Thursday, March 31, 2016
matcha loaf cake.
Presenting the second cake I made last week - a matcha (green tea) cake amped up with a generous dose of matcha syrup post-bake.
The cake is based on a white velvet cake recipe by Rose Levy Beranabum which I thought will best show off the matcha flavour due to its yolk-less composition. I also spooned - literally, as I didn't have a brush - an intense matcha syrup on top of the cake following its exit from the oven to further accentuate the presence of green tea.
I let the cake sit overnight before tucking in, although you don't necessarily have to. I get that it's hard to just leave the cake there and pretend that it doesn't exist but leave the house, go run a couple of kilometres (not that I would), do five rounds on a loopy whoopy rollercoaster (now this I would) - basically knock yourself out, and you'll be rewarded with dessert for breakfast.
Match Loaf Cake
makes an 8 x 4 inch loaf
For the cake:
2 large egg whites
1/2 cup milk, divided
1 tsp vanilla
1 1/2 cups sifted cake flour
1/2 cup + 1 tbsp sugar
2 tsp baking powder
pinch of salt
2 tbsp matcha powder
6 tbsp unsalted butter
For the syrup:
3 tbsp hot water
3 tbsp sugar
2 tsp matcha powder
Preheat the oven to 350F. Prepare an 8 x 4 inch loaf pan.
Combine the egg whites, 2 tbsp of milk and vanilla.
In a separate bowl, mix the dry ingredients together. Add the butter and remaining milk and mix until ingredients are moistened; beat for 1 1/2 minutes to aerate and develop the cake's structure. Add the egg mixture in 3 batches, beating for 2 minutes after each addition.
Scrape the batter into the prepared pan and bake for around 25 minutes or until a tester inserted comes out clean. Transfer the cake to a rack.
While the cake is baking, make the syrup by combining all the ingredients together in a small bowl. Set aside.
Brush the syrup onto the cake after it has cooled for roughly 5 minutes. Let it cool completely in the pan before unmolding and slicing.