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Green Tea Sponge Cake with Whipped Cream and Marshmallow

This was adapted from the earlier Green Tea Rosette Cake Recipe I made but for this cake, I used Whipped Cream and added marshmallow in the centre.



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
Next, fold in 5 tbsp of sifted cake flour and 1 tbsp of green tea powder. Add 1 tsp vanilla essence.

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 
Remember to grease your cake pan and preheat the oven to 180 degrees celsius.
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
Now while waiting for your cake to cool, you can prepare your whipped cream icing. This icing is much easier to make compared to buttercream icing. But you cannot do very elaborate piping with it because it cannot hold its shape as well as the buttercream.

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
I removed it from the electric mixer and used a balloon whisk instead. This is to reduce over beating the cream.

Use a balloon whisk to finish up
Slowly whisk in the icing sugar and vanilla essence.
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!



This post first appeared on Dr Donna Chow | Mummy. Doctor. Blogger, please read the originial post: here

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Green Tea Sponge Cake with Whipped Cream and Marshmallow

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