Skip to main content
logo
Food Advertising by

Baked Matcha Sponge Cake ~ 烤抹茶鸡蛋糕

I made these 'Baked matcha sponge cake' using my recipe on 'Traditional Chinese baked sponge cake' but this time I added in some matcha powder.  These sponge cakes are bouncy and moist and they taste good when served with a drizzle of honey as they are not too sweet.







Baked Matcha Sponge Cake  ~     烤抹茶鸡蛋糕



Ingredients

  • 5 'L'eggs
  • 150 gm plain flour
  • 1.1/4 tsp baking powder
  • 100 gm caster sugar
  • 5.1/2 Tbsp vegetable oil
  • 1.1/2 tsp Matcha powder
  • pinch of salt
Method
  1. Spread out about 130 to 140 gm plain flour to dry in the sun.  Once cooled, measure 120 gm, add baking powder,mix well and sift thrice.  Set aside.
  2. Break the eggs into a stand mixer mixing bowl.  Beat till frothy, gradually add in sugar.  Add in a pinch of salt.  Beat till creamy up to 'ribbon' stage.
  3. Sift half the flour mixture and beat on the lowest speed.  Continue to sift in the remaining flour and also the Matcha powder.  Add in the oil and mix on the lowest speed for a few seconds.  (Do not overmix to avoid deflating the egg batter.
  4. Use a spatula and quickly and lightly mix the batter till well incorporated and spoon batter into lined muffin pan.
  5. Bake in a preheated oven @ 180 deg. C for 20 to 22 mins.  Remove and let cool.
  6. Yield :  12 sponge cakes.

Comments

Popular posts from this blog

Wool Roll Bread ~ 毛线球面包

  Wool Roll Bread ... its popularity is booming and bursting the seams of Facebook and Instagram.  Every day you see new posts of it, with different ways of making it as well as an endless assortment of fillings to experiment with.  I too have been browsing the internet to research these various methods and their outcomes.  What is it that makes Wool Woll Bread so crazily popular?  To satisfy my curiosity, I tried my hand at making it and was very happy with the results.  I love seeing the bread strands when I pull apart the bread to reveal the meat floss filling and I enjoy how soft and chewy the bread is.  Jump on the bandwagon, folks, you won't regret it! Wool Roll Bread ~  毛线球面包 (adapted from 'here' with adjustments) Ingredients 300 gm high protein flour or bread flour 30 gm sugar 1 tsp seasalt 1 egg  (55 gm or 65 gm) 70 or 80 ml milk 25 gm melted butter Egg wash (1 whole egg + 1.1/2 tsp water to dilute) Meat floss or whatever you wish to use as filling 80 ml warm mil

Marble Butter Cake ~ 大理石牛油蛋糕

This is one of the most popular Butter Cake recipes among fellow bloggers and I've read many reviews about this cake.  Credit must be given to Mrs S K Ng for so generously sharing her recipe.   This cake is moist, fluffy, soft, not overly sweet and the texture is just right.  Must admit that this is the best butter cake that I've ever tasted.  I tweaked the recipe to make a Marble Butter Cake instead. So glad to see that there weren't any cracks on the surface although it rose slightly in the middle. Marble Butter Cake ~   大理石牛油蛋糕      Ingredients (A) 230 gm butter 150 gm vanilla/caster sugar 200 gm self-raising flour 4 egg yolks   (I used 68 gm eggs with shell) 60 ml milk 1 tsp vanilla essence 8 gm chocolate powder a pinch of salt (B) 4 egg whites 30 gm vanilla/caster sugar Method 1.     Line the base of an 8 inch square pan with parchment paper, grease and dust the sides of the pan with flour.  Set aside. 2.

Coffee Walnut Butter Cake ~ 咖啡核桃牛油蛋糕

  This Coffee Walnut Butter cake recipe is adapted from my Marble Butter Cake which I posted some time back.  I tweaked it a bit to accommodate blended walnuts, added some coffee and Kahlua liqueur.  As always, Mrs. Ng's butter cake recipe never fails and this cake is soft and moist and indeed yummy. Coffee Walnut Butter Cake  ~   咖啡核桃牛油蛋糕      Ingredients (A) 230 gm butter 150 gm caster sugar 200 gm self-raising flour 4 egg yolks 40 ml milk 20 ml coffee + 2.1/2 tsp coffee granules 1 tsp Kahlua liqueur (optional) 1/4 tsp salt 1 tsp vanilla 50 gm walnuts, lightly roasted and blended Whole walnuts for topping (B) 4 egg whites 20 gm caster sugar Method Prepare an 8 inch springform pan.  Line the base with parchment paper, grease and flour the sides of the pan. Dissolve the coffee granules with 20 ml hot water, set aside. Sieve the flour with salt, set aside. Beat the butter and sugar till creamy.  Add in the egg yolks, one at a time.  Add in vanilla.  Mix well. Fold in the sifted flo