Recently got 3 packets of 1 kg Japanese Flour from a baking friend, so now I've plenty of flour for baking experiment. My first experiment is to adapt the Moist Chocolate Cake recipe by replacing the cocoa powder with green tea powder. Texture not as fluffy as the chocolate version, almost like eating a slice of SaraLee Pound Cake, melts in the mouth though.
Modified from Moist Chocolate Cake
- 150g unsalted butter
- 170g fine sugar
- 200ml evaporated milk
- 2 eggs, lightly beaten
- 125g Japanese Flour
- 30gm green tea powder
- 1/2 tsp baking powder
- 1/2 tsp baking soda
- 1/2 tsp vanilla essence
- red bean paste
- Combine sugar, evaporated milk, vanilla essence and butter in a saucepan. Stir over low heat until sugar is dissolved and butter has melted. Remove from heat.
- Add the beaten eggs into the slightly cooled mixture and stir till well mixed.
- Sift the flour, green tea powder, baking powder and baking soda into a large mixing bowl. Add the eggs mixture over the flour and stir till smooth. (Batter should be runny).
- Heat up the steamer. Lined and grease a 7" baking pan. Pour the batter into prepared pan and place into the steamer. Cover the top of the pan loosely with a piece of aluminum foil.
- Steam over medium heat for 45 minutes. Check for doneness by inserting a skewer into the cake. If it comes out clean, it’s done. If not, steam for a further 5 minutes.
- Cool the cake in pan before turning out for frosting.