, lots of red beans..
It'll look even better if u put cream under next sponge layer before u lay it on red beans.

Ur red beans.... still thinking of them... so much.. yummy...

Sonia (Nasi Lemak Lover) said...

May,what I learnt from a recipe book, if you have small cake mixer, it is better to use cold eggs from the fridge for easy rising. Since you use hand whisk, then you should use cold eggs.But I bet you will need to take very long hour to beat egg using hand whisk. Why not buy a small mixer, very cheap, less than RM100.

Zurin, Thanks for your lovely words.

Wendy, do try out.

homegirl said...

How do you make the red bean paste?

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