Green Tea (Matcha) Cake

Wednesday, 12 March 2014


Green tea powder, aka matcha and maccha, is the soul of green tea cake. If you want to make good green tea cake, you have to use good quality green tea powder.

GTP has three enemies: heat, light and oxygen. The colour and flavour deteriorate very quickly unless the tea is kept in the cold, in the dark, away from oxygen.

Good matcha is sold in an airtight and  lightproof metal container, and it comes with an oxygen absorber. It should be used as soon and as quickly as possible. And it should be refrigerated, even when it's still sealed.

Lousy matcha, OTOH, sits in a see-through plastic container that's sealed but not really airtight. It's essentially hay with artificial colouring and flavouring. It's good if you're baking a cake for your pet rabbit.

To make green tea cake, just take whatever cake recipe you like and substitute a bit of the flour with matcha. Right?

Yes, of course you can do that. In fact, a lot of people do. But matcha and wheat flour are two entirely different things. The former consists of leaves/fibre; the latter consists of protein and starch. Compared to flour, ground up leaves absorb more water but less fat. Unless you adjust the recipe, a cake made with green tea powder would be less fluffy and more oily than one made without.

Besides the absorbancy, there're two more differences between matcha and flour.

Does matcha taste like flour? Of course it doesn't. Green tea powder is slightly bitter but flour isn't. It makes the cake less sweet.

Does matcha brown like flour? Nope, it doesn't. Wet leaves don't brown, so green tea powder makes the cake brown slower unless you add more sugar or increase the oven temperature.

Most cake recipes need a wee bit of salt. You shouldn't be able to taste the salt at all. It's there to round off the sweetness. Green tea cake, however, doesn't need any salt because matcha does the "rounding off". If there's salt, you'd be able to taste it.

The flavour of green tea powder is very delicate. If there's baking soda/powder in the recipe, the delicate flavour would be compromised. Hence, green tea cake should be made without any baking soda/powder.

I don't like green tea cake that's dense, salty, oily, not sweet, not brown and not "matcha-ish". Do you?

My green tea cake is made with a recipe that's dedicated to making green tea cake that's soft, fluffy, and subtly fragrant with the scent of green tea powder. It's not some vanilla cake with the vanilla yanked out and matcha bunged in.

If you want to try my recipe, be warned that the cake cracks even with cardboard insulation to help it rise evenly. The cracks close up nicely as the cake cools down but you'd still see a few lines. Here's what the cake looks like hot from the oven and after cooling down:
After baking my way through four bottles of GTP, I'm now happy with my recipe for green tea cake. I hope you like it too.



GREEN TEA (MATCHA) CAKE (抹茶蛋糕)
(Makes one 20 x 12 cm cake)
Cake
10 g castor sugar 
60 g egg yolks
30 g corn oil
5 g green tea powder
add 20 g boiling water; mix till smooth; add 30 g room temperature water; mix thoroughly; set aside to cool down
40 g cake flour

105 g egg whites
1/16 tsp cream of tartar
45 g castor sugar
Whipped cream
200 g dairy cream, ≈35% fat, thoroughly chilled
1 tsp green tea powder

To make cake, trim 5 mm thick corrugated cardboard to fit sides of 23 x 15 cm cake pan. Wrap each piece of cardboard in aluminium foil, shining side facing out. Line bottom of 20 x 12 x 7.5 cm cake pan with 2 layers of parchment paper.

Preheat oven to 160°C. Measure ingredients for cake and prepare green tea as detailed above.

Whisk 10 g castor sugar with egg yolks till dissolved. Add corn oil. Whisk till just combined. Add green tea. Whisk will just thoroughly mixed. Sift cake flour into mixture. Whisk till just thoroughly mixed but small lumps are still visible. 

Separately whisk egg whites till frothy. Add cream of tartar. Whisk till thick foam forms. Gradually add 45 g castor sugar whilst still whisking. Continue to whisk till firm peak stage.

Thoroughly whisk yolk mixture, which should be smooth now. Add half of egg whites. Mix with whisk till almost even. Add remaining egg whites. Mix with whisk till almost even. Scrape down and fold with spatula till just evenly mixed, banging mixing bowl against worktop 2-3 times.

Pour batter into 20 x 12 x 7.5 cm cake pan, slowly and from about 30 cm high. Jiggle pan till batter is level.

Place cake pan holding batter in 23 x 15 cm cake pan. Tuck cardboard between 2 pans. Bake till middle of cake doesn't make squishing sound when pressed gently, about 55 minutes. Remove pans from oven. Remove cardboard and outer pan. Drop pan holding cake from about 30 cm high, 2-3 times. Invert pan onto wire rack. Leave till just cool. As soon as cake is cool, slide knife along sides of pan. Unmould cake. Discard both layers of parchment paper.

To make whipped cream, whisk cream till just thick enough to hold its shape. Add green tea powder. Whisk till evenly mixed and cream is dead stiff.

To assemble, cut cake horizontally with serrated knife or cake slicer into 2 equal halves. Set aside bottom half of cake. Invert top half so that cut side faces up. Spread with half of whipped cream. Top with remaining half of cake, cut side down. Spread with remaining whipped cream. Smooth top. Trim about 1 cm from 4 edges. Transfer cake to serving plate. Refrigerate till ready to serve. Enjoy trimmings whilst waiting.

126 comments:

Anna said...

Hi KT,


Where do you get you baking pans? Are they from online?


Thanks

ngoc said...

where did you buy the tea and the pan?

Ben Home said...

I loved all the ideas and concept behind preparing such a nice matcha cake.I wish it would help me a lot for my body a head.

KT said...

Hi Anna, no, not online. Cheers.

Millie said...

Looks great. I will make as soon as I get some good cream since I have some matcha that needs to get used.
Any chance you can do chicken rice? I saw your recipe for white cut chicken and was hoping you had HCC and the sauces! Thanks.

KT said...

It's English.

Diana Montes said...

Thanks! I will make them right now! =D , did you notice in the second picture of the recipe, in the bowl with the eggs and sugar, there's a creepy face jajaja

Angela said...

May I know where did you get the matcha powder? Thank you

Moiey said...

I think I'm using the same type of paper liners from phono huat but mine is in white. But my cupcakes don't come out nice and round. After baking they stretch to be oval.. Do you use double layer of liners?

KT said...

J-Mart. Cheers.

LoveFoods said...

Hi KT, could you please tell me what are the both cake pans size in inches. I having hard time to find the exact size that you mentioned. And the measurement for cream of tartar in this recipe...1/16 tsp? Is roughly half of 1/4tsp ? Pls help! Thanks !

KT said...

I use only one layer. I think your liners are made by Wilton; mine are brandless. They look like they're the same but Wilton's are less sturdy.

KT said...

I now have confirmation for what I've suspected for some time. There are aliens reading my blog!

LoveFoods, what planet are you from? Do you come in peace? Shall I take you to our leader . . . ? Or a maths teacher?

cyn baker said...

Thank you so much for this recipe!! The cakes turned out light fluffy and great taste!!

linda said...

hi, KT, do you actually measure egg yorks and white to T? why don't you use units, say 1 large or small egg..something like that.
I am from the same planet as yours.

LoveFoods said...

KT, I'm a beginner baker and OFCOZ IM FROM THE SAME PLANET AS YOURS. PLEASE DON BE SO SARCASTIC AND RUDE When people ask u in a polite way. DO NOT BE ARROGANT!!!! I forgive u just because u are on MENOPAUSE! LoL!!!!

KT said...

Hi Linda, I would like to ask you something before I answer your question. Why do you single out eggs? Why don't you ask me whether I weigh flour or matcha to a T? Do you weigh flour, or convert g to cups?

LCLY said...

KT, why do you provide liquid in gram/weight measurement? The whole point of starting a blog is to provide helpful recipes, tips and guidelines to share with your readers. When I read your readers' questions, your reply is not the most helpful. Why bother doing a blog when you appear so agitated when people are trying to seek the right information on how to go about baking your macha cake?? WHY??!

Millie said...

I made this and it's delicious, but I would use a little less cream next time and maybe add 1 tsp sugar to the cream, because I know some people will not like unsweetened whipped cream.

KT said...

I did consider whether the cream should be sweetened but decided against it so that it tastes more like green tea, which is unsweetened. In future when you have a cake that isn't sweet enough, you can dust it with a bit of icing sugar.

Millie said...

Thanks KT! I'm already planning on doubling the cake. It's so soft, fluffy, and moist, and just the right sweetness and green tea flavor.

LF said...

Wow. You're a snooty bitch. People come to your blog to learn, and if somebody asks a simple question, it would probably take less effort on your part to simply answer vice coming up with some nonsensical half-baked pseudo-sarcasm. What planet are YOU from? Enjoy the rest of menopause.

Ada said...

Hi! That looks amazing. I would like to know if it works just as well with multi-purpose halogen cooking pot. :) thanks!

SY KOH said...

if I want to bake double the cake , what should be the right baking tin size, Many thanks

NapoleonDynamites_Nunchuck said...

Just wanted to say, I too, many years ago, assumed Baking, was like stir-frying. Dumping this & that, thinking they would all merge into one coherent result. And magic would happen in my oven.
But No.
After countless failures...and after watching many of Alton Brown's programmes, did I then realize Baking is not an Art. Baking is a Science. (involving chemistry, physics & Maths) Everything has to be exact.
So, now, yes, I greatly appreciate KT' s minute attention to details ( yes, even measuring Chicken eggs, white and the yolk) and all the tips she shares. I lift my hat off to her too....for sharing the time and effort it takes her to perfect her recipes. ..if u read between the lines, I think, she made countless Green tea cakes..seeing that she went thru 4 bottles of that GTP.
So, on behalf of all of us, thanks KT.

Kate said...

Hi, I watch your video and notice that your mixer is an electronic one. So tiny and handy that I am looking for. May I ask where i can buy it? Many thanks!

Phoebe said...

Shouldn't you use baking powder instead of soda? Because Dutch processed cocoa powder is not as acidic than natural cocoa powder?

KT said...

Only if I need to create air bubbles chemically, which is not the case here.

Baking soda has many functions, besides reacting with an acid (plus water and heat) to make batter/dough rise.

KT said...

Baking is science but it's not rocket science. The maths needed is taught to 7-year-olds, and chemistry and physics needed to 9-year-olds.

mariss said...

Hi kT Q? is it ok to use veg.oil instead of corn oil?

Jerlicious said...

Hi if we do not have corn oil can we replace it with other kinds of oil or melted butter? Tks

Eileen Wong said...

Hi, I hereby drop by to say thank you for your great work of sharing your sponge cake recipes. I tried making not less than 5 cakes using your recipe as the base and gradually found the tricks of making a better cake. Thanks to your videos which are very helpful in mastering the essential skills!
Thanks again.

Andy Tang said...

Looks amazing!

athita said...

love you cakes and your blog very much
thank you for sharing your recipes
it is so enjoyable to watch your video
i am going to try this recipe today

Myra said...

Dear KT,

I'm having trouble finding aluminum pans with similar sizes to yours for this recipe. Any suggestions on how I can solve this? Is one pan okay? How much changes will it make if I leave out the cardboard insulation?

Thanks for your time,

Myra

vered said...

looks amazing! I shoud try it asap...

Wind Lim said...

Hi KT
Is it advisable to make in large batch or go small by batches? I plan to make this for my girl's birthday. Needs 35pcs.
TX FOR SHARING!

dinzz said...

can you tell me where did you get your matcha powder please? thanks :)

KT said...

The batter must be baked once it's mixed.

vicky said...

Hi KT. My Hokkaido cupcakes turn out perfectly in terms of texture and taste. But the only thing is they cracked at the top during baking, like the chiffon cupcakes. And they do not close up nicely after cooling down. Please advice. Thank you.

Michelle said...

Hello KT, I really love your recipe, may I ask a few questions?
It's really hard to find glucose where I'm living, can I leave it out?
Another question is that my cake was deflated like 30-40% last time I baked, I tried to fix it but no use, it couldn't stand like yours, can you suggest me any ways to fix it please?
Thank you.

Jojo123 said...

Hi KT, In baking sponge cakes, some recipes calls for stiff egg whites, some calls for ribbon stage whole eggs...Do you know if there's any actual difference when both acts as leaving agents in the batter...


Thank you.

Muhsina said...

Hi kt,
I really wanna try ur cakes. But glucose is hard to come by in Dubai. Before snapping me of,(lol) please tell me can I use corn syrup? Do they do the same job. I have ordered my glucose already.but I have to wait till it comes and wanted to try it with corn syrup if that was okay.please let me know.

KT said...

What are leaving agents? Do they book air tickets?

Nurilen Yakobistan said...

This looks so good! i love green tea <3

Felicia Tang said...

Hi KT,
Followed your green tea cake recipe and baked a lovely soft, moist cake. Then I recalled the height of your cake in the video and realised my cake is much taller.... Hmmm I used 4 egg yolks and 4 egg whites. I think you must have used 3 egg whites??? Thank you for all the tips and pointers in your blog, they are honest and accurate which save novice baker like me a lot of time. Thank you. Felicia.

Felicia Tang said...

Hi Myra,
If you are in Singapore, you can buy the exact aluminium tins at Kitchen Capers, Block 71 Kallang Bahru, #01-531F, Singapore 330071. The shop shows the dimensions of the tins in inches.

Felicia Tang said...

Hi Dinzz,
If you are in Singapore, you can buy the exact green tea powder used in KT's video at NTUC finest (Japanese products section), Katong V, Marine Parade.

Carolina Evanno said...

Hi, I really love to see what you do and it looks delicious. I live in France and It is not easy to find corn oil and cake flour. Do you have any idea what kind of oil and flour that i can use? thx Carolina

Sweet Yee said...

Hi KT,
I would like to try out your recipe. However, I am using a different pan size. What are the adjustments to the ingredients portion if I use a 9 inches round pan?

KT said...

I charge SGD10 for answering your question. Please pay to my Paypal account, here: https://www.paypal.com/sg/webapps/mpp/send-payments-online.

My Paypal email address is kitchentigress@ymail.com.

You could alternatively do the calculation yourself. Please refer to my post, "Cake FAQ".

Little D said...

I had the same issue with the cake rising a lot more than shown in the video. Did some research and turned out my egg white was beaten too stiff. I tried beating it at a lower speed and did it just long enough so it is fluffy but still pourable. It turned out just like the video, and even had the cracks on top :) my previous attempt was smooth on top. Hope this helps.

izumi said...

Hi KT, Is this a type of sponge cake that can hold rolled fondant?

izumi said...

Hi KT, how long can we keep this cake in room temperature?

eleanor said...

Hey, I like the way you blog ....! So thorough research and detail analysis of good baking skills !! I really like it .... thanks for sharing

sharon said...

Dear Kt.Today after seeing your comment I am very sad that you could not even understand that every one are not genius like you.English is not my mother language & I have no idea what made you upset.Cooking is a passion, Sadly I was waiting for your answer from months just to see your rude reply.For kids sake you could not give answer. there is nothing wrong in correcting me but the way you gave reply I don't feel it's good.Instead of jumping into conclusion you could have first checked with me & advised me & given answer to me.Anyway I am sorry to say this & upsetting you as well.Thanks at least you took time to give that rude reply.

Neko Music said...

Your recipe is spectacular! I tried it once and it was perfect!!! Although, I know you won't like this, but I used stored bought whipcream...It tasted sooo good tho lol. Thanks for the recipe! I will make it again since they will probably be all gone by tomorrow. My family loves them ^^

nisa hadi said...

:)) enjoy this blog and some of your entertaining comments :)) thx for sharing.

Ken_Morra_Iz_Across_Da_Street said...

Hahaha, you is very the funny.

Rose said...

Hi, KT. May I know if the butter cream is safe for eating. I mean, the egg white in the butter cream was not cook, is it ok to eat it raw?
Secondly, can I beat fresh cream with butter to create another type of butter cream? Rose

KT said...

Hi Rose, I ate the buttercream and died. It is not safe.

Joanne Chua said...

Hi KT, how are you. It has been a long while and I just managed to watch & read all that I hv missed. Well done! Looks like this cake will be on my list soon just that I'm a boring person who holds only those standard shapes and sizes cake pans. Will try anyway. Cheers.

Joanne Chua said...

Hi KT, I did this first instead and was surprised that I do hv this pan size. Anyway, the texture of the cake is so fabulously soft! This is my kind of texture. Sweetness is just right with that added aromatic matcha taste. I did this for my mil as a Mother's Day gift. She was totally awed. Thanks again!

KT said...

I'm very well, Joanne, thanks. You may scale the recipe to fit your pan size. It's easier to bring Mohammed to the mountain, than the mountain to Mohammed.

Joanne Chua said...

I did the green tea cake yesterday with wonderful results and I did this chocolate cake today for my younger daughter's birthday. Fabulous! I did my own frosting and those who ate it went "the sponge is so soft", "I thought this is store bought", "why is this cake so light" etc. Well KT, your cake speaks for itself, what more can I say. Sedap!

Lisa L. Dean said...

i'd like to try this as the top of my wedding cake (DYI'ing it), I am also in the US... i have no clue where i'd get glucose liquid or castor sugar.. Do you have any other sponges that would work for the other two tiers???

CCL said...

Hi KT
I realized I didn't have green tea powder but I had leaves, so I rounded it and sieved it to use. But my cake wasn't green like yours, and when I took it out of the pan, it sunk in the centre. I had a bit if a concaved cake. The flavor of the cake is also very mild. Same goes for the whipped cream. The whole cake taste very mildly of matcha only.

I noticed my egg white was not very stiff when I mixed it with the egg yoke mixture. Wonder if that is the reason for the cake to sink slightly.

Joanne Chua said...

KT, you hv make me a proud person. This pic was my 1st attempt, beautiful? I hv since made another 2 but with added matcha powder as I love the beautiful aroma.
KT, I'm not here to sing you praises. You may know that I hv followed you and did a lot of your creations with wonderful results (except for that Ogura ��). I really mean it when I say "thank you". May God bless you for your generosity in sharing. Again, thank you.

lilian said...

Hi KT, 135g of egg whites = 9 egg whites? Thank you.
clear n concise instructions/videos.
great sense of humour.

Yang Zhicong said...

This isn't brilliant - its a cruel attempt at humor to make one person feel good about one's self at the expense of others. If making others feel helpless is your way of celebrating your birthday, then, God forbid that you should ever find yourself in those shoes as the bank teller.

Service staff are often helpless in the face of abuse or such cruel pranks since the manta is that "customers are always right". If you had an issue with the ad, you could have written in to their Corporate Communications or whatever department they have, instead of this cruel prank.

shrimp94 said...

3 eggwhites :D
KT usually uses a egg of 35g egg white and 15g yolk

Haru said...

bhahahahahahahahahahaha

Praewa said...

Hi,
I love your recipes it very helpfull. ^_^
I don't have glucose can I use other thing or what can I replace it.

Katie said...

Hi KT, I was wondering if you would be able to do a recipe on how to make steamed cake? Thank you :)

KT said...

You didn't follow my recipe and you hated your cake. Um, OK.

Chef said...

Hello, KT. Can you post video about ( light icing for cake). Vanilla icing or chocolate. Thank you for ur great Recipes.

Avery said...

Is there a matcha recipe that doesn't require flower? Or in other words is wheat free? My friend cannot stomach wheat and some other grains, but we both enjoy baking and I would like to bake something that we both can eat. Sorry if this is a stupid question I am new to matcha :)

Ashley said...

Hi KT, love your recipes ! I'm from US and the only thing I can't find is 81% glucose, can I use Baking Powder?Please help! My cupcakes deflated
Thank you KT !

KT said...

Why can't you find glucose in the US?

Ashley said...

Thanks for for your respond so quickly !
I Love it !
I found a product called Glucose from Wilton, " ingredients: Corn syrup" they used it for Gum paste. However, I don't think it have the same consistent "81%". I might be wrong KT, that may be the the product I've been looking for. I did used that for this recipe last night, and my cupcakes still deflated ? I will try again tonight, so frustrated !
Thank you !
Ashley

clsc said...

Hi KT, I had great success with your Hokkaido cupcake recipe. Thanks! x

KT said...

I appreciate feedback but not when the English is butchered.

KT said...

You are welcome, clsc.

JadeLiCat said...

The cake looks amazing, I want to make it so much! I don't understand the gram measurements, though. Is there a conversion website you could suggest to convert the gram measurements to teaspoons/tablespoons/cups? It would help out alot.

casec said...

Your measure of liquids, eggs and flour in grams is interesting, but when I buy milk or gas does it say how many grams I bought? Useful...

Pat said...

Hi KT

Just want to say I love your blog! Your baking & cooking recipes are both fantastic! Fail proof & delicious! Love your videos too! Your recipes are very detail excellent for bakers who has not much experience in baking. Pls don't ever stop posting recipes.

Pat

KT said...

I'll help you understand gram measurements. Tell me, what don't you understand?

matchamatcha said...

Could you convert all the gram measurements into tsp and state the no. of eggs instead of the amount? Thanks :) BTW it looks fabulous! Can't wait to try it!

KT said...

My recipe uses leaves, not flowers.

KT said...

You measure flour by the teaspoonful? What galaxy are you from?

novi said...

Hi KT, just try out the recipe... and it turns out great and fluffy. Served numbers for small family member.
For people out there, before you bake the cake.. read read and read the steps. Good luck guys :)

Carol said...

Your recipe are awesome!
I just wanna ask u, how can i make the cupcake more fluffy? which component of ingredient should i change to make it more fluffy?

Carol said...

No, these are different flour
Plain flour are usually use to make cookies, and cake flour is use to make cake

Careece said...

Hi, could you put how many eggs you used instead of putting it in grams, and also you cannot measure liquids in grams?

Cam said...

No, plain flour usually use in cookies, cake flour are absolutely use in cake one =)

Leng said...

Hi KT, your recipe is awesome! I made these cupcakes last week and they are really soft and fluffy. If I want to make the cake into chocolate flavored, can I add in 1 tsp of cocoa powder? Thanks :)

averycaird said...

I apologize about the spelling error. What I meant was flour. I have dyslexia and have a lot of trouble spelling, but thanks for being a dick about it!! :D

Uji Uzairi said...

Hi KT,
If I put a coin chocolate on each surface of the cupcake before baked, will it affect the cupcake texture ? I like to decorate my cupcake with choc, and coin choc is one of the idea.
Appreciate the feedback, thank you.

heroineshikaku said...

Hi! not sure if this has been asked or answered before..i came across your videos recently and would like to ask why you put boards on each side..To prevent the cake from burning..? thanks

Zorc said...

Oh no! I was trying all of KT's recipes measuring the liquids in grams but I just discovered I cannot do that... oops!

I think it's very useful to write the recipes this way. I can just put the mixing bowl on my kitchen scale and press tare before adding each ingredient. I don't even need to use a measuring cup!

yumi said...

Hi Kit,I have a question,why my matcha cake is not looks enough green?

Gladys said...

I tried it yesterday. My hubby said I baked like a professional. I always find KT's recipe the most reliable one after trying out others recipe. I look forward the coming soon Pandan Kaya Cake!!!!!

Kari Ho said...

i just tried it..is very soft and fluffy!! thanks ^^ gotta try other recipe now ..!!

Dhivya said...

Is there any substitute for glucose?

ivy said...

ya im laughing at her reply... makes me don't dare to ask silly question later kana gun down. lol

chew li ying said...

Hi, I tried the making the fillings 2 times but somehow it became watery and lumpy... what is the cause of this ??

rokzy said...

hi KT, i was just wondering if u could convert the metric amount into US. u know like tbsp or cups?
plz and thank u!

ln said...

hard to make

peas porridge hot said...

About cups and spoons....
This request never fails to baffle me. I see it so often that I am compelled to give my two cents worth.
Why is it so difficult to measure ingredients using a weighing scale.
I find using a cup and spoon and even a pinch of something or other to measure ingredients so much more confusing. Which cup would one use? The US cup of the British cup? I'm not sure but are they the same? and...., if I was from China..... Which cup or bowl should I use? I'm sure weighing scales are available in the US,Canada, Britain, Australia and mostly anywhere else for that matter. I know I can get one easily in this little red dot of mine.
Why bother with cups and spoons when weighing scales are easily accessible and more accurate.
My apologies for being Kay Poh.

Yuen said...

Can I bake this in a 8 inch baking pan? Need to change the ingredients in the recipe?

Vanessa Chirayus said...

Hi, just to let you know. You're awesome! I've made these cupcakes many many times and each time they were fabulous.


Today, I tried something new and I still don't know how they'll come out but we'll see >_< I put black sesame seeds (blended with the 35g of oil) and added 10g more of milk. I just wanted to let you know~ (though i don't know if you'll care...) Your blog has been an inspiration for me to bake bake bake more~ ^^


Thank you so much!

Vanessa Chirayus said...

I thought that at first but try it again, it's not that difficult and I'm a mere beginner ^_^

Val said...

Thank you so much for this recipe and the very informative accompanying video. I've tried this recipe twice in two days and it has been fairly successful both times. The one thing I wasn't too successful at achieving was the whipped cream. After whipping to soft peaks and adding in the GTP, I managed to over whip 2 packets of whipping cream and ended up with lots of fresh green tea flavoured powder. :) I figured I shouldn't try whisking it with as much gusto as you do in the video (guess I underestimated my arm strength!) and the third packet just about made it, although not with the same uniformity of colour as yours. Will continue trying but just thought I would leave a note on the quality of the recipe. Thanks again.

Susan said...

Do you use self raising or plain cake flour? I am in the UK and unfamiliar with whether just saying 'cake flour' means plain cake flour or self raising. Thanks.

ONEIL from Msia said...

KT, one consistent ingredient I found in all your cooking is humour.

Liza said...

Hi KT, will adding chocolate chip affect on the texture of the cupcake?

KT said...

Hi Val, did you use UHT cream?

Val said...

Hi KT, no, I first tried using Bulla heavy whipping cream and when that failed (quite miserably!), I switched to Emborg whipping cream. The first packet was overwhipped as well while the second (i.e. third attempt) barely made the cut, although nowhere near as nice and creamy as yours. Also, save for the first attempt, my bowl and whisk were placed in the freezer prior to whipping and were thus quite cold, so I thought I had done all I could to create a conducive whipping environment. I will be making this again soon so fingers crossed it will be practice makes perfect!

KT said...

(1) You must use cream with 35% fat. (2) The cream must be cold. If the cream is very cold, it's OK if the bowl and whisk aren't. If the cream isn't very cold, it's not OK even if the bowl and whisk are. (3) You must whisk at high speed. Whisking too slowly makes the cream curdle. (4) You mustn't overwhisk. That also makes the cream curdle. Reduce the whisking speed as the cream thickens.

Bulla doesn't have anything labelled "heavy whipping cream", so I'm not sure what you used. It should be "thickened cream" or "whipping thickened cream". Pasteurised cream doesn't get overwhipped as easily as UHT cream.

Kelbs said...

Soo if my eggs weigh about 60g each and I'm to remove about 20g should I remove that from the yolk or white? Or mix then remove?

Onlyonegoodstrawberry said...

Hi KT. I followed the recipe to the T and the cake turned out lovely. A wonderfully springy sponge with a nice dose of matcha, a touch of sweetness, and the creamy light whipped cream frosting. Quite the delight! Thank you for the recipe!

Onlyonegoodstrawberry said...

The buttercream is too buttery. Needs more egg white, or less butter. Didn't try the cupcakes so no word on that.

Nitasan said...

Light corn syrup is a good alternative

Cocoo Mo said...

hi KT, what is the substitution for cake flour?

Dhivya said...

I substituted light corn syrup but the cupcakes doesn't turn out good.
Is glucose available online or in stores in USA?

LJS said...

You can easily make your own cake flour..

http://joythebaker.com/2009/09/how-to-make-cake-flour/

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