This green tea cake had 3 basic ingredients (Cake flour, sugar and egg). Green tea powder and vanilla essence are added for flavour. Once you have mastered this cake, you can substitute the green tea powder with cocoa powder or any other powder you like.
Ochikeron recipe calls for 4 eggs, 5 tbsp of cake flour and 6 tbsp of sugar. I find it hard to remember, so decided to tweak the recipe as follows - 5 eggs, 5 tbsp cake flour and 5 tbsp of sugar and it works fine.
Now let's begin,
I started to beat 5 whole eggs and 5 tbsp of sugar at high speed for 15 min until the batter is light and fluffy.
|Beat until light and fluffy|
The batter supposed to look green but I forgot to snap a photo before I put into the oven.
|I use silicon bakeware and added in the oven thermometer|
I bake for 10 minutes, then lower to 160 degrees and continue to bake for another 10 min. Watch your oven temperature. Remove the cake when it's ready.
|Hot from the oven|
You will need:
1 cup heavy whipped cream (approx 236 ml)
4 tbsp of icing sugar or lesser if you prefer less sweet
1 tsp vanilla essence (optional)
1 tsp gelatin powder to be dissolved in 1 tbsp of cold water, then heated 10-15s in microwave to be dissolved.
Whip your cream using a blender at low speed. This is the trick. Do not use high speed.
Watch the mixture carefully for the bubbles to foam. It will slowly morphed into whipped cream at around 7 - 8 minutes.
|Whipping heavy cream at low speed|
|Use a balloon whisk to finish up|
When your whipped cream formed peaks, add in the gelatin mixture 1 tsp at a time. This will "stabilise" your whipped cream to make it stiffer.
Do not add in too much liquid otherwise your cream will collapse.
Then the fun begins. Use a spatula knife to layer the whipped cream and dress the cake with Hershey chocolate syrup! Fill the crater with marshmallows.
|Layer on the whipped cream|
|Add on the chocolate syrup|
|A slice of the cake|
Hope you enjoy making this simple cake!