Monday, October 13, 2014

Matcha (Green Tea) and White Chocolate Cake

My youngest son, Matthew, turned 13 yesterday.  No party.  Just a simple dinner at home with the family plus my brother and his two kids.  Matthew didn't even request for special food for the day, except for one, cathedral windows.  I only make this occasionally so he misses it. With just one recipe,  I was able to fill two Tupperware jelly moulds and one loaf pan.  My little (big) boy was very happy!

I still wanted to make cake though.  I thought it wouldn't matter that much if Matthew didn't even like the cake flavour as he already had the jelly anyway.  I took this opportunity to try something new.

Unlike most of the cakes I've made in the past, this new creation was not imitated from an existing cake.  Rather, it was inspired by this...

Green tea Kit Kat! (Image Credit: this Japanese forum)

Green tea Kit Kats are hard to find in Australia.  Mostly sold in Asian groceries, buying them is definitely an indulgence as they are very expensive.  From where I get them, a packet of 12 minis cost $9.90!  Nothing really extraordinary with this confection - it is basically just matcha, white chocolate, and wafers combined.  Simple enough to translate into cake form, right?


I didn't want wafers on my cake.  As usual, I preferred a chiffon cake base.  More importantly, I wanted the green tea and white chocolate flavour combination to stand out.

Let me tell you one thing about this cake -  I     loved     it   !  S E R I O U S L Y.

Excuse the ugly disposable plate please!


I really didn't expect it, but after we sang "Happy Birthday", everyone lined up to get a slice.  Even Matthew! :))) My oldest son, who is health and exercise-conscious and avoids sweets at most times, took a second serving.  By the end of the night, we only had little cake left.  I honestly didn't foresee that!


Green tea probably isn't for everyone BUT I would highly recommend for you to try this cake.  Hope you will like it as I much as I did!

GREEN TEA and WHITE CHOCOLATE CAKE

For the chiffon:

Ingredients:

{A}
1 1/8 cups cake flour
1 1/2 teaspoons baking powder
3/8 cup sugar
1/2 teaspoon salt
5 teaspoons matcha (green tea) powder*

{B}
4 egg yolks
1/4 cup vegetable/canola oil
1/3 cup water or milk
a pinch or tiny drop of apple green food colouring (gel paste or powdered), optional**

{C}
4 egg whites
1/4 teaspoon cream of tartar

{D}
3/8 cup sugar

* I buy mine in the Asian grocery.
**I noticed that different brands of matcha powder have slight differences in shades.  Some are more like olive green, some like apple green.  Adding a tiny bit of food colouring just adds more vibrancy, but it is not necessary.

Procedure:

1.  Preheat oven to 170 degrees Celsius.
2.  In a large bowl, combine {A} well.  Add in {B}.  Beat with electric mixer or by hand until smooth and well blended.
3.  In a separate bowl, beat {C} on high speed until frothy.  Gradually add in {D} and beat until stiff peaks are formed.  Gradually and gently fold in egg whites into egg yolk mixture.  Pour batter into an ungreased 8" round, 3" high pan lined with parchment paper at the bottom.
4.  Bake for about 45-50 minutes or until top springs back when lightly touched.  Invert pan into wire rack immediately and cool completely.
5.  To release, carefully run a thin knife around sides of pan.

For the White Chocolate Swiss meringue buttercream:

4 eggwhites
3/4 cup granulated white sugar
300 g unsalted butter, very soft
a pinch of salt
150 grams white chocolate, melted and cooled

In a large, clean heatproof bowl, combine the eggwhites and sugar. Set the bowl over (but not touching) simmering water in a saucepan and heat the mixture, whisking constantly, until the sugar has completely dissolved and the mixture is very warm to the touch. Remove the bowl from the saucepan.

Using an electric mixer on high speed, beat the eggwhite mixture until it is fluffy, cooled to room temperature, and holds stiff peaks.

With the mixer on medium-low speed, add the salt and the butter, a tablespoon at a time, beating well after each addition. If the frosting appears to separate or is very liquid after all the butter has been added, continue to beat on high speed until it is smooth and creamy. Add the melted white chocolate gradually and beat until combined, scraping down the sides of the bowl as needed.

To assemble cake:

Cut your cake horizontally in half. Invert top layer onto your cake board. Spread a layer of buttercream over your cake half, then top with other cake layer, cut side down. Cover the whole cake with more buttercream.  To create the same look as the pictured cake, use the back of a spoon to make the swirls all over the cake.  Fill a piping bag fitted with a large star tip (I used a Wilton 1M) and pipe big 'e''s around the cake edge to create a border.  Dust the cake top with matcha powder, if desired.



29 comments:

  1. yum yum! i'll line this up on my to-do list. :D
    one question, though: can white chocolate be replaced with milk chocolate (or other types of chocolate)?

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    Replies
    1. Apart from white chocolate, I have been using dark chocolate also. The amount of chocolate is a little different. I also lessened the sugar in this one because white chocolate is sweeter. If and when you need the recipe, I can email it to you.

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    2. Okay! I'll take you up on that. :D

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  2. What brand of white chocolate did you use?

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    Replies
    1. Just Nestle white chocolate melts.

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  3. Wow that looks delish! I have to put this on my to do list since I can't find any macha around here even in the Chinese grocers. :(

    - cecile

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  4. BRAVO! Another splendid recipe and cake! It sorta does taste like a matcha Kit-Kat. I especially enjoyed the white chocolate SMBC.

    I decorated it like your Cookies and Cream Cake Version 2 and used matcha Kit-Kats in place of Oreos for the decoration on top. Here's what to do get that look:

    Frost the cake with the white chocolate SMBC. Pipe 8, equally spaced rosettes on the top of the cake 1 to 1 1/2 inches from the edge. (If you don't want to eye ball it too much, think of your cake as a clock. First pipe rosettes at 12, 3, 6, and 9 markers. Then pipe one rosette in the center space between the first four. Voila! Evenly spaced rosettes.) Place whole matcha Kit-Kats in the spaces between the rosettes. Refrigerate the frosted cake until the frosting is firm and cold. (You need to do this or you run the risk of the ganache melting the SMBC.) The recipe for the ganache is the same as the other cake, but use white chocolate chips instead, and add 3 teaspoons of matcha powder (make sure to whisk it into the cold cream before you boil it or the matcha won't dissolve) and three drops of avocado colored food gel (the avocado shade works great if you can't find green apple).  If the cream mixture is lumpy or has undissolved matcha powder, strain it before adding it to the white chocolate chips. Proceed as usual to pipe the drips and shell border.

    Thanks again for sharing your recipe!

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  5. Was wondering if there is no salt in your chiffon cake?

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    Replies
    1. Thanks for pointing that out. I've edited the recipe.

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  6. Awesome, Corrine! I'll include this in my list. Your caramel chiffon cake has been a mainstay in our birthday parties!

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  7. Hi Corrine! What kind of sugar did you use for the chiffon (in {D} 3/8 cup sugar)? Is it just plain white sugar? Or does it have to be caster? confectioner's? Thank you! :)

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    Replies
    1. Caster sugar is the best option but granulated white is ok too. Never confectioner's.

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  8. Hi Corinne, i have made this cake a lot of times already and it's always a bestseller. This is just so scrummy especially the frosting. Please don't stop experimenting and posting new recipes. Have you tried baking carrot cake? Thank you for all your delicious recipes.

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    Replies
    1. I don't bake carrot cake often but when I do, I like using Martha Stewart's recipe.

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  9. Hi Corrine,
    I would like to try this one. However, I don't have a cake flour. I read from one of the comments from the mamon recipe that I can make my own. For this one, what will be the exact measurement if I were to do my own cake flour? Thanks much.

    ReplyDelete
    Replies
    1. Measure 1 1/8 cups plain flour. From that, take off 2 1/4 tablespoons. Replace the plain flour you removed with 2 1/4 tablespoons cornstarch. Sift the mixture about 5 times.

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  10. hi! i need help. i tried the recipe out but i dont think the cake rose up. its relatively flat and dry and hard. please help!

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    Replies
    1. There could be several reasons why your cake turned out that way. One, if the cake didn't rise, it could have something to do with your eggwhites. Did you beat it till stiff but not dry? Did it deflate too much when you folded it in with the eggyolk mixture? Also, was your baking powder old?

      Secondly, your oven may have been too hot and/or you overbaked the cake, making it hard and dry. Try lowering the temperature next time and baking for a shorter period.

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  11. Hi can i add matcha to the frosting u used???

    By the way i love ur chiffon recipes... As well as my clients... Ur chiffon recipes are the ones i use in my cakes..and we love it.. Thank u for sharing ur recipes?

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  12. I made this for my 12yr old son's birthday since he loves the combination of matcha and white chocolate and you recipe came up. I actually made a 'pre-birthday' version in case he didn't like it...I didn't have a large, deep cake pan so I split it into two 7" pans and cooked it for about half an hour, which worked well, thankfully! Everyone loved it! I hadn't made a cake or buttercream with this texture before (didn't used to have a stand mixer either but now I do a whole other world is beckoning ��), and it was all just amazingly light...wow I'm impressed!! Thank you!

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  13. Hello Ms.Corrine!

    Will the cream cheese frosting be a match for this cake?

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    Replies
    1. I have not tried that myself but I have seen cakes with that combination.

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  14. Hi corrine! I've tried this recipe for three times now but it still turned out the same. The chiffon always turned out dry and it hardens easily when i placed it in the fridge. Unlike the strawberry shortcake (which always turns up perfectly! *I believe they have the same basic ingredients and process). The only difference (from strawberry shortcake v2) that i can think of is the matcha powder that i add to the batter. Do you think its the reason why it turned out not that moist compared to the strawberry shortcake? Thank you corrine

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    Replies
    1. It might have something to do with the quality of the matcha powder. Try lessening your flour by the same amount of matcha powder added (5 tsps) as it also absorbs some of the liquid.

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    2. Hi corrine thank you for the tip. I will try it again and how that it'll turn better the next time. Do you think its necessary to add vanilla extract?

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    3. I don't find that necessary but you can if you want.

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  15. Hi Corrine! I love all your recipe especially the mocha cake, I have made it a lot of time. I just want to try this recipe,but i’m confused,if i used organic matcha powder,do i need to dissolve it in a water,because it is in the direction to use, or just add the organic matcha powder as a dry ingredient and combine it to the other dry ingredient?
    Thank you and more power��

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    Replies
    1. I usually just add the matcha powder into all the other dry ingredients but dissolving it in the water/milk (as part of the wet ingredients) would work too.

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