Green Tea Cupcakes | Recipe

Green Tea Cakes | Recipe
INGREDIENTS:
3 large egg yolks,
2 tbsp sugar,
2 tbsp oil,
1 tsp vanilla extract/bean paste,
3 tbsp milk,
60g cake flour,
2 tbsp green tea powder,

3 egg whites,
4 tbsp sugar,

370ml whipping cream,
3 tbsp sugar

METHOD
1. Whisk together the egg yolks and sugar until pale and thick. Stir in the vanilla extract.
2. Gradually whisk in the oil and milk.
3. Sift in the cake flour and green tea powder and whisk until just combined.
4. In another large bowl, whip the egg whites and sugar until stiff peaks form.
5. Whisk in 1/4 of the egg whites initially to loosen up the mixture. Gradually fold in the rest of the egg whites.
6. Scoop the batter and divide evenly among 6-8 cupcake cases.
7. Bake at 180c for 15-20 minutes or until a toothpick comes out clean when inserted into the center of the cakes.
8. Let the cupcakes cool. Meanwhile, whip the cream and sugar into soft, pillowy peaks.
9. Once cooled, take the cupcakes out of their liners and flip them upside down on a plate.
10. Scoop an ice-cream sized mound/dollop onto the top of the cake. Spin the plate around whilst smoothing the cream upwards using a palette knife in order to create a swirl pattern.
11. Decorate with half of a seedless green grape on top of each cake and a mint leaf to garnish.
Dust lightly with green tea powder if desired, before serving. Cakes can be served immediately or you can refrigerate them for a few hours to let the cream firm up.

Matcha Green Tea Mille Layered Crêpe Cake | Recipe

Green Tea Mille Crepe Cake | Recipe

Ingredients:
180g of flour,
6 tbsp of sugar,
15g of matcha powder,
3 eggs,
3 tbsp of melted, unsalted butter,
1 tsp of vanilla extract,
360ml of milk,
a tab of butter if using a non-stick pan,

300ml of whipping cream,
2 tbsp of sugar (or more depending on preference)

METHOD
1. In a large mixing bowl, whisk together the flour, sugar and matcha powder until well combined.
2. Create a well in the center of the dry ingredients and add in the eggs, melted butter and vanilla extract. Whisk briefly to break up the egg yolks.
3. Gradually whisk in the milk until a thin batter is formed.
4. Strain this batter into another large bowl to remove any residual lumps.

5. Heat an 8 inch non-stick pan on low to medium heat.
6. Ladle in approximately 1/2 cup of batter (or just enough to form a thin layer when the batter is evenly distributed).
7. Swirl the batter so it covers the pan in one even layer. Flip when the top appears dry and cook the other side of the crepe for an additional 30 seconds.

8. Repeat steps 6 and 7 until you've used up all of the batter. Let the crepes cool.
9. Meanwhile, make the whipped cream. Whip together the whipping cream and sugar until soft peaks are formed.
10. Place the cream into a piping bag fitted with a round tip.
11. Line a cake board with strips of parchment paper around the edges. Smear a dollop of cream on the bottom to stop it from sliding.
12. Trim the edges of the crepes using a bowl inverted on top. (See video.)
13. Pipe a cream border around the edge of the crepe and then fill with more cream inside it.
Repeat for the rest of the layers.
14. Dust the crepe on top generously with green tea powder. Remove the parchment paper strips.
15. Refrigerate the cake for at least three to five hours before serving to ensure that the cream is firm.
16. Decorate with mint leaves and enjoy.

Green Tea Cake | Recipe

The rich green tea aroma from the soft cake coupled with the lusciously whipped cream is what makes this cake a must-try. Unlike your usual cakes, this is merely subtly sweet and is a perfect companion with a cup of fresh green tea. Enjoy!

Full written recipe
INGREDIENTS
3 egg yolks,
2 tbsp sugar,
2 tbsp milk,
2 tbsp vegetable oil,
60g cake flour,
2 tbsp pure green tea / matcha powder,

3 egg whites,
4 tbsp sugar,

1 cup of whipping cream,
1/4 cup of sugar

INSTRUCTIONS
1. Cream together the egg yolks and sugar in a large bowl until pale and thick.
2. Whisk in the milk and vegetable oil until smooth and homogenised.
3. Sift in the cake flour and green tea powder. Whisk gently until smooth and thick.
4. Beat the egg whites and sugar until stiff and glossy peaks form.
5. Fold, using a spatula, in the egg whites little by little into the green tea egg yolk mixture until no streaks of egg whites remain. Make sure not to over mix otherwise you will deflate the air in the batter.
6. Pour batter into a lined sheet cake pan and bake at 180C for 18 to 25 minutes making sure the cake is cooked using a toothpick inserted into the centre.
7. Let cake cool. Whilst doing so, whip up the cream and sugar until soft peaks form. Place cream in a piping bag fitted with a star tip.
8. Cut cake into 6 equal shaped sized squares.
9. Pipe cream around the border of one square and then fill in the center with the rest of the cream.
10. Pop another square on top. Serve by dusting powdered sugar and garnishing with a mint leaf. Enjoy.

Where to buy matcha powder from: http://amzn.to/2BAdKx2