Kyoto Green Tea Cake

I went to The Cooking House at Sri Hartamas to learn the art of superfine baking.

One of my favourite recipes for the day:

Kyoto Green Tea Cake

The green tea brand that was used to make the cake

Ingredients
(makes 2 eight inches cake or 1 40 by 16 swiss woll and 1 cake)

500 g Egg White
5g Cream of Tartar
375g Sugar
333g Egg Yolk (eggs should be kept refridgerated)
200g Cooking Oil (preferably sunflower seed)
200g Low Protein Flour
25g Green Tea Powder
113g Water
63g Milk (fresh)
2 1/2 nos Whole egg
1.5g Salt
4g Baking Powder

Red Bean (if preferred)

Method

1. Boil water to 50C and add in green tea powder. Stir well.
2. Add in milk, salt, whole egg, egg yolk and cooking oil.
3. Stir well by hand.
4. Add sieved flour and baking powder into egg mixture.

ahh should look something like this

5. In a mixing bowl, beat egg white and sugar until fluffy.

6. Add egg white into flour and egg mixture. Fold gently.

Texture of egg white should look something like the above

7. Bake in preheated oven at 180C until cooked. If you are using an over with adjustable top and bottom heat, use 150C for bottom heat and 170C for top. (roughly 40 min for chiffon and 25 min for swiss roll)

NOTE: To make swiss roll, lay grease proof paper into long baking tray. Sprinkle some read beans on the paper and pour the cake mixture over.

The baked swiss roll wothout the cream.

For ready to whip cream, use non dairy with sugar. Beat for about 3-2 minutes.

Rolling of the swiss roll

Methods on how the chiffon cake can be prepared. Slice cake into 3, layer with cream and red beans.

Should be left in fridge to cool before serving.......

Sigh, it's too expensive to invest in a heavy duty mixer.....when will I be able to afford one or be able to successfully bake a cake.

The downside of this course was that it was not a hands on, just demo.......