Saturday, January 8, 2011

Green Tea Layer Cake (vegan chocolate glaze filling)

Since Grace jie seems to like green tea cake a lot, I tried another recipe today.

I shall call it the Green Tea Layer Cake. It's adapted from ChocolateAndZucchini's Matcha and Azuki Cake Roll. I didn't have red bean paste (was lazy to cook that) nor soygurt so I replaced it with a simple vegan chocolate glaze.

I had some problem making the cake though... The egg yolk + flour mixture was somehow VERY thick and sticky. I couldn't fold the stiff egg whites in quickly and lightly at all! My solution was to stir in some stiff egg whites till the mixture was more watery, before I folded in the rest of the stiff egg whites. I'm guessing this is why the cake was slightly chewy. I think it was fine, given that it was made into a layer cake (more on this later), but I would very much have preferred a lighter cake.

I'll try the recipe again, perhaps using 4 yolks + 1 white in the yolk-flour mixture, and whipping only 3 egg whites to stiff peaks? Wonder if that'll help. Hmm..

So, why did I not make a cake roll? Because I let the cake sit for too long before trying to roll it up! Clotildes said that I must work quickly, but the cake baked so quickly (8-10 mins!) that I didn't have time to melt the chocolate! Well, actually I forgot and was washing the dishes. :P

Since it started to crack when I tried to roll it, I decided to just make it a layer cake, like my aunt's. :)

My review
Cake: I found it too chewy. Would be better if it was lighter.
Cake + Filling: I found the chocolate taste too strong; I couldn't taste the green tea at all! :(

Cyn's review
Not bad, taste of the green tea is very strong! (There must be something wrong with my taste buds....)

Recipe after the jump!

Green Tea Cake (génoise) (adapted from ChocolateAndZucchini)
- 4 eggs, separated
- 30 grams butter, melted and cooled (oil)- 60 grams sugar (reduced)
- 75 grams flour
- 25 grams corn starch
- 6 grams matcha (finely powdered green tea)
- a good pinch of salt

For the filling:
- 280 grams (10 ounces) anko (sweetened azuki bean paste; preferably tsubuan, which is a little chunky); if unavailable, substitute sweetened chestnut purée (crème de marron)
- 80 grams (1/3 cup) plain Greek-style yogurt or fromage blanc or crème fraîche

For the topping: (optional)
- confectioner's sugar
- matcha (green tea powder)

Prepare the cake. Preheat the oven to 200°C (I stupidly left my oven at 225°C and even baked for 5 mins before I realised it...) and line a 35-by-25-cm (14-by-10-inch) jelly roll pan with
parchment paper (I lined by jelly roll pan (31cm x 25cm) with silicon mat). Spread the cake batter onto the pan into a rectangular shape.

In a medium mixing bowl, combine the egg yolks with the almond butter and sugar. Beat well with a wooden spoon. In another bowl, sift together the flour, corn starch, and matcha. Stir the flour mixture into the egg yolk mixture until just blended, without overmixing.

Place the egg whites and the pinch of salt in a clean, grease-free mixing bowl, and whisk until stiff. Stir one third of the egg whites into the batter, then fold in the rest with a
spatula, lifting the mixture to keep as much air as possible in the egg whites.

Pour the batter onto the prepared pan or sheet, making sure it reaches the corners, and smooth out the surface gently with the spatula. Bake for 6 to 8 minutes, keeping a close eye on it, until just set; it should not color.

While the cake is baking, prepare the filling: combine the anko and yogurt in a bowl, and stir well. Set aside. Once the cake is baked, you have to work quickly while the cake is still warm, otherwise it will be too stiff to roll. Slide the parchment paper and cake on a cold baking sheet or a tray. Using a sharp knife, trim the edges of the cake if necessary to get a neat rectangle, or if the edges have gotten a bit crisp in the oven.

Cover with a clean dishtowel (or a fresh sheet of parchment paper, which you can reuse several times) and flip cautiously onto your work surface, so that one of the short edges is close to you. Remove the cold baking sheet or tray and carefully peel off the sheet of parchment paper on which the cake baked (or, in my case, the silicone mat). The cake will now be upside-down, the spongiest side facing the ceiling.

Spread the filling onto the cake, leaving a margin all around. Roll the cake tightly onto itself, starting from the edge closest to you. It will feel a little awkward at first -- you can use the dishtowel to help your grip -- but will get easier after the first few inches. Wrap the rolled
cake tightly in the dishtowel and place it seam side down in the fridge to set for a few hours or overnight.

Just before serving, slice off the ends of the roll -- at an angle if you like -- for a neater look, place the cake on a serving dish, and dust with confectioner's sugar and/or a little matcha powder. Serve on its own, or with a dollop of yogurt. The leftovers will keep for a few days, well wrapped in the fridge

My filling:
Vegan Chocolate Glaze85g chocolate chip
1 tsp light corn syrup
10g shortening
1/8 tsp vanilla extract
--> Very easy to make and tastes great!

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