I've had this wonderful looking Magic Custard Cake recipe on my todo list ever since White on Rice Couple blogged about it. I mean, how can you resist something called Magic Custard Cake? It sounded so interesting, a batter that separates into a top fluffy cake layer and a middle custard textured layer.
I finally got around to trying the recipe this weekend, but with the added twist of flavouring it with matcha. I looooove anything green tea flavoured and I had a severe hankering for a green tea dessert this weekend. And since I totally chickened/lazied out of my original plan to try making one of those nutso matcha crepe layer cakes, this was the next best option.
Not going to lie, there is definitely something magical about this cake recipe. I had my doubts as I was making it because the method is quite unusual, but I followed the instructions closely and made sure all my ingredients were at the right temperature and it turned out just like I hoped. A lovely soft and cakey top layer, with a wobbly, custard-like layer underneath. And with a good, strong flavour of matcha.
I like my matcha strong so if you decide to try this version you are welcome to adjust the amount of tea powder to your taste. As the original recipe recommends, it's important all your ingredients is at the right temperatures when you add them too the batter, especially the milk. I think the matcha flavour works particularly well with this dessert; the slightly chewy bottom layer almost reminds me of mochi so the whole thing seems very well matched.
Ummm how cute is the new addition to my teacup & saucer collection? Thanks Karen! She knows the way to my heart. My teacup collections is getting a little out of control. This dessert might not be for everyone, I know some of my friends who aren't familar with green tea desserts were a little unsure of it. The original recipe and the chocolate version would probably be more up their alley. But as a matcha lover, I couldn't get enough of it. It's a perfect afternoon treat to be enjoyed with a cup of tea.
Matcha (Japanese Green Tea) Magic Custard Cake
1 cup (140g) plain/all-purpose flour
1-2 tbsp matcha powder (Japanese green tea powder), you can adjust to taste
113g (1/2 cup) butter
2 cups (500ml) milk
4 eggs, separated and at room temp
4 drops white vinegar
1 1/2 cups (180g) pure icing (confectioner's) sugar
1 Tablespoon (15ml) Water
To dust: 2 tbsp icing (confectioner's) sugar + 1 tsp matcha powder, sifted together
- Preheat the oven to 160°C(325°F). Grease and line a 20cm (8 inch) square baking pan/dish with baking paper.
- Sift flour and matcha powder together in a medium bowl. (I like my matcha flavour very strong so if you prefer it milder then only use 1 tbsp of powder)
- Melt the butter and set aside to slightly cool. Warm the milk to lukewarm and set aside.
- In a large mixing bowl, whip the egg whites and vinegar to stiff peaks with an electric mixer. Set aside.
- In a separate large mixing bowl beat the egg yolks and sugar until light with an electric mixer. Mix in the melted butter and the tablespoon of water for about 2 minutes or until evenly incorporated.
- Using a hand whisk, mix in the flour until evenly incorporated. Slowly hand whisk in the milk and until everything is well mixed.
- Fold in the egg whites with your hand whisk, 1/3 at a time. Repeat until all of the egg whites are folded in. The egg whites will appear curdled and lumpy at first but keep gently mixing with your whisk until all the larger lumps are incorporated.
- Pour the batter into the prepared pan and bake for 40-50 minutes or until the top is golden. (Take care not to overbake, middle should still be a bit wobbly) Allow cake to completely cool (you can place it in the fridge after 15 minutes to cool it quicker) before cutting and then dust with icing sugar/matcha mixture.
- Can be stored in an air-tight container in the fridge for several days, best served at room temperature.