I was so attracted to Julynn Tan's post of her Matcha Condensed Milk Cake in Facebook (very nice green color) and also My Mind Patch post of her Condensed Milk Cake, so I decided to cross reference both recipes to bake using Green Tea Powder. The result was amazing (though the green wasn't the bright green I wanted)! The cake did not shrink badly, the top did not crack, the cake did not collapse and there was no thick layer at the bottom (which I always had these problems). I can taste the fragrance of green tea in the cake and the texture was soft and well risen. Great instructions from My Mind Patch to bake the cake at different temperature ie 170 Deg C with only upper heating for 30 mins and 150 Deg C with upper and lower heating for another 20 mins (I reduced the timing as my portable oven is usually hotter than conventional oven). I also learned about banging the baking tin 3 times to prevent the cake from over shrinking during cooling period. Will definitely bake more of this cake (with different flavors) :)
Recipe with modifications:
Ingredients
4 egg yolks (small eggs)
1 whole eggs (small egg)
35g salted butter (melted)
40g cake flour (I used Top flour)
10g Green Tea Powder
50g condensed milk
4 egg whites
50g sugar
1 whole eggs (small egg)
35g salted butter (melted)
40g cake flour (I used Top flour)
10g Green Tea Powder
50g condensed milk
4 egg whites
50g sugar
Directions
1. Line baking tin with parchment paper at the base.
2. Mix eggs and set aside.
3. Melt butter in microwave and add sifted flour mixture (cake flour and green tea powder). Fold to mix with a spatula.
4. Add in the condensed milk to combine.
5. Add the above to eggs mixture and mix till well combine.
6. Beat egg white till frothy for 30 seconds. Add in the sugar, in 3 batches and beat the meringue till almost stiff peak (the meringue has a slight dip at the tip).
7. Scoop 1/3 of the meringue into the yolk batter. Fold to mix.
8. Pour the yolk batter back to the remaining meringue and fold into a smooth batter.
9. Pour the batter into the baking tin and lightly bang the tin on the table to remove any trapped air bubbles.
10.Bake in water bath in preheated oven at 170 Deg C with only upper heating for 30 mins. After 30 mins, reduce temperature to 150 Deg C with upper and lower heating for another 20 mins.If the cake turn brown too fast, cover with aluminium foil.
11.Remove the cake from the oven and drop the baking tin 3 times from a height about 5cm. This is to prevent the cake from over shrinking during cooling period.
12. Let the cake cool down for 10 mins (when the cake slightly shrink away from the wall of the cake tin). Run along the edge of the cake and remove the cake to a wire rack (to prevent accumulation of moisture at the base of the cake).
2. Mix eggs and set aside.
3. Melt butter in microwave and add sifted flour mixture (cake flour and green tea powder). Fold to mix with a spatula.
4. Add in the condensed milk to combine.
5. Add the above to eggs mixture and mix till well combine.
6. Beat egg white till frothy for 30 seconds. Add in the sugar, in 3 batches and beat the meringue till almost stiff peak (the meringue has a slight dip at the tip).
7. Scoop 1/3 of the meringue into the yolk batter. Fold to mix.
8. Pour the yolk batter back to the remaining meringue and fold into a smooth batter.
9. Pour the batter into the baking tin and lightly bang the tin on the table to remove any trapped air bubbles.
10.Bake in water bath in preheated oven at 170 Deg C with only upper heating for 30 mins. After 30 mins, reduce temperature to 150 Deg C with upper and lower heating for another 20 mins.If the cake turn brown too fast, cover with aluminium foil.
11.Remove the cake from the oven and drop the baking tin 3 times from a height about 5cm. This is to prevent the cake from over shrinking during cooling period.
12. Let the cake cool down for 10 mins (when the cake slightly shrink away from the wall of the cake tin). Run along the edge of the cake and remove the cake to a wire rack (to prevent accumulation of moisture at the base of the cake).
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