Green Tea Cake

My first cake sale! So exciting! Thank you so very much for your support Helen!

I was first introduced to this cake 2 years ago when I was preparing for an event at church – Taste of Asia. While experimenting with various asian desserts, Ryan suggested a green tea cake. In order to cater to the australian taste buds, I layered it with cream cheese frosting. The response received from the Australians at church was beyond expectations as it’s never occurred to them to make a green tea cake. 

Green Tea Sponge Cake: 

Ingredients: 

• 6 egg whites
• 125 g caster sugar
• 1/2 tsp cream of tartar
• 6 egg yolks
• 100g sugar
• 1/2 tsp vanilla essence
• 5 tbsp corn oil
• 2 tbsp hot water + 1 tsp green tea powder
• 100 ml double cream
• 140 g self raising flour

Method:

• Preheat oven accordingly.
• Whisk egg whites, sugar and cream of tartar.
• Whisk egg yolks, sugar and vanilla essence till light and creamy.
• Add in corn oil, green tea and cream. Mix well.
• Stir sifted flour and fold gently to mix.
• Pour egg yolk mixture lightly into egg white mixture. Mix evenly with a big spoon.
• Pour into ungreased pan. Bake till set.

Cream Cheese Frosting:

Ingredients: 

• 2 packs cream cheese, softened
• 125gm butter, softened
• Green tea (matcha) powder
• Icing sugar
• Double cream

Method: 

• Whisk cream cheese and butter with an electric mixer. Add green tea powder and icing sugar according to taste.
• Add cream in tablespoonfuls bit by bit just to softened up mixture a little. 
• Cream cake and decorate accordingly.