I joined a new Facebook group lately. It was initiated from a chef, Mr Chu. Each day his followers post lots of photos of their baking / desserts / bread, etc. One matcha cream cake post was very appealing to me. The recipe is from a Chinese blogger. Here is the video.
I searched for good matcha. From a website of Taiwan, 10 best matcha are shown. But only the top few are really recommended because most of them are not available in Taiwan. It is not very likely that I can find the top ones in Hong Kong. But at least I learnt that one should use the best quality matcha for dessert. For baking (high temperature) and drinking, average grade matcha is fine. And, matcha from Shiuoka 靜崗 is nicer than that from Uji 宇治. The latter is more bitter.
6g corn starch
23g unsalted butter
45g & 300g heavy cream
Mix matcha powder and 45g cream in a pot to aid dissolving the powder.
Add the sugar, corn starch and unsalted butter to the pot.
Cook at medium heat and stir to blend the ingredients.
Remove from heat after full integration.
Add 300g heavy cream. Mix well. Back to medium heat until lightly boil. Stir to combine the ingredients during the heating.
Pour the matcha cream into a container. Put a plastic wrap touching the top of the cream. Let cool and keep it in the fridge for at least 8 hours.
2 x 16cm cake pan
Preheat oven with a pan of water at 150°C
60g cake flour
8g matcha powder
60g vegetable oil; 70-80°C
Cook the oil in a small pot. It should be between 70° and 80°C. Beware that the temperature continues to rise after the heat is off. Let’s wait a while until the temperature drops below 80°C.
Add matcha powder and flour mixture to the warm oil. Mix well.
Add 20g milk. Mix well.
Add 40g condensed milk. Mix well.
Add 4 egg yolks, 1 whole egg. Mix well.
4 egg whites
Cream of tartar
Beat egg whites and cream of tartar until big foam forms.
Add sugar in 2-3 batches and beat at medium speed.
Turn to high speed after the 3rd addition of sugar.
Beat until medium peaks form.
Fold in a portion of the egg white to the matcha mixture.
Add matcha mixture to the rest of the egg white. Fold smoothly.
Divide the batter between the two cake pans.
Bake at 150°C for 15 minutes. Then lower the heat to 120°C for another 5 minutes.
Let’s cool the cakes. Remove the cake from the pan and slice each into half.
Beat the matchta cream until stiff. My beater is quite powerful. It took me two minutes. Don’t over beat the cream.
Put a dash of cream to the bottom of the cake bottom to stick a serving plate and the cake bottom.
Apply a thick layer of matcha cream over the cake and the side. Smoothen the cream with a spatula. Mine is too thin.
Repeat this for the other layers.
Sieve matcha powder over the top. Add your favourite decoration. I put basil flowers on top.
Yup, the cream layers were a bit thin. As such, matcha cream was left over. Next time, I shall put thicker layers of matcha cream. It will be definitely more delicious. Overall, I was happy with the outcome.