Very very pretty cake!!! Beautiful wet green transparent-ish colour ^___^ yummy!!!
Green tea mousse was put in between the green tea spongecake, and more green tea mousse was used to cover the whole cake in!!! Awesomely, this time I managed to get the top flat!!! So I sieved more matcha powder on top ^___^ BUT IT'S FLAT!!! Oh... the chocolate pieces were the as the sides I couldn't get flat... hmmm... ^___^"" (chocolate pieces made from rolling out melted milk chocolate between two pieces of parchment paper... no rolling pin so there might be finger marks on the choc pieces... and there's a lot of chocolate left over... -___-"")
Oh!!! And something really really retarded happened as I was baking the cake... the recipe said 320 DEGREES... Chin's oven went up to 250... normally the other cake uses about 220... so I thought to myself: Hmmmm spongecakes really need a hot oven to bake... hmmm... I'll just use 250... AND MY CAKE BURNT IN LIKE 15 MINUTES!!!! Arghhhhhhhh!!! American measurements!!! Soooo use 162 Degrees!!! Haiii... lucky I had ingredients to start over again...
End result - uber pretty cake!!! But a slight fall onto the sweet side... even after I used half honey than it mentioned... Hmmm... the green tea taste lacked quiet a bit too... both of the packets I bought didn't have a strong green tea taste... maybe use a lot less sugar next time... need to experiment a bit more with this recipe...
Oh... And as my 6" square was tiny I only used half the portion of ingredients for the green tea spongecake but the complete portion of green tea mousse was just enough!!!
Greent Tea Spongecake
Serves 8 - 10
Ingredients
1 cup white flour
1 cup granulated sugar
1/4 cup honey
1 teaspoon vanilla extract
1 tablespoon green tea powder
1/4 teaspoon salt
7 large eggs
1/8 teaspoon cream of tartar
Directions
1Separate the egg whites from yolks into two large bowls.
2Whisk sugar, honey, vanilla, green tea powder, and salt into egg yolks until everything is mixed together.
3Place bowl in a large pan of hot water.
4With an electric mixer, beat about 5 minutes on medium-high speed until pale yellow and doubled in volume.
5Gently fold in flour.
6In the large bowl, beat egg whites in electric mixer on a low speed 1 minute, increasing speed to medium-high until eggs are foamy.
7When the eggs are foamy, sprinkle in one tablespoon of sugar and cream of tartar.
8Beat until the egg mixture is stiff.
9Using a spatula, fold the egg whites gently so the bubbles in eggs are not destroyed.
10Preheat oven to 325 degrees.11Use parchment to line the bottom of two loaf pans.
12Grease the parchment.
13Pour batter into pan.
14Place pans on middle rack of oven 35 to 45 minutes or until golden brown. When done, cake sides will pull away from pan slightly; top will be flat and feel spongy when pressed with finger.
15Cool for 20 minutes.
16Run a small knife between edge of cake and pan. Remove from pan carefully.
17Pull off parchment and cool completely.
18Cut, serve and enjoy!
http://www.recipezaar.com/Green-Tea-Japanese-Sponge-Cake-Kasutera-278615
Green Tea Mousse
SERVES 4
Ingredients
1 tablespoon gelatin, powder
4 tablespoons water
2 egg yolks
1/2 cup sugar
1 cup milk
1 cup heavy cream
1 tablespoon macha green tea powder
3 tablespoons warm water
Directions
1Dissolve gelatine powder in 4 tbsps of water and set aside.
2Mix egg yolks and sugar in a bowl. Heat milk in a pan and dissolve the gelatine in the milk. Gradually add the milk in the egg mixture.
3Dissolve green tea powder in 3 tbsps of warm water. Add the green tea in the egg and milk mixture and stir well, cooling the bowl in ice water.
4Further, add whipped heavy cream in the mixture.
5Pour the mixture into cups or glasses and chill them in the refrigerator minimum of 2 hours.
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