Tuesday, June 29, 2010

Carrot Cake and Cream Cheese Frosting

It was Uncle Bruce's Birthday and he has always wanted a kiddy cake.  He has mentioned it at every kiddy birthday party that he attended.  I know Uncle Bruce loves cars and since i have a mould of a car - it is one of those tear-away silicone mould which made a pretty good cake.  I can't make the cake from a box, you can fool the kids but not the adults, so, i made a carrot cake with all the works and it will not be complete without cream cheese frosting.  Uncle Bruce was delighted with his car but i told him that he can't drive it in the night though cos i forgot to fix in the lights, front and back of his car.  Happy Birthday again, i am not going to tell how old you are!!!!


2 1/2 cups all-purpose flour
1 tsp. baking soda
1 tsp baking powder
2 tsp. ground cinnamon
1/2 tsp. salt
1/2 tsp. ground nutmeg
1/4 tsp. ground ginger
1/2 cup. sugar
1 cup firmly packed brown sugar
1 cup buttermilk
3/4 cupvegetable oil
4 eggs
1-1/2 tsp. vanilla extract
3 cups grated carrots
1/2 cup crushed pineapple, drained
1 cup chopped walnuts
1 cup dessicated coconut

Cream Cheese Frosting (recipe follows)


Combine first 7 ingredients in a medium bowl; set aside.

Combine sugars, buttermilk, vegetable oil, eggs and vanilla extract in a large bowl; stir until all ingredients are well blended.

Add flour mixture, carrots, pineapple, walnuts, coconut and raisins, stirring just until well blended. Do not overmix.

Grease 3 (8 inch) round cake pans(one car silicone mould and 2 tiny loaf pans). Line bottoms with waxed paper; grease and flour waxed paper.

Pour batter into cake pans.

Bake at 350°F. for 30 minutes or until a wooden pick inserted in center comes out clean.

Cool in pans 10 minutes; loosen cake layers from edges of pans with a sharp knife and invert onto wire racks. Peel off waxed paper and cool completely.

Spread Cream Cheese Frosting all over the cake.  Cover and refrigerate overnight before cutting.

Cream Cheese Frosting:

2 egg whites from 2  large eggs
2 tbsp light corn syrup
1/2 cup sugar
1/4 cup water
1/2 tsp cream of tartar
8 ozs cream cheese

Place the egg whites in the bowl of your mixer.

Place the corn syrup, sugar and water in a medium saucepan, with a cast-iron skillet at the bottom. Stir until combined and the sugar is dissolved. Cover the pan and bring to a boil. Boil for 3 minutes, with the pan covered to wash any sugar crystals down from the sides. Uncover and cook to the soft ball stage, 240 f.

Meanwhile, begin to beat the egg whites on slow speed. When they are foamy, add the cream of tartar, Gradually increase the speed to medium and continue beating until soft peaks form.

As soon as the sugar syrup reaches the soft ball stage, remove it from the heat. Turn off the mixer. Very carefully pour about 1/4 of the hot syrup down the inside of the mixing bowl. Turn the mixer on high speed, and beat well. Add the syrup in two more additions, stopping the mixer each time, working as quickly as possible. If the sugar is slightly overcooked and hardens a bit, return it to the heat for a moment to remelt it. Do not pour the sugar syrup into the bowl while the mixer is on; you may splash yourself with hot syrup or the syrup will end up all on the sides of the bowl.

Continue to beat the meringue until it cools to room temperature. This takes about 20 minutes of continuous beating. If you need to hurry it along, place the bowl of your mixer in a ice bath for a few moments while mixing by hand, then return it to the machine. If you attempt to add the butter before the meringue is cool, the cream cheese will melt and the frosting will collapse.

When the meringue is cool, beat in the cream cheese a bit at a time. If the frosting starts to separate, continue beating without adding any more cream cheese until the frosting looks fluffy again.  Beat in vanilla and almond extract, if using.

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Monday, June 28, 2010

Chicken Picatta/Piccata

 The word 'piccata' or 'picatta' (wish i know which is the correct spelling cos both should sound the same) is generally associated with veal. but the chicken piccata recipe is more popular. Deliciously rich, lemony flavored  and it is even made better by the fact it's so simple to prepare. The term 'chicken piccata' is quite a generic one and it gives the gourmets among us a great chance of creative experimenting. Add a little twist to the traditional capers by adding some mushrooms


4 skinless, boneless chicken breast halves
2 tbsp all-purpose flour season with salt and pepper
4 tbsp oil preferably olive
1/2 cup chopped onions
1/2 cup white wine
1/4 cup fresh lemon juice
1/2 cup chicken stock
2 tbsp capers
2 tsp minced fresh garlic
3 tbsp cold butter
salt and freshly ground black pepper for seasoning the chicken breasts
8 ozs spaghetti - cooked till al-dente and kept warm
2 tbsp  chopped fresh flat-leaf parsley


Trim all visible fat and tendons from the chicken breasts. Cut each one in half to make two pieces about the same size. One at a time, place each breast  between 2 sheets of heavy-duty plastic wrap; pound to 1/4-inch thickness using a meat mallet.  Season chicken with salt and pepper. Dredge chicken in flour and shake off excess.

Heat oil in a large skillet over medium-high heat. Add chicken, and cook for 3 minutes on each side or until browned. Remove chicken from pan; keep warm.

Add chopped onions, white wine, chicken stock, lemon juice, half of the capers, and garlic ,  scrape pan to loosen browned bits. Cook until stock is reduced by half.

Turn off heat and add cold butter, stirring until butter is melted. Return the chicken to the pan and add the other half of capers and parsley.

Serve chicken over pasta.


When a recipe calls for wine as an ingredient, it's nice to find a bottle that is delicious enough to drink but affordable enough to toss a little in the skillet. I used Beringer 2004 pinot grigio as i found this in the pantry. It also has the necessary acidity to greet the potent acid of the capers.

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Friday, June 25, 2010

Sweet Potato Ku

These are before steaming

These are after steaming

I cannot be any happier that these 'ku' turned out exceptional beautiful.  The color was so  natural and sweet, of course it was - no food coloring added - the culprit was orange sweet potato/yam.  The filling is the usual mung bean - oh oh i have a story to relate about this filling, yes this particular bag of mung bean filling.  It was a leftover from one of our cooking sessions(a group of us ladies gather every sunday and we cook and bake). So, one sunday, I was the first to arrive at Nellie's and Nellie went through her freezer and pulled out this bag, she asked if i wanted to eat durian.  Of course i said yes, and we had to defrost it fast before the other ladies turn up, there won't be enough to go around. the durian looked so good, yellowish and looked seedless too.  So, into the microwave it went for defrosting.  After a minute of two, the bag came out of the microwave, Nellie and I laughed until tears came down and me with my incontinense, had to rush to the rest room - It was not durian but a bag of mung bean filling.  The moral of the story was, we were bad hearted, we did not want to share and we got none too. I have learned my lesson and am sharing the mung bean filling with those who turned up for dinner last weekend. Hope they liked these cute bite-size 'ku'.


For the dough:

150 gm orange sweet potato/yam - mash immediately after steaming and keep it hot.
150 gm glutinious flour
50 ml thick coconut milk
50 ml hot boiling water
1/4 tsp salt
2 tbsp cooking oil


Follow the recipe from Angkoo Ah Mah Chew


Mix the glutinous rice flour, salt and coconut milk to the hot mashed sweet potato.  Knead until dough does not stick to your hands - slightly on the wet side, it will dry out after resting.  If the dough is soft and pliable, do not add in the water.   Lastly add in oil and knead lightly till dough is shiny. Rest dough for at least 1 hr.

Scale the filling and dough according to the size of the mould.  Flatten it and wrap in a filling.  Seal and shape into a round/  Dust the mould with a little glutinious rice flour.  Press firmly into the mould  Knock and dislodge from mould.  Place on oiled banana leaf.  Continue process with the rest of the dough pieces.

Use tap water and wash off excess glutinious rice flour from the surface.  Do it quickly and lightly before steaming the 'ku' over LOW heat for 5 - 10 minutes. Remove the steamer lid after 5 minutes to lower the heat as the pattern will not be as sharp if the heat is too high.  Remove from steamer and brush with oil for a  shiny surface.

 Serves Read More......

Wednesday, June 23, 2010

Apple Strudel

So often this has found its way into my kitchen as this was amazingly easy, delicious and so hearty.
It will be great for entertaining and it was not at all time consuming with store-bought/ready made filo pastry, i can't say for making filo from scratch. It was super flaky and the apple filling  gave it an appetizing crunch!



3 big eating apples, peeled, cored and chopped
½ cup orange juice
 zest from 1/2 orange
1/4 cup brown sugar
freshly grated nutmeg, to taste
1/2 tsp ground cinnamon
1/2 cup raisins
1 tsp cornstarch plus 1/4 cup water
1 tbsp butter


6-8 sheets ready-made filo pastry
2 oz butter, melted and cooled, plus extra for greasing
2 tbsp dried breadcrumbs


1. Preheat the oven to  375F.

2.  Cook apples, orange juice, orange zest, brown sugar, raisins, cinnamon and nutmeg with the pan covered until apples are soft and raisins are plump.

3.  Add in the cornstarch slurry and cook further for 1 minute, turn off heat and add in 1 tbsp butter. Set aside to cool.

4. .Brush each sheet of filo pastry with melted butter, then place the sheets of pastry on top of each other onto a large sheet of greaseproof paper.

5. Sprinkle the top sheet of filo with some dried breadcrumbs, then spoon the apple mixture down the middle of the filo sheet.

6. Carefully roll the pastry up around the filling like a cigar, using the greaseproof paper to help.

7. Place the filo roll onto a greased baking tray, brush with any remaining melted butter.  Cut roll into 1 1/2 slices at a diagonal. Do not cut the slices right through.

8.  Put to bake  for 30-40 minutes, until lightly browned and the filling is hot.

Read More......

Sunday, June 20, 2010

Ina Pinkney's Famous new Old fashioned vanilla bean pound cake

This recipe is adapted from Ina Pinkney Famous New Old-fashioned Vanilla Bean Pound Cake.  Although Ina's quote "This is a vital ingredient! Do not make this cake without it" -  the vital ingredient is the Vanilla Paste, I was more interested in the method - It is prepared in the food processor and is very easy to make. With such a fantastic praise by Shirley O,Corriher of this cake, I had to bake this recipe even without the vanilla paste.  I used vanilla beans and made into a paste instead and the cake is exactly how Shirley O. Corriher described - "Oh wow! When you take a bite, your whole being is filled with buttery wonderfulness, and then the vanilla hits and everything in your mouth is dissolving, melting tenderness! You've got to have another bite"


Makes about 10 servings.

8 ounces unsalted butter (2 sticks), gently melted in microwave or on stovetop
6 ounces cake flour (1 1/2 cups)
1 teaspoon baking powder
1/2 teaspoon salt
8 3/4 oz. sugar (1 1/4 cups)
4 large eggs
1 tablespoon Nielsen-Massey or Vanilla Bean Paste


1. Position a rack slightly below the middle of the oven and preheat to 350 F.

2. Melt butter and set aside to cool.

3. Grease a 9-by-4 small Pullman loaf pan with butter and flour or non-stick spray. A Pullman loaf pan has straight sides, not slanted. USA Pan has an excellent pan this size. Do not use the top of the Pullman loaf pan.

4. In a medium bowl, beat together well with a hand mixer or vigorously by hand with a whisk, the flour, baking powder and salt, and set aside.

5. In a food processor, process sugar, eggs and vanilla for about 2 to 3 seconds. (Ina beats a few seconds longer, but I limit to avoid a crust.)

6. Stir the melted butter well to mix in the separated solids. With the machine running, pour butter through the feed tube in a slow and steady stream. Blend for about 3 seconds.

7. Scatter the flour mixture over the top of the egg mixture in the processor. Pulse 5-6 times until the flour is incorporated. You may have to scrape down the sides of the bowl and pulse 2-3 more times.

8. Pour the batter into the prepared pan and bake for 15 minutes. Lower oven temperature to 325 and bake until deep golden brown and the tester comes out clean.

9. It should bake about 35 minutes. Rotate pan halfway through the baking.

10. Cool in pan for 10 minutes, unmold, and let cool completely on a wire rack. Toast each slice on both sides before serving.

Ina cuts almost 3/4-inch thick slices, toasts on both sides, cuts at an angle to form 2 triangles, serves with one triangle standing

Read More......

Friday, June 18, 2010

Spam Musubi

In Hawaii, Spam musubi, a tradition of Japanese onigiri,  is a very popular snack   Spam musubi is composed of a block of rice, be it jasmine or sushi rice,  with a slice of grilled spam(luncheon meat can be used, then the snack will be called Luncheon Musubi) on top and nori (seaweed) wrapping to hold it together. There are no fast rules to making this yummy snack except for the 3 main ingredients, cooked rice, Spam and Nori.  The sauce is of your own choice and if you are like me, i like mine naked - meaning 'no sauce' cos i find that the Spam is flavorful enough, in fact too salty.  A musubi mould would be good to have but until i visit Hawaii to get one, i will have to continue to make my musubi with a homemade improvised mould - an empty small can of Spam with both ends removed and a thick cardboard cut to the size of the can, covered with several layers of aluminium foil to be used as a press. A word of caution, the edges of the bottom of spam can is very sharp, so neaten sharp edges and use with caution.   I love making spam musubi for breakfast cos it is fast to make.  You know - asian household -  i always have leftover cooked rice and i will just heat it up in the microwave.  I even use the microwave to brown my slices of Spam - no washing of pans.  Yes, in a jiffy you can assemble and a sumptous breakfast/snack can be served.


5 cups cooked sushi rice/jasmine rice, room temperature
5 sheets nori, cut in half lengthwise
1 (12 oz.) can Spam
Furikake(optional), to taste

6 tbsp soy sauce
4 tbsp mirin
4 tbsp sugar

Method:Cut Spam into 10 slices. Fry until slightly crispy. Remove and drain on plate lined with paper towels.

To make the sauce, in another pan, combine soy sauce, mirin and sugar. Bring to a boil over medium-high heat, then reduce to low. Add Spam slices, coating them in the mixture. When mixture has thickened, remove Spam from pan.

To assemble, lay a sheet of nori lengthwise on a clean surface. Moisten lower half of musubi mould and place on lower third of nori. Fill musubi mould with rice and press rics flat until the rice is 3/4-inch high(this height is desirable but it does not matter, if you have put in more rice, then the height will be taller -  no rocket science). Sprinkle rice with furikake if using. Top with slice of Spam. Remove musubi mould with the press still on top of Spam,  keep in a bowl of warm water to keep it clean and moist.

Starting at the end towards you, remove the press and  fold nori over Spam and rice stack, and keep rolling until completely wrapped in the nori. Slightly dampen the end of the nori to seal it.

Repeat with the other nine Spam slices, making sure to rinse off musubi maker after each use to prevent it from getting too sticky.

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Wednesday, June 16, 2010

Glutinious Rice Roll

Today is the 5th Day of the Fifth Moon following the Lunar Calender and today is the day of the 'Chung/Rice Dumpling Festival'.   I had wanted to make  some 'chung'  but due to unforeseen circumstances was not able to make some - excuses - excuses!!!  But...... since i do have leftover Law Mei Farn which is a very good filling for these Rolls.  These rolls are so much easier and faster to make and I am pleased that i have kept half the tradition by having glutinious rice served today but in another form.  You can follow any pau dough recipe or follow the one below.


Pau Dough:

2 cups pau flour(if all-purpose flour is used - add more water to make into a soft dough)
3/4 cup wheat starch
2 tsp baking powder
3/4 cup powdered/confectioner's sugar
1 1/2 tbsp shortening/lard
1 tsp instant yeast
2/3 cup water(adjust according)
1/4 tsp vinegar


1/2 recipe of Law Mei Farn


To make pau dough:

Put flour, wheat starch, baking powder, powdered sugar and yeast in the food processor and pulse a few times to mix ingredients well..

Add in shortening/lard and pulse until well mixed.

Add vinegar to the water and pour into flour mixture with the food processor on,  Mix until a soft ball forms - water has to adjusted, adding more a little at a time, to make dough into a very soft and pliable dough.

Remove from food processor and knead until smooth, then leave to proof until double it's size.

To assemble:

Roll the 'law mei farn' into a 2 inch log.

Punch down the pau dough and roll into a rectangle that is big enough to wrap the law mei farn log.

Wrap the law mei farn log with the pau dough rectangle and pinch the seam well.

Cut the log into 1 1/2 inch pieces and put a piece of greaseproof paper underneath every piece. Leave rolls to proof again before steaming.  Pau dough should feel puffy and if touched lightly, the dough should not spring back and the dent remained)

Bring the water in the steamer to a very high boil and steam pau rolls for 8 - 10 minutes.

Serve hot

Read More......

Sunday, June 13, 2010

Law Mei Farn/Stir-Fried Glutinous Rice

This is a simplified version of the classic moulded dome of rice served in dum sum restaurants.  At the restaurants, this dish is usually steamed whilst at the home-front, the traditional method of cooking is adopted - stir-frying and it faintly resembles how Italian Risotto is cooked. This stir-frying method is tedious, 1/2 cup of water is added to the rice, stir and cover and cook in low fire to prevent burning.  Cook until the rice is moist but with no liquid.  I have used the microwave and this way i know i will not burn the bottom.    


2 cups glutinious rice
8 cups of boiling hot water to scald the rice
3 tbsp lard/oil
1 1/4 cups stock
1 cup lap yoke/chinese bacon - diced small
1/2 cup lap cheong/chinese sausage - diced small
1/4 cup dried shrimp - soaked in hot water for 20 mins, drained before using
4 dried shitake mushrooms - soaked until soft and dice small
2 tbsp light soya sauce
1 tsp thick dark soya sauce
Pepper and sesame oil to taste
Chopped green onions, cilantro, fried shallots and roasted peanuts for garnishing.


Place rice in a large bowl and ladle hot boiling water over it until all the 8 cups of water is added.  Stir rice with a pair of chopsticks or wooden spoon and then drain.  Spread  the rice in a strainer in a thin layer, leaving a hole in the middle so as to fasilitate the draining better.  Place strainer over a bowl and let the rice drain for 30 - 45 minutes.

Heat wok with 1 tbsp lard/oil and fry the lap yoke until fragrant.  Dish out and leave aside.

Fry lap cheong until fragrant and dish out.  Leave aside.

Fry the dried shrimp until fragrant and dish out.  Leave aside.

Fry the shitake mushrooms and dish out.  leave aside.

Add 2 tbsp lard/oil and when oil is shimmering, add rice and stir to coat rice with the oil. 

Add in 1.2 cup of stock and transfer rice and stock to a big microwave-safe bowl, cover the bowl and microwave on high for 2 - 3 minutes. until the stock is absorbed.   Stir with a pair of chopsticks and add in another 1/2 cup of stock, cover and microwave on high for 2 - 3 minutes.  Repeat with the rest of the stock, cook and stir.

Add in all the fried lap yoke, lap cheong, dried shrimps and shitake mushrooms and mix well.  Cover and microwave for 5 minutes to finished cooking and the rice is cooked through.  If the rice is not thoroughly cooked add in more water/stock and cook further.

Top with green onions, cilantro, fried shallots, peanuts, a dash of pepper and sesame oil to taste..

Serve warm.

Read More......

Wednesday, June 09, 2010

Taro Ku

When i was growing up, the only 'ku' i know was colored red or orange with a sweet filling.  Nowadays, 'ku' comes in all sorts of colors and shapes with either sweet or savory fillings.  Thank you to enthusiastic cooks who come up with new ideas which kick up a few knotches to the traditional this kuih.  Btw - 'ku' is in hokkien meaning Tortoise and Tortoise symbolizes longevity. When the 'ku'  kuih is shaped like a tortoise shell, it creates a high symbolic and ritual value, very appropriate for ritual offerings during religious events.  These 'ku' , it must be red in color and that is why it is called 'Angku' - 'Ang' means red in hokkien, is an important gift when a child is born (one month old) or during birthdays.  Outside the ritual or gift context, it is also a very popular snack, eaten at all times of the day, be it for breakfast or tea=time.    Have you ever tried pan-frying leftover/overnight 'Angku'? - they are delicious.

Below is a recipe with a new twist - Taro is added to the dough which gives the 'ku' a purplish hue and a fragrance which taro lovers will recognizeThe filling can be sweet or savoury and a spicy one will be met with satisfaction.

For the Dough:

150 g taro slices - steamed and mashed(keep warm)
150 g glutinious rice flour
50 ml water(use only if the dough is too dry)
50 ml thick coconut milk
1/8 tsp salt
2 tbsp oil
Purple food coloring/taro paste
Extra glutionious rice flour for dusting
Pre-cooked cooking oil for glazing
Banana leaves - cut into rounds and brushed with oil

Filling of your choice or follow this sweet filling recipe


Sieve glutinious flour with salt.

Add oil and purple food coloring/taro paste to the thick coconut milk and microwave it for 30 seconds.

Add warm mashed taro to the glutinious flour and add in the coconut milk and oil a little at a time, knead until a dough forms.  Water is to be added only if the dough is too dry. Knead dough well until it is shiny. Rest the dough for 30 minutes.

Scale dough according to the size of your mould. 

Flatten dough and roll into a circle.  Put in some filling and wrap dough up.

Dust mould with glutinious flour and knock out all excess flour.

Press filled dough firmly into mould, knock and dislodge from mould.  Place on oiled banana leaf and into steamer rack.

Continue process with the rest of the dough pieces.

Turn on the tap on low and place steamer under the running water to remove excess glutinious flour from the surface of the moulded kuih.

Steam kuih over low heat for 10 minutes.  At 5 minutes, uncover the steamer to lower the temperature of the steam  cos the pattern will be lost if too high heat is used for steaming.  Cover and continue to steam until cooked.

Remove from heat and glaze surface with the precooked oil.

Read More......

Sunday, June 06, 2010

Kuih Pandan Lapis Batavia

I was left home alone one day, the silence was killing me.  There were no one to bug me and knowing me, cannot sit still and do nothing - my sister said that 'it must be the catholic schooling' in us - we feel guilty if we are not doing something.'  So, what a good time it was to stand in front of the oven and layer away.  This is a scale down from Kuih Lapis Batavia, not by choice but necessity, cos i had only a dozen eggs.  I have increased the sugar and egg white slightly thus making the batter lighter and the layers browned  faster with the addition of a little baking powder and the batter was sweeter.


250g butter at room temperature
60g fine granulated sugar

12 egg yolks
60g fine granulated sugar
1 tbsp  brandy
2 tbsp condensed milk

80g cake flour
1 tsp mixed spice
1/4 tsp baking powder

4 egg whites
30g sugar
1/2 tsp cream of tartar

1/2 tsp pandan paste


1. Preheat oven to 350f . Line a 6 inch square baking pan with greaseproof paper, making sure that it fits exactly the base.Grease only the base of pan and greaseproof paper only.  Do not grease the sides of pan..
2. Cream butter with 60g sugar till creamy.

3. Beat egg yolk with 60g sugar till thick. Stir in  brandy and condensed milk.

4. Sieve flour, baking powder and mixed spice.

5. Mix butter and egg yolk mixture well. Fold in flour mixture by thirds and mix well.

6. Whisk egg white with medium speed till foamy, add in cream of tartar and continue to whisk till white in colour then add in sugar and whisk until thick, soft stiff peak.

7. Fold egg white into egg yolk mixture and mix well. Add pandan paste to 1/3 of the batter and leave the other 2/3 plain.
8. Spread 3 heap tbsp of batter evenly and bake for 10 minutes.  Turn on the top fire only and brown the top of the first layer.  For the second layer, spoon 2 heap tbsp batter into baking pan. Spread the batter evenly, put to grill . Grill  till brown.(time for browning depends on your oven and how close the baking pan is placed near the grilling elements)   Remove from oven, use a cake tester or toothpick to prick holes on the top of cake.   For the third layer, use the pandan paste batter. Repeat the layering, 2 layers plain and 1 layer pandan, till batter finish. (Use the same type of spoons for the plain and pandan batter so that the layers will be even)

9. Unmould cake immediately and turn on to wire rack to cool.

Read More......

Wednesday, June 02, 2010

Macha/Green Tea Chiffon Cake

I remembered there was a request for Green Tea Chiffon but have not responded until now as i finally got some green tea meant for baking.  This time the cake is green unlike the green tea kasutera which was slightly brown.  This recipe makes a smaller chiffon cake and if you prefer a taller cake, use a 12 cup chiffon cake tube mould and double the recipe.  The green tea is not overpowering, it is just there to tease your palate.  The tablespoon of honey added made the cake moist. 


1 cup sifted cake flour (sift the cake flour, then measure a cup, otherwise use the scale - 100 gm)
3/4 tsp baking powder
1/8 tsp salt
4 egg yolks
1 tbsp honey
2 1/4 tbsp fine granulated sugar
4 tbsp warm oil (microwave for 30 seconds)
1 tbsp green tea powder (Matcha powder)
1/3 cup hot water (or hot milk)

6 egg whites
3 tbsp fine granulated sugar
1/2 tsp cream of tartar


Preheat oven to 350 f for convection, 325 f for convention and for friends at sea-level - 325 f. 

Dissolve green tea powder and honey in hot water (or hot milk).
Combine cake flour, baking powder and salt  and sieve for at least 3 times.

Whisk egg yolks, then stir in sugar and whisk until sugar dissolves. Add warm oil, green tea mixture, and sift in cake flour mixture. Combine and stir well.

Using an electric mixer, beat egg whites and cream of tartar in medium speed until foamy .  Add in the sugar and continue to whisk until thick and in a soft stiff peak.

Temper a 1/3 of egg whites into the batter and mix in well.

Gently incorporate the rest of the egg whites with a rubber spatula by folding in. . Don’t beat or stir too hard, just fold and combine well.

Transfer mixture to cake mould. Run a spatula or butter knife all over the batter to remove air pockets.

Bake on the lower rack in preheated oven for 35 to 40 minutes. Test for doneness.

Remove from oven and invert the mould immediately. Let the cake cool completely. (i like to use a metal funnel and let the tube rest on it)

When cake is cooled, use a knife to run around the edges of mould and take out the cake carefully.

Read More......
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