Thursday, 13 September 2018

Coconut Matcha Sponge Cake


A velvety soft and moist matcha sponge cake with nice aroma of coconut oil 😋

Yield: one round cake
Pan size: 6x3" round cake pan

Ingredients

All ingredients in room temperature
Using 60g Omega 3&6 eggs

40g organic coconut oil
60g top/cake flour
4g matcha powder

33g milk
10g condensed milk

3 egg yolks

3 egg whites
pinch of salt
45g fine sugar


Directions

1. Line an 6" round cake pan with parchment paper at the base. Need not grease the wall of the pan. Place a grid iron at the base of a 20cm square pan. Set aside.
I bought the grid iron from Daiso.

2.Sift top flour with matcha poweder into a bowl. Set aside.



3. Combine milk with condensed milk in a small container. Set aside to return to room temperature.

4. Heat coconut oil at low temperature till reaching about 65℃ or some convection waves/current start to form at the bottom of the warm coconut oil.

Pour the matcha flour mixture from Step 2 into the warm coconut oil, mix briefly using a silicone spatula, and remove from the stove. Continue to fold till it becomes a smooth paste.


5. After the flour has fully combined with the coconut oil, mix in the milk mixture from Step 3.


6. Next, add in the egg yolks, one at a time, and mix well.

Cover the matcha batter and set aside.


7. Beat egg whites in a clean, dry and grease-free bowl, till frothy. Add in a pinch of salt,

and first batch of the fine sugar. Continue to beat the egg whites. Slowly add in the remaining fine sugar in two batches.

Stop beating after the meringue has achieved almost stiff peak stage.


8. Transfer about 1/4 of the meringue to combine with the matcha batter from Step 6.



Pour back the matcha batter to mix with the remaining meringue into a smooth batter.



9. Pour the batter into the prepared cake pan.


Bang the cake pan against the work top to level the batter and to get rid of trapped air bubbles.

Place the cake pan into the 20cm square pan, and fill the square pan with about 1cm deep of hot water.

10. Bake at lower rack of a preheated oven at 170℃, turning on only the upper heating element, for about 40 minutes.

After the 40 minutes heating, reduce the temperature to 150℃, turning on both the upper and lower heating elements, for about 20 minutes.

11. Remove the cake from the oven. If you want to dry the cake after un-moulding, you may want to keep the oven door close to conserve the heat.

Drop the cake with the pan from a height of about 10 cm to a kitchen towel thrice.

Let the cake cool down for about 15~20 minutes in the pan.

When the cake starts to pull away from the wall of the pan, jiggle to loosen the cake,



and turn it out onto a cooling rack.

You may want to dry the cake in a warm oven using the remnant heat for about 15 minutes.



Cut and enjoy 😋😋




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