I made this cake for D’s birthday which falls on last Friday.
I learnt from my mistake last year that I should not rush for the cake and bake it only last minute. This year I planned in advance and took my time to complete the cake including making my own sweetened azuki bean (refer here for the recipe). I cooked the sweetened azuki bean on Monday night, baked the sponge cake base on Wednesday night, assembled on Thursday night and finally had the cake cut on Friday night.
The cake turned out to be quite close to what I had in my mind except the garnishing on top. Even though I had mixed the matcha powder with snow powder, the matcha powder on top still dampened, anyone can advise me how to prevent it?
To “rectify” the problem, what I did was to dust extra matcha powder and snow powder on top just before cake cutting. Bad move, there were patches all over.
I used double amount of the sweetened azuki bean, this was wrong too! The cake became too sweet to our liking even though I had cut down the sugar amount in the matcha sponge cake.
Overall this cake was still passable minus the two shortcomings I mentioned above and my family thought it was pretty.
I highly recommend the matcha sponge cake, it is ultra soft and moist. I am sure it is good for swiss roll also. The texture of the sponge base is somewhat like 黄金蛋糕 (golden cake) if you have ever tasted one.
|Decorated with strawberry and truffle from Royce|
Matcha Azuki Bean Layered Cake
(Recipe adapt from Wendy Kor’s Dessert’s Temptation)
70g superfine flour/ cake flour
¼ tsp baking powder
5g matcha powder (I used 1 ½ tsp)
4 egg yolks
5 egg whites
50g sugar (I used 45g)
Syrup (not in original recipe)
120g whipping cream (whisk till soft peak)(I used non-dairy)
100g sweetened azuki bean (I used about 200g which proved to be too sweet)
Matcha powder/ snow powder
1) Heat butter and milk up to 50C (when touched it is slightly warm). Remove from heat.
2) Add sifted flour, matcha powder and baking powder. Mix well (your action must be fast and keep stirring else the batter may become lumpy). Stir in egg yolk one by one, mix well before each addition.
3) In a separate bowl, beat egg whites and sugar till soft peak form. Fold 1/3 of the meringue to the egg yolk mixture, mix well. Pour the mixture to the remaining meringue, fold in well till just incorporated.
4) Pour the batter into 14”x14” baking tray (mine is 12”x16”) lined with parcement paper. Smooth the top. Bake at 180C for 15 mins or until done.
5) To make syrup, heat up the sugar and water till sugar dissolved and set aside to cool down.
6) To assemble, cut the cake into 4pcs equally. Brush each piece of cake with syrup on both sides (this is to keep the cake moist, you may skip this if the cake is served on the same day). Place one piece of cake on cake board, spread thin layer of whipping cream and add some sweetened azuki bean, place another piece of cake on top. Repeat the same. Frost the top layer with more whipping cream (I piped lines with a plain round nozzle) and dust with matcha / snow powder. Chill before serving. To serve, leave the cake in room temperature for about 2-3 mins before serving.
To make the cake more presentable, trim the four sides after frosting.
I am submitting this post to Aspiring Bakers #18 : Layers of Love (April 2012) hosted by Sam of Sweet Samsations.