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Thursday, April 14, 2011

matcha madeleines.

To cut a long story short, I had a container of egg whites and matcha powder. And then, there was this link. So yeah, I pretty much decided to make matcha madeleines using that recipe adapted from Rose Levy Beranbaum's White Velvet Butter Cake.

The bad news is that they looked horrible- I overfilled the pan, thinking that the batter would rise up instead of spread out, like my previous experience with madeleines. I saved my butt by using mini muffin pans for 12 madeleines. But then, they cannot be called madeleines anymore, can they? More like financiers. Or maybe just cupcakes.

The good news? A super soft cake with a melt-in-your-mouth crumb and a green tea flavour that really stands out. The last thing you want is a green tea cake with a scent or taste of matcha that barely lingers.

I'm posting the recipe as it is so if you want to make madeleines as well, bake them for about 12 minutes or so. How many would depend on your restrain on not overfilling the molds. I still find it hard to shake off that mentality that more batter= bigger cake instead of overflowing disaster!

Matcha White Velvet Cake
Adapted from Rose Levy Beranbaum's White Velvet Butter Cake

3 large egg whites, room temp
2/3 cup milk, divided
1 1/2 teaspoons pure vanilla extract *I omitted this to let the matcha flavour pop more
2 cups cake flour, sifted into the cup and leveled off
1 cup superfine sugar
2 1/2 plus 1/8 teaspoons baking powder
1/2 teaspoon salt
1 stick unsalted butter, room temp
1 1/2 Tablespoon Matcha

Preheat the oven: set an oven rack in the lower third of the oven and preheat the oven to 350 degrees F.

In a medium bowl, whisk the egg whites, 3 tablespoons of the milk and the vanilla just until lightly combined.

In the bowl of a stand mixer fitted with the flat beater, mix the flour, sugar, baking powder, and salt on low speed for 30 seconds. Add the butter and the remaining milk. Mix on low speed until the dry ingredients are moistened. raise the speed to medium and beat for 1 1/2 minutes. scrape down the sides of the bowl. Starting on medium low speed, gradually add the egg mixture to the batter in two parts, beating on medium speed for 30 seconds after each addition to incorporate ingredients and strengthen the structure. Scrape down the sides of the bowl.

Divide the batter evenly and add the Matcha to 1/2 of the batter. Mix until well incorporated. Pour into two separate greased 9 inch springform pans. Bake for about 30 minutes, or until golden brown, a wire cake tester inserted in the center comes out clean, and the cake springs back when pressed lightly in the center.

Invert the cake on a wire rack and allow to cool completely. 

1 comment :

  1. It's simple to made and low fat. I think sorbet is low fat than ice cream as its made by water or milk. I used MEIJI low fat milk for the sorbet and reduce some sugar from the original recipe. healthy tea melbourne