Sunday, June 15, 2014

matcha cake with black sesame crumble.


Why hello! It's been a while since I've clicked on that orange pencil icon. Judging from my absence from blogging you may think that I've not been baking recently but it's actually quite the opposite, somewhat. I've been digging up old recipes and remaking them in my kitchen so I couldn't post anything since they've already been written about. I've also taken to making pancakes in the past month or so using Japanese hotcake mixes (I know, but they're magical I swear) and technically they're not classified as baking so I reserved the pictures for my Instagram instead of posting them here. I might dedicate a post to all my past pancake adventures though, they're just too pretty not to share!

So yes I've not stopped causing chaos in the kitchen but admittedly less. My life has just been a flurry of activities lately I just can't find time to sit down and enjoy a piece of cake. Not that I'm complaining though, some of them are pretty rewarding like this bake sale I was invited to contribute to! I was just thinking of dabbling in a bit of baking and selling after my major exam this year when the opportunity landed on my doorstep like a Christmas present came early, wrapped in shiny paper of festive colours, ribbon, glitter and all. And thus, I was faced with the task of baking three different (large) cakes in just a few days, one of which includes this cake.


Clockwise from top left: Chocolate chip cookie dough cake, matcha cake with black sesame crumble, lemon, white chocolate and strawberry cake

Over the past three days flour was flying, sugar was spilt, the oven constantly whirring, the dish rack endlessly loaded with dishes dripping in water; the kitchen has probably seen a mess like never before. After each batch of cake batter was sent pass the door of the oven I could do no more than to collapse on my bed and mindlessly browse my Instagram feed while waiting for the aroma of cake to surface - a sure sign that the cake is nearly done - not wanting, not being able, to face the towering stack of dirty plates, mixing bowls and spoons that had to be washed.

These few days have been days of firsts - my first time having to bake so many cakes in such a short period of time, my first time having to wash so many dishes, and the first time my fridge has housed so many cakes. Rewinding a bit further back to my holiday to Japan last week I appeared on TV for the first time as well, and today I attended my first bake sale! It's as if all the excitement my life was lacking at the start of this year is being amassed right now. And I hope there's more to come!


Matcha Cake with Black Sesame Crumble
makes a 9 inch square cake

This cake is an adaptation from Rose Levy Beranbaum's white velvet butter cake, one of my favorite cakes of all time.

For the cake:
4 1/2 large egg whites
1 cup milk, divided
3 cups cake flour, sifted
1 1/2 cups sugar
1 tbsp + 1 tsp baking powder
2 heaping tbsp matcha powder
3/4 tsp salt
3/4 cup butter

For the crumble:
80g black sesame seeds, toasted
80g sugar
160g flour
pinch of salt
1 stick butter, cold and cubed

Make the crumble: Combine the black sesame seeds, sugar, flour and salt into a food processor and process until homogeneously combined and black sesame seeds are ground into a powder. Add in the cubes of butter and process until the mixture starts to clump together. Refrigerate while you make the cake batter.

Bake the cake: Preheat the oven to 180C. Prepare a 9 inch square cake pan.

Whisk the egg whites and 1/4 cup of milk together.

Combine the flour, sugar, baking powder, matcha powder and salt in the bowl of a stand mixer and mix on low speed until combined. Add the remaining milk and butter and mix on low speed until the dry ingredients are moistened. Raise the speed and beat for 1 1/2 minutes. Add the egg mixture in 3 additions, incorporating each fully before adding the next.

Scrape the batter into the prepared pan. Crumble over the black sesame dough. Bake for about 30 minutes or until an inserted skewer comes out mostly clean, with only a few moist crumbs attached.

4 comments :

  1. That sounds amazing! Love all of the flavors in here. Looks like it would be perfect for tea time! :)

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    Replies
    1. Thank you! Please do make some for yourself:)

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  2. I really loved reading your blog. It was very well authored and easy to understand.

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