Okay.. this was originally posted on the cookies forums.. BUT.. hey MY recipe, MY post =P
So.. I'm still trying to tweek this recipe a bit more.. I would still prefer it to be more moist.. I'm thinking that adding more butter should help, but I haven't had the time, energy, nor occasion to make this as of late so this will have to wait.. BUT if you do decide to make this.. make sure to NOT skimp on the oil! I did that last time.. and it came out super dry T_t *kills self*



Just fyi on this recipe, this is not the easiest cake to make since it involves
whipping egg whites and folding. If you don’t know what that means, try
googleing it. If not, u can always ask me, and I can always guide you in the
right direction. I hope this doesn’t scare you guys away as this is pretty daym
yummeeee<3

Also, for the filling, I was going to do a green tea gelatin for it, but it took too
long since doing the grocery shopping for this and cooking and friends stopping
by while baking this took the whole day. So if I ever make this again and I do
that I’ll edit this post for that ^____^

For decorating, it’s really up to you how you want to decorate. I went with White
Chocolate Wafer Sticks that I cut in half for the sides and sifted some more
green tea powder on top, but it’s really up to you, be creative!!~ ^____^

Also, I forgot to say, this cake is NOT super sweet. It’s a bit sweet and a bit
bitter from the matcha powder. If you want to make this a bit sweeter, go ahead
and add a bit more sugar, but be careful since too much sugar can make the cake
fall before it sets. This makes a medium to big size cake, so if you want to
make a mini one for yourself and another person or something, half the
ingredients. ^^

Note: For the cake: When folding in [c], [d], & [e] you should mix them by
using a scraper or wooden spoon and avoid over mixing, which will cause the
batter to become watery.


Ingredients:

Coating Baking Pan
Shortening
Flour

*check instruction #8 for how much you need

Batter
(a)
10 Egg Whites
1 & 1/3 cups Sugar
2 pinches of Salt

(b)
10 Egg Yolks

(c)
2 cups Flour – sifted
*stiff and then measure again to make sure you have 2 cups

(d)
1Tbsp & 1tsp Milk
3Tbsp Green Tea Powder [matcha powder]
*this can usually be found at your local asian super market

(e)
2/3 cup Corn Oil
*don’t cut short on this or your cake will be VERY DRY!

Filling & Topping
1 container [not can] of whipped cream.


Instructions:


Cake:
1. Whip (a)] till stiff. (aka until when you take the whisk out, the peek stays pointing up and doesn’t droop)
2. Add (b), continue to whip till light.
3. Add part of (c) into it, not too much & not too little, and fold until it’s
well mixed. Repeat until (c) is all folded
4. Preheat oven to 375 Degrees F
5. Mix [d] together in a separate bowl/dish and mash it until all the green tea powder is dissolved.
6. Add part of (d) into it, about a table spoon at a time, and fold until it’s well mixed. Repeat until (d) is all folded
7. Add part of (e) into it, about a table spoon at a time, and fold until it’s well mixed. Repeat until (de is all folded
8. Use shortening and coat baking pan(s). Make sure to get all corners and etc, then
cover in flour. I know this is a pain, but it makes it REALLLY easy for the cake to be removed, you just have to use a spatula to side through the sides and it flops right out once u turn it over.
9. Pour half of the batter into each pan, if you only have one, that’s fine.. It means you’ll have to take out the cake once it’s done cooking and let it cool on something else. And clean and recoat the pan to put the rest in and cook again.
10. Bake for 30 minutes. Check on it before hand at about 22 mins. Use toothpick and check the middle, make sure to poke a new hole each time. Be careful not to overcook as this will dry the cake, but also don’t undercook it[haha durr]


Topping:
1. MAKE SURE to let the layers cool before putting them together!!
2. Put the bigger of the two layers at the bottom and spread about 1/3 ish of the whipped cream on top of it. Put the second layer on top and coat the top and side with whipped cream. If you decide to use the wafer sticks like I did, only put a LITTLE bit on the sides. It’s okay if its not fully covered. You only need enough to make them stay, too much will make the wafers all soggy and yucky!
3. Then decorate and enjoy!!~ I would deff keep this in the fridge if possible though, since whipped cream tends to be icky if left out for too long~

I promise you guys that this will be the hardest recipe that I will ever post
here haha. I made this with one of my best friends on Sat and I had to keep
telling her that, look at it this way: Anything else you make after this will
be the easiest thing ever! Haha [Well.. not everything but yeah haha]

But yeah, here's some pictures of the cake:









Hope you guys Enjoy

That looks delicious. I noticed there edible accessories. Is there a special way to eat this?

Oh, I remember you posted this on the Cookies forum. Still looks delicious. Thanks!

culdy wrote:

Is there a special way to eat this?

You put it in your mouth

This looks tasty. I might try and make this. :blush1:

If you do, addd moreee butter!!! From what I remembered, last time, it came out quite dry

Butter

That looks so yummy!

I can't cook or bake for crap, but Imma try this yinGz!