Matcha Magic Cake

2024-08-26 09:24:37 Baked

Ingredients

Egg yolk 2 pieces
Fine sugar 30g
Melted butter 60g
Low gluten flour 45g
Matcha powder 2tsp
Milk 230g
Egg white 2 pieces
Fine sugar 25g

Steps

1. Preparation: Place baking paper in the mold and preheat the oven to 150 degrees Separate egg yolks and egg whites

2. Mix egg yolks and fine sugar with a whisk until the color turns white

3. Add melted butter and stir evenly

4. Sift the powder into the egg paste in 2 batches.

5. Stir.

6. Add milk in 2 times

7. The matcha batter is completed.

8. Beat the egg whites for half a minute until they become beer foam. Add half the caster sugar.

9. Beat at high speed for another half minute, the meringue will begin to have lines.

10. Add the remaining caster sugar. Beat until the whisk head is lifted up to form small sharp peppers and small curved hooks. Whip until dry peaks form, so that the mixture is uneven and floats on the surface of the cake batter to form a sponge cake layer.

11. Sieve the matcha batter and pour in the meringue. Pour half first. Stir a few times, aiming to mix evenly.

12. Pour in the remaining matcha batter. No need to mix thoroughly. If you mix it carefully, the cake will be more delicate. It may also be impossible to separate into layers, so it is best not to mix evenly. There is no problem if the egg whites float on the surface.

13. Pour into the solid bottom mold. You can use a 6-inch round or pound cake mold. If you use a live bottom mold, it will leak out. Bake at 150 degrees for 40-45 minutes. It may look uncooked after baking, but it is actually done.

14. Let cool to room temperature and refrigerate for more than 2 hours.

15. I refrigerated it overnight before eating it, and the bottom layer tasted stronger. The cake was so fluffy that it melted as soon as you took a sip. The layer of custard sauce in the middle is the most delicious, with a texture that melts in your mouth.