Tuesday, April 29, 2014

Matcha Custard Cake

Matcha Custard Cake
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.
Matcha Custard Cake
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.
Matcha Custard Cake
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.
Matcha Custard Cake
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.
Matcha Custard Cake
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 Custard Cake
Matcha (Japanese Green Tea) Magic Custard Cake
(adapted from White on Rice Couple and this original recipe here)
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
  1. Preheat the oven to 160°C(325°F). Grease and line a 20cm (8 inch) square baking pan/dish with baking paper.
  2. 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)
  3. Melt the butter and set aside to slightly cool. Warm the milk to lukewarm and set aside.
  4. In a large mixing bowl, whip the egg whites and vinegar to stiff peaks with an electric mixer. Set aside.
  5. 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.
  6. Using a hand whisk, mix in the flour until evenly incorporated. Slowly hand whisk in the milk and until everything is well mixed.
  7. 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.
  8. 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.
  9. Can be stored in an air-tight container in the fridge for several days, best served at room temperature.
Matcha Custard Cake
Print Friendly and PDF Pin It

24 comments:

  1. These look Delicious! I am loving the colour and anything with match a has my name on it. I been experimenting with custard cake recipes too; I can wait to give it ago!

    ReplyDelete
  2. Oh my gosh this sounds awesome. The mochi-esque custard + cake combo is blowing my mind right now. I must make this. The teacup is cute too :)

    ReplyDelete
  3. i love matcha to the moon and back, i was going to do a matcha crepe cake too but this may have just been prioritised!

    ReplyDelete
  4. This looks amazing!! A bunch of friends and I are having a tea party over the weekend and this should be a hit with them, all being matcha lovers~ Thank you for sharing :)

    ReplyDelete
  5. I'm missing the abundance of green tea desserts that I saw in Japan so I might just have to make this to satisfy my matcha dessert craving!

    ReplyDelete
  6. I love this idea!! Green tea flavored anything is the way to go!!

    ReplyDelete
  7. Sweet! I've been wanting to make both a magic cake and something with matcha, so this is perfect :)

    ReplyDelete
  8. These sound sweet and refreshing. Gorgeous colour too!

    ReplyDelete
  9. Hi Rasberri Cupcakes! I also recently made this magic custard cake! and Green tea flavour too!! what a coincidence! I agree, it's probably not for everyone's taste buds but I love it. I love the greenness of your cake too :) you can check out mine here (although yours is definitely prettier ^^): http://traybakingtray.blogspot.com.au/2014/04/work-catering-42-its-magic-magic.html

    ReplyDelete
  10. Mmmm, I love magic custard cake & green tea sounds like an interesting flavour to try :)

    ReplyDelete
  11. This is so cool! Love matcha-aaa desserts!

    Is there a reason why vinegar is used though?

    ReplyDelete
    Replies
    1. I believe it's to stabilise the egg whites, there's a note about it in the original post I linked to!

      Delete
  12. This looks and sounds magical indeed; I'm intrigued by how it happens. I'm definitely going to make this. I need more matcha desserts in my life too.

    ReplyDelete
  13. I think I overcooked mine... It was really hard and rubbery. The middle slices I could see the three layers but the bottom layer was the thickest. The sides were only two layers - thick dense chewy custard and a light fluffy sponge ��

    ReplyDelete
  14. Wow looks delicious!Matcha powder seems extremely popular these days - you really are in with the baking trends! Wonderful blog - absolutely gorgeous recipes! Love it x

    ReplyDelete
  15. I've been meaning to make this cake for ages but I love how you made a matcha version of it! Looks incredible!

    ReplyDelete
  16. It looks great & refreshing^^ Thanks for sharing the recipe~~

    ReplyDelete
  17. It looks delicious! Matcha is probably my favourite flavour for desserts other than chocolate so I would probably be able to eat the whole tray of this :)

    ReplyDelete
  18. Got so excited when I saw this and had to make it! I added vanila bean and lemon rind to mine instead though :) it's in the oven and one half of it had risen up like a volcano trying to erupt while the other side looks lightly puffed. ..any thoughts??

    ReplyDelete
    Replies
    1. Hmm you might have just had a few too many big air bubbles still in your cake batter, I would just poke a hole in the rising part with a skewer and rotate the cake around so it cooks evenly? Sorry I didn't reply sooner!

      Delete
    2. It went back down as soon as I pulled it out the oven :) so no lopsided cake yay! Although my cake layer was definitely not as think as yours but think it might be due the fact my pan was bigger?
      Love your blog! Have had many fun baking days experimenting with your fabulous recipes! Thanks :)

      Delete
  19. Made this in vanilla, because sadly i'm the only green tea lover in my family -.- but it was yummy C: thankyoup

    ReplyDelete
  20. yum! I've made the vanilla version of this...can't wait to make a matcha one!

    ReplyDelete
  21. Where do you buy matcha powder from? My local Chinese grocers don't have it. :(

    ReplyDelete

Comments are moderated and will be published ASAP. If you are viewing this on your phone, you might have to click the Preview button before posting your comment for it to work. People who comment make my day! ♥