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Archive for January 21st, 2008

 Click here for the recipe 🙂

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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. 

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 Click here for the recipe 🙂

 

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