Monday, November 16, 2009

Steamed Matcha Sponge Cake

Sister E wanted to finish up her expiring matcha and gave me an idea to add matcha into steamed sponge cake. I made this yesterday since Sister E came by in the afternoon to help me out for a few hours as DH was still in Philippines.

The batter was rather thick after adding the flour. I should have reduced the flour accordingly since I've added in 5 teaspoon of matcha. Instead of sprinkling sugar to make the cross, I used a chopstick dipped into oil and "cut" the batter prior to baking. It didn't work hahaha!

Everytime I make this, I replaced hong kong flour with cake flour. But I got slightly adventurous and decided to use plain flour instead. I sifted the flour 3 times before mixing into the beaten eggs, hoping that it will turn out soft and fluffy.

The cake was soft but not exactly fluffy (then again, I've bought some from stalls with such texture too). I suspect it was due to the addition of matcha or probably my weighing scale has gone bonkers (I'm using a cheap kitchen scale) and I've added more flour then needed. For my family, they ain't fussy eaters so they don't mind this texture ;-)

Steamed Matcha Sponge Cake (抹茶鸡蛋糕)
Ingredients
(A)
4 eggs
180g caster sugar

(B)
230g plain flour
5 heaped tsp matcha
*sifted 3X

(C)
75ml Sarsi (or any fizzy drinks)

Method

  1. Use high speed beat eggs till fluffy.
  2. Add in sugar gradually and continue beating till well- blended, turn off the power.
  3. Fold in the flour in 3 portions.
  4. Add in Ingredients C and mix well.
  5. Pour mixture into 20cm round bamboo basket lined with glass paper till 90% full.
  6. Sprinkle a handful of sugar such that it forms a cross on the surface of mixture.
  7. Steam over high heat for half an hour.

16 comments:

cherry potato said...

I m the first come to taste your matcha sponge cake, so special! Will try this out in one day.Thanks for sharing the recipe.

Evy said...

The color of the cake is so lovely! May I know where can I buy Matcha powder?

A Full-Timed Housefly said...

Bread looks nice and fluffy to me , your kids are so lucky as they get to taste nice bread from their mummy :D

DG said...

The cake looks yummy, and I will give it try for sure :)

Blessed Homemaker said...

cherry potato,
I hope you will like it :)

Evy,
My matcha is from a Japanese friend but I understand you can get good quality ones from Meidi-Ya and some bloggers mentioned they bought from NTUC/Cold Storage.

Blessed Homemaker said...

FT Housefly,
Thanks. Your kids are lucky too :)

DG,
Let me know how this turns out for you if you try it.

Sweetiepie said...

i love to try this recipe.Looks yummy and soft.

Blessed Homemaker said...

My cake wasn't fluffy enough. Do let me how how yours turn out if you were to make this.

Anonymous said...

hi,,,may i know can i subsitute matcha with coco or others,,hope u con mind to share,,thanks

Blessed Homemaker said...

I'm not too sure for I know chocolate cake needs baking soda, else you'll end up with a sourish cake.

DG said...

Finally I got chance to make it. Steamed into cupcakes, It is delicious and soft. Thanks for sharing the recipe :)

Ean said...

Hi, Matcha, is it stated Matcha at the package?

can i add red beans?

Blessed Homemaker said...

DG, glad it turned out well for you :)

Ean, it should be in Japanese, but I think there may be some chinese characters of 抹茶. I'm not sure about adding red beans to this recipe though.

Ean said...

Hi do you make aagain?fluffy?shall I reduce the flour?

Ean said...

i have to reduce the flour to how many?

Blessed Homemaker said...

Sorry I missed your question. I didn't make this again. You may want to try the original recipe first before tweaking the recipe to suit your own needs.