Jump to content


Welcome to the eG Forums!

These forums are a service of the Society for Culinary Arts & Letters, a 501c3 nonprofit organization dedicated to advancement of the culinary arts. Anyone can read the forums, however if you would like to participate in active discussions please join the Society.

Photo

Looking for Green tea cake

Dessert

  • Please log in to reply
25 replies to this topic

#1 ALTAF

ALTAF
  • participating member
  • 132 posts

Posted 04 September 2006 - 12:27 PM

I'm looking for the most beatiful and delicious green tea cake, like this one. which looks like chiffon.

I tried traslating it but it was'nt clear :angry: .

#2 sanrensho

sanrensho
  • participating member
  • 1,647 posts
  • Location:North Vancouver, BC

Posted 04 September 2006 - 12:44 PM

Well, the ratio for that recipe is 50 grams of matcha to 800 grams of rice flour. I would try modifying your favorite chiffon cake recipe with approximately the same ratio of matcha-to-flour as a starting point. (Subtract the matcha from the total amount of flour called for in your recipe.)

Your personal taste will decide whether you want more or less matcha in the end product.

Also, the recipe uses a a green tea liqueur in the chantilly to up the matcha flavor quotient. This is probably a good idea.

Edited by sanrensho, 04 September 2006 - 12:51 PM.

Baker of "impaired" cakes...

#3 torakris

torakris
  • manager
  • 11,008 posts
  • Location:Cleveland Heights, Ohio

Posted 04 September 2006 - 02:50 PM

they also used rice flour instead of regular flour, I have had a couple rice flour cakes here they are extremely delicate and tender...

Kristin Wagner, aka "torakris"
Manager, Membership
kwagner@egstaff.org


#4 torakris

torakris
  • manager
  • 11,008 posts
  • Location:Cleveland Heights, Ohio

Posted 04 September 2006 - 02:57 PM

Here are the step by step instructions
this amount makes two cakes

600g egg yolks
250g sugar
450g vegetable oil
50g matcha powder
50 g sugar
100g whole milk
400g boiling water
1000g egg whites
600g sugar
10g dried egg white
10g baking powder
800g rice flour

Kristin Wagner, aka "torakris"
Manager, Membership
kwagner@egstaff.org


#5 RodneyCk

RodneyCk
  • participating member
  • 253 posts
  • Location:Santa Barbara, CA

Posted 04 September 2006 - 04:21 PM

Yummm... that cake looks delicious. I thought this one looked equally tasty from the Sun Moulin.

http://www.malaysiab...green-tea-cake/

#6 alanamoana

alanamoana
  • participating member
  • 2,738 posts
  • Location:California

Posted 04 September 2006 - 04:22 PM

Kristin,

Thanks so much for taking the time to translate the recipe!

#7 Desiderio

Desiderio
  • participating member
  • 1,202 posts
  • Location:Grand Rapids, MI

Posted 04 September 2006 - 05:54 PM

Yes thank you :smile: ,I have been thinking of something like that lately , as I made some chocolates awhile ago I was wondering of a chai cake but the matcha ohhh yummy :biggrin:
Vanessa

#8 ALTAF

ALTAF
  • participating member
  • 132 posts

Posted 05 September 2006 - 08:50 AM

Kristin,

thanks alot for taking the time to translate the cake ingredients. But what about the frosting? What kide of frosting the chef used or is it just whipped cream?

Rodney,

thanks also for the link.

#9 sanrensho

sanrensho
  • participating member
  • 1,647 posts
  • Location:North Vancouver, BC

Posted 05 September 2006 - 09:30 AM

Also, the recipe uses a a green tea liqueur in the chantilly to up the matcha flavor quotient. This is probably a good idea.


100 parts whipping cream (45%), 5.5 parts granulated sugar, 8 parts green tea liqueur (100:5.5:8).
Baker of "impaired" cakes...

#10 Desiderio

Desiderio
  • participating member
  • 1,202 posts
  • Location:Grand Rapids, MI

Posted 05 September 2006 - 10:38 AM

I am wondering if it is possible substitute the green tea liquor for something else ( I doubt I can find any here )
Vanessa

#11 sanrensho

sanrensho
  • participating member
  • 1,647 posts
  • Location:North Vancouver, BC

Posted 05 September 2006 - 11:11 AM

^^^Perhaps a green tea whipped cream--using matcha whisked into a small amount of hot water, then cooled before whipping with the cream. However, you will lose the nice white contrast against the matcha cake.

Traditionally, I would suggest an an (sweetened red bean paste) whipped cream, but a lot of North Americans might not like it. Most other flavorings I can think of would overwhelm the delicate matcha taste.
Baker of "impaired" cakes...

#12 RodneyCk

RodneyCk
  • participating member
  • 253 posts
  • Location:Santa Barbara, CA

Posted 05 September 2006 - 11:25 AM

Traditionally, I would suggest an an (sweetened red bean paste) whipped cream, but a lot of North Americans might not like it. Most other flavorings I can think of would overwhelm the delicate matcha taste.

View Post


That sounds wonderful. I love anything using sweetened red bean paste.

#13 sanrensho

sanrensho
  • participating member
  • 1,647 posts
  • Location:North Vancouver, BC

Posted 05 September 2006 - 11:46 AM

That sounds wonderful.  I love anything using sweetened red bean paste.


Rodney, if you like red bean paste then you might try locating some amanatto (Japanese candied beans--commonly available from Japanese grocers), and adding a moderate amount to the green tea sponge/chiffon batter. The small amanatto made from azuki beans would be ideal.

I find that the amanatto adds some textural interest to the green tea cake. (The version I made was a green tea sponge based on an RLB recipe, not the CakeChef one.)

Amanatto image

Edited by sanrensho, 05 September 2006 - 11:47 AM.

Baker of "impaired" cakes...

#14 Carolyn Tillie

Carolyn Tillie
  • participating member
  • 4,642 posts
  • Location:San Francisco and Napa

Posted 05 September 2006 - 12:20 PM

Not a liqueur, but Solutions sells a Green Tea Extract which might work.

#15 RodneyCk

RodneyCk
  • participating member
  • 253 posts
  • Location:Santa Barbara, CA

Posted 05 September 2006 - 10:19 PM

Rodney, if you like red bean paste then you might try locating some amanatto (Japanese candied beans--commonly available from Japanese grocers), and adding a moderate amount to the green tea sponge/chiffon batter. The small amanatto made from azuki beans would be ideal.

I find that the amanatto adds some textural interest to the green tea cake. (The version I made was a green tea sponge based on an RLB recipe, not the CakeChef one.)

Amanatto image

View Post


Thanks! I live not to far from Japantown and I know a great Japanese grocery store there, so I will look for these, how exciting. I just love trying new ingredients.

#16 SummerSun

SummerSun
  • participating member
  • 13 posts
  • Location:DALLAS, TX

Posted 06 September 2006 - 02:43 PM

Rodney CK that cake does look moist and delicious!

I have a recipe for Green Tea Marbled Pound Cake that I love! I can't remember where I found it, but if anyone is interested...

Yeild 1 standard loaf pan

375 degrees F

1 1/2 c. AP Flour
3/4 tsp. Baking Powder
dash of Salt

3 Eggs
1c. Sugar

1/2c. full-fat Yogurt (don't skimp on the fat!)
1tsp Vanilla Extract
1/2c. Melted Butter

1 to 2 Tblsp. Matcha Powder
2tsp. Water (hot)

Sift dry flour, baking powder, and salt together. Beat the eggs and sugar until creamy, then add sifted dry ingredients to combine. Next add yogurt and vanilla extract to combine. Combine the matcha and water to make a paste. Add paste to half of the batter mixture. Pour remaining "white" batter into loaf pan first, then gently marble in the matcha batter.

*I used beautiful organic matcha powder and it makes a difference. Careful when combining the matcha paste to the batter as it may produce clumps and require straining the batter.

The end result is a delicate green and white pound cake that smells of heavenly green tea. :wub:

#17 alanamoana

alanamoana
  • participating member
  • 2,738 posts
  • Location:California

Posted 06 September 2006 - 03:05 PM

Thanks for posting the recipe SummerSun!

#18 RodneyCk

RodneyCk
  • participating member
  • 253 posts
  • Location:Santa Barbara, CA

Posted 06 September 2006 - 03:49 PM

Thanks Summersun! Your recipe sounds equally as delicious and I bet pretty. I will definitely try it.

Keep spreading the green tea love people... :laugh:

#19 nicolekaplan

nicolekaplan
  • participating member
  • 207 posts

Posted 06 September 2006 - 06:48 PM

okay, i should know better, but... could you help me out on directions?????
i got the meringue and folding in the dry part but what about the first half?
nkaplan@delposto.com

#20 alanamoana

alanamoana
  • participating member
  • 2,738 posts
  • Location:California

Posted 07 September 2006 - 08:26 AM

okay, i should know better, but... could you help me out on directions?????
i got the meringue and folding in the dry part but what about the first half?

View Post


i think it is like a standard egg foam cake...just whisk the yolks with the sugar until it increases in volume, then add the green tea powder dissolved in the boiling water (i'll assume here that you then add the oil, second measure of sugar and milk)...

then make the meringue with the third measure of sugar and dried egg whites and fold in at the end

but, that could be ass-u-ming too much :huh:

#21 Desiderio

Desiderio
  • participating member
  • 1,202 posts
  • Location:Grand Rapids, MI

Posted 07 September 2006 - 09:14 AM

TO me looks like , eggs batter with sugar then oil the half of the green tea mixture ,rice flour the rest of the green tea, last the meringue .
Vanessa

#22 K8memphis

K8memphis
  • participating member
  • 2,464 posts
  • Location:memphis tn

Posted 07 September 2006 - 01:04 PM

okay, i should know better, but... could you help me out on directions?????
i got the meringue and folding in the dry part but what about the first half?

View Post


Which recipe?

#23 torakris

torakris
  • manager
  • 11,008 posts
  • Location:Cleveland Heights, Ohio

Posted 07 September 2006 - 02:33 PM

For the Japanese recipe:

1. Mix the egg yolks with the 250g of sugar
2~4. Slowly add the oil, occasionally scraping down the sides and beat until it is the consistency of thick cream
5. Mix the matcha, 50g of sugar, milk and boiling water together and add half of it to the mixture
6. Beating on low speed add the rice flour and baking powder
7. Once it has all been incorporated add the rest of the matcha mixture
8. Mix it until it looks like #8, sorry I can't remember what we say in English for this... :hmmm:
9. Mix the egg white, 600g of sugar and dried egg whites to stiff peaks
10. mix in 1/3 of the egg whites
11. Fold in the remaining 2/3 egg whites
12. fold until it looks like #12
13. Pour into two cake pans
14. Bake on the lower shelf at 180 C (350 F) for about an hour

The numbers follow the pictures on this page

Kristin Wagner, aka "torakris"
Manager, Membership
kwagner@egstaff.org


#24 alanamoana

alanamoana
  • participating member
  • 2,738 posts
  • Location:California

Posted 07 September 2006 - 02:43 PM

thanks again kristin!

#25 Desiderio

Desiderio
  • participating member
  • 1,202 posts
  • Location:Grand Rapids, MI

Posted 07 September 2006 - 07:33 PM

Ok I think I underestimated the diffuculty of getting hold of maccha tea :huh: .
I went to my vitamine cottage today to get other stuff and the rice flour , but no maccha ( or matcha? ),I mean I am in colorado not in new york :sad: ,maybe tryin at the local japanese restaurant ?Maybe they will be able to seel me some , I was all set to make this cake this coming weekend and I hate when I get slowed down , anyway if I have no luck at the restaurant I will try online maybe I can get the liquor too then.
I cant wait to taste this beauty ( well it wont be like that made from me :laugh: )
Vanessa

#26 ALTAF

ALTAF
  • participating member
  • 132 posts

Posted 10 September 2006 - 01:15 AM

Thnaks summersun for posting the recipe and a double thanks tokristin.





Also tagged with one or more of these keywords: Dessert