GREEN TEA LAYER CAKE
This is a light and moist cake that is not too sweet and has a refreshing green tea fragrance. The frosting uses cream cheese but has enough sweetness to mask the sour taste. The matcha (green tea) powder gives it a delicate green hue too. This cake can also be baked as a sheet cake in a 9x 13 inch pan or as 2 separate round cakes in two 8-inch round pans. Adjust baking time accordingly.
Provided by TIRAMISUKI
Categories World Cuisine Recipes Asian Japanese
Time 1h40m
Yield 12
Number Of Ingredients 16
Steps:
- Preheat oven to 350 degrees F (175 degrees C). Grease and flour 2 8-inch round pans. Sift together the all-purpose flour, cake flour, baking soda, salt, and green tea powder; set aside.
- In a large bowl, beat together sugar, oil, and eggs until smooth. Stir in 1 1/2 teaspoons vanilla. Beat in the flour mixture alternately with the yogurt, mixing just until incorporated. Pour batter into prepared pans.
- Bake in the preheated oven for 30 to 40 minutes, or until a toothpick inserted into the center of the cake comes out clean. Cool on wire rack for 30 minutes before turning out of the pans.
- To make Green Tea Frosting: Sift together confectioners' sugar and green tea powder. In a medium bowl, combine tea mixture with butter, cream cheese, vanilla and milk. Beat with an electric mixer until smooth.
- To assemble the cakes: when the cakes are completely cooled, put one layer on a flat serving plate. Spread a thin layer of frosting over it. Place the other layer of cake on top, and spread frosting to cover the top and sides of cake. Dust with green tea powder if desired. Serve cold or at room temperature.
Nutrition Facts : Calories 449.1 calories, Carbohydrate 53.1 g, Cholesterol 60.6 mg, Fat 24.4 g, Fiber 0.5 g, Protein 5.4 g, SaturatedFat 6.2 g, Sodium 366 mg, Sugar 35.3 g
GREEN TEA CAKE
Soft and spongy green tea cake - full of flavor, and not too sweet. This recipe has been widely enjoyed by family and friends, and I reap the side benefit of having the whole kitchen filled with the blissful aroma of green tea every time I make this. This can also be made into 12 cupcakes.
Provided by annie_c
Categories Desserts Cakes Sheet Cake Recipes
Time 45m
Yield 8
Number Of Ingredients 7
Steps:
- Preheat oven to 350 degrees F (175 degrees C).
- Beat eggs together in a bowl using an electric mixer on medium speed until volume doubles or triples, about 7 minutes. In the following order, add sugar, honey, flour, baking powder, green tea powder, and water to eggs, beating 15 to 30 seconds before each addition. Pour batter into a 9-inch cake pan.
- Bake in the preheated oven until a toothpick inserted in the center comes out clean, 25 to 30 minutes.
Nutrition Facts : Calories 151.4 calories, Carbohydrate 30.3 g, Cholesterol 69.8 mg, Fat 2 g, Fiber 0.3 g, Protein 3.7 g, SaturatedFat 0.6 g, Sodium 88 mg, Sugar 21.1 g
MATCHA GREEN TEA CAKE
This is how to make a soft, moist, and delicious green tea cake that can be warmed up again and again.
Provided by Lumineer Academy
Categories World Cuisine Recipes Asian
Time 35m
Yield 10
Number Of Ingredients 11
Steps:
- Preheat the oven to 350 degrees F (175 degrees C). Grease a 9-inch baking dish.
- Combine eggs, 2 egg whites, and 3/4 cup egg whites in a large bowl; beat with an electric mixer until thick and doubled in volume. Add ingredients one at a time, beating 15 to 30 seconds after each addition, in the following order: sugar, honey, flour, baking powder, matcha, vanilla extract, butter, and buttermilk. Pour batter into the prepared baking dish.
- Bake in the preheated oven until a toothpick inserted into the center comes out clean, about 25 to 30 minutes.
Nutrition Facts : Calories 183.5 calories, Carbohydrate 24.7 g, Cholesterol 53.7 mg, Fat 7.3 g, Fiber 0.3 g, Protein 5.3 g, SaturatedFat 4.2 g, Sodium 154.5 mg, Sugar 17.3 g
GREEN TEA CAKE
I found this recipe from a Mandarin Website. It used Green Tea powder (Japanese "Mocha"), and the cake actually looked "greenish"....
Provided by LittleMiao
Categories Dessert
Time 1h5m
Yield 2 mini loaf, 1-2 serving(s)
Number Of Ingredients 8
Steps:
- cool the butter under room temperature for a while, then mix the butter with sugar.
- Mix in eggs, one at a time.
- Sift in BP, Cake Flour, and Salt, mix well.
- Dissolve the Green Tea Powder in the milk, then add in the batter.
- Bake the cake with 180C (about 370F) temperature, for about 30-35 minutes.
GREEN TEA LAYER CAKE W/GREEN TEA FROSTING
I haven't yet tried this cake, but found the recipe online. Please let me know how it turns out if you try it first!
Provided by Pikake21
Categories Dessert
Time 1h35m
Yield 1 cake
Number Of Ingredients 16
Steps:
- For the Cake:.
- Preheat oven to 350 degrees.
- Grease and flour 2 - 9 inch round pans.
- Sift together the all-purpose flour, cake flour, baking soda, salt, and 4 teaspoons of matcha; set aside.
- In a large bowl, beat together sugar, oil, and eggs until smooth.
- Stir in 1 1/2 teaspoons vanilla.
- Beat the yogurt into the flour mixture just until incorporated.
- Pour batter into prepared pans.
- Bake in the preheated oven for 30 to 40 minutes, or until a toothpick inserted into the center of the cake comes out clean.
- Cool on wire rack for 30 minutes before removing from pans.
- For the Frosting:.
- Sift together confectioner's sugar and matcha.
- In a medium bowl, combine tea mixture with butter, cream cheese, vanilla and milk.
- Beat with an electric mixer until smooth.
- Assembling the cake:.
- When the cakes are completely cooled, put one layer on a flat serving plate.
- Spread a thin layer of frosting over it.
- Place the other layer of cake on top, and spread frosting to cover the top and sides of cake.
- Dust with matcha if desired.
- Serve cold or at room temperature.
- Makes one 2 layer 9 inch rounds or one sheet.
Nutrition Facts : Calories 5328.5, Fat 296.4, SaturatedFat 71.8, Cholesterol 822, Sodium 4333.3, Carbohydrate 617.9, Fiber 5.7, Sugar 411.2, Protein 58.4
GREEN TEA CAKE ROLL
Spongy green tea (matcha) cake with cream cheese filling. Like a dream. Wrap leftover cake tightly and store in the refrigerator.
Provided by thatsright
Categories World Cuisine Recipes Asian
Time 1h35m
Yield 8
Number Of Ingredients 10
Steps:
- Preheat the oven to 375 degrees F (190 degrees C). Line a 15x10x1-inch jelly roll pan with waxed paper.
- Combine flour and baking powder in a small bowl.
- Beat egg yolks in a bowl using an electric mixer until light in color. Add 1/2 cup white sugar, water, green tea powder, and vanilla extract. Beat on low speed until well combined.
- Beat egg whites in a small bowl using clean beaters until soft peaks form. Fold egg whites into the egg yolk mixture.
- Sprinkle flour mixture over the egg mixture; fold until just combined. Spread batter evenly into the prepared pan.
- Bake in the preheated oven until top is golden and cake springs back when lightly touched, about 12 minutes.
- Mix cream cheese and coffee together in a separate bowl to make the filling. Sprinkle a piece of aluminum foil the size of the cake with confectioners' sugar.
- Immediately loosen edges of cake from the jelly roll pan and turn cake out onto the sugared aluminum foil. Roll up foil and cake, starting from the cake's short end. Let cool to room temperature, at least 20 minutes.
- Unroll cake and spread filling over the inside, within 1/2 inch of the edges. Roll up cake. Wrap in plastic wrap and refrigerate, about 30 minutes.
Nutrition Facts : Calories 186.9 calories, Carbohydrate 28.2 g, Cholesterol 62 mg, Fat 6.3 g, Fiber 0.3 g, Protein 4.2 g, SaturatedFat 3.5 g, Sodium 121.2 mg, Sugar 13.6 g
GREEN TEA POUND CAKE
This cake has a subtle green tea flavor, and is one of my Mom's favorite desserts. Not overly sweet which is just fine for us! I hope you will enjoy this Japanese treat!
Provided by kittycatmom
Categories Dessert
Time 50m
Yield 4 serving(s)
Number Of Ingredients 6
Steps:
- Cream butter in a bowl.
- Add sugar in the butter and mix well. Gradually add beaten eggs and stir well.
- Sift flour, baking powder, and green tea powder together and add the flour to the egg mixture.
- Pour the batter into a buttered loaf pan. Bake in preheated 340 degrees F oven for about 30-40 minutes.
Nutrition Facts : Calories 482.3, Fat 25.7, SaturatedFat 15.4, Cholesterol 154, Sodium 284.4, Carbohydrate 57.5, Fiber 0.8, Sugar 33.5, Protein 6.6
GREEN TEA LAYER CAKE
Adapted from a recipe by Tiramisuki at allrecipes.com. Can also be baked as a 13x9 sheet cake, 2 8" rounds, or 24 cupcakes; adjust baking time appropriately. (For cupcakes, you may want to increase the frosting by 50%.) If you do not have easy access to matcha, you can empty green tea tea bags into your spice grinder, and process them to powder. Green tea chai adds a subtle hint of spice and makes a nice substitution.
Provided by DrGaellon
Categories < 60 Mins
Time 55m
Yield 12 serving(s)
Number Of Ingredients 17
Steps:
- Preheat oven to 350°F Grease and flour 2 9" round pans. Sift together the all-purpose flour, cake flour, baking soda, salt, and green tea powder; set aside.
- In a large bowl, beat together sugar, oil, and eggs until smooth. Stir in 1 1/2 teaspoons vanilla. Beat in the flour mixture alternately with the yogurt, starting and ending with flour, mixing just until incorporated. Fold in optional adzuki beans, if using. Pour batter into prepared pans.
- Bake in the preheated oven for 30 to 40 minutes, or until a toothpick inserted into the center of the cake comes out clean. Cool on wire rack for 30 minutes before turning out of the pans.
- Sift together confectioners' sugar and green tea powder. In a medium bowl, combine tea mixture with butter, cream cheese, vanilla and milk. Beat with an electric mixer until smooth.
- Assemble cakes as you would any layer cake. Dust with green tea powder for garnish if desired.
Nutrition Facts : Calories 444, Fat 24.7, SaturatedFat 6, Cholesterol 68.5, Sodium 361.1, Carbohydrate 51.5, Fiber 0.5, Sugar 34.3, Protein 4.9
GREEN TEA CUPCAKES
These cupcakes are adapted from a recipe by ChikaLicious Dessert Bar in New York City. Martha made this recipe on episode 508 of Martha Bakes.
Provided by Martha Stewart
Categories Food & Cooking Dessert & Treats Recipes Cupcake Recipes
Yield Makes 12 cupcakes
Number Of Ingredients 11
Steps:
- Preheat oven to 350 degrees. Line a standard 12-cup muffin tin with paper liners. In a small bowl, sift together flour, salt, baking soda, baking powder, and matcha.
- In an electric mixer fitted with paddle attachment, cream together butter and sugar on medium-high speed until light and fluffy, 3 to 5 minutes. Add egg and mix on medium until combined, scraping down sides of bowl as needed. Reduce speed to low. Add flour mixture and then milk, mixing until just combined.
- Divide batter evenly among lined cups, filling each about halfway. Bake, rotating halfway through, until cupcakes spring back to touch and a cake tester inserted in centers comes out clean, about 16 minutes. Let cool in tin 5 minutes, then transfer cupcakes to a wire rack to cool completely.
- Fill a pastry bag fitted with a small round tip (Ateco #801) with green tea ganache. Pipe about 1 tablespoon ganache into center of each cupcake. (Reserve leftover ganache to decorate cupcakes.) Fill another pastry bag fitted with a large plain-round tip (Ateco #809) with green tea buttercream. Pipe a dollop of buttercream onto top of each cupcake. Sift a small amount of matcha onto half of each cake. Pipe a squiggle on each cupcake using reserved ganache. Store cupcakes overnight in an airtight container at room temperature or refrigerated for up to 3 days. Bring to room temperature before serving.
GREEN TEA CREPE CAKE
This light cake filled with delicious Green Tea Pastry Cream is best assembled on the day it is being served. Refrigerate, assembled and uncovered, up to 1 day. Martha made this recipe on episode 508 of Martha Bakes.
Provided by Martha Stewart
Categories Food & Cooking Crepe Recipes
Time 1h40m
Number Of Ingredients 10
Steps:
- Crepes: Place flour, granulated sugar, salt, milk, eggs, vanilla, and butter in a blender. Blend well, about 1 minute, scraping down sides as needed. Refrigerate in blender jar at least 2 hours and up to overnight.
- Process batter again in blender briefly to remove lumps. Lightly coat a 10-inch crepe pan or 12-inch nonstick skillet with butter. Heat over medium until just starting to smoke. Remove from heat; pour about 3 tablespoons batter into center. Swirl to cover bottom. Reduce heat to medium-low; return pan to heat. Cook until edges are golden and center is dry, about 40 seconds. Flip crepe. Cook 15 seconds more. Slide crepe onto a parchment-lined baking sheet. Repeat with remaining batter, adding more butter and adjusting heat as needed; stack crepes. Let cool completely.
- Assembly: For shingled sides on the cake, use the ring from a 10-inch springform pan. Place 1 crepe, golden-side up, on a flat serving plate. Spread 1/4 cup pastry cream over crepe, leaving 1/2-inch border if using ring. Top with a second crepe. Using 24 crepes total, continue layering crepes and pastry cream, ending with a crepe on top; if using ring, slide it down sides of crepes. Refrigerate cake until firm, at least 1 hour and up to 6 hours.
- Just before serving, remove ring from cake, if using. Place parchment strips under perimeter of cake. Whisk together confectioners' sugar and matcha; sift over top of cake.
GREEN TEA WITH LEMON CAKE
Try this refreshing cake that's lightly sweetened with lemon and perfect for those first sunny days of spring.
Provided by Betty Crocker Kitchens
Categories Dessert
Time 2h20m
Yield 12
Number Of Ingredients 14
Steps:
- Heat oven to 350°F. Grease bottoms and sides of 2 (9-inch) round pans with shortening; lightly flour. In 1-cup microwavable measuring cup, stir tea powder into milk. Microwave 30 to 45 seconds on High or until warm. Stir until tea is dissolved; cool 10 minutes.
- In large bowl, beat tea mixture and all remaining cake ingredients except egg whites with electric mixer on low speed 30 seconds. Beat on high speed 2 minutes, scraping bowl occasionally. Beat in egg whites on high speed 2 minutes, scraping bowl occasionally. Pour into pans.
- Bake 30 to 35 minutes, or until toothpick inserted in center comes out clean. Cool 10 minutes; remove from pans to cooling racks. Cool completely, about 1 hour.
- Meanwhile, in medium bowl, beat 2 1/2 cups butter, 4 teaspoons lemon peel and lemon juice with electric mixer on medium speed 30 seconds. Gradually beat in powdered sugar. Beat 2 to 3 minutes longer or until light and fluffy.
- Place one cake layer on cake plate, top side down. Spread with 1 1/2 cups frosting. Top with second layer, top side up. Frost side and top of cake. Decorate as desired with remaining frosting. Garnish with lemon peel.
Nutrition Facts : Calories 870, Carbohydrate 102 g, Cholesterol 130 mg, Fat 9 1/2, Fiber 0 g, Protein 5 g, SaturatedFat 31 g, ServingSize 1 Serving, Sodium 760 mg, Sugar 81 g, TransFat 2 g
GREEN TEA CHEESECAKE
This is a creamy and simple cheesecake with the addition of green tea powder to give it a taste of the Orient! Green tea powder can be found at Asian grocery stores and online. I like to add fresh blackberries and raspberries on top of it!
Provided by SARAHMURRAY
Categories World Cuisine Recipes Asian
Time 1h40m
Yield 12
Number Of Ingredients 6
Steps:
- Preheat oven to 350 degrees F (175 degrees C).
- In a large bowl, beat together the cream cheese and sugar until smooth. Mix in the green tea powder, eggs, and vanilla extract until lightly and creamy; pour into the prepared crust.
- Bake in preheated oven for 25 minutes, or until the center jiggles evenly when the cake is shaken lightly. Refrigerate 1 hour before serving.
Nutrition Facts : Calories 197.3 calories, Carbohydrate 27.9 g, Cholesterol 34 mg, Fat 6.3 g, Fiber 0.3 g, Protein 7.3 g, SaturatedFat 1.6 g, Sodium 329.1 mg, Sugar 20.4 g
STEAMED GREEN TEA CAKE
Make and share this Steamed Green Tea Cake recipe from Food.com.
Provided by DrGaellon
Categories Dessert
Time 35m
Yield 12 serving(s)
Number Of Ingredients 7
Steps:
- Set a bamboo steamer large enough to contain a 9x9 inch pan over simmering water. Sift together the cake flour, baking powder and green tea powder.
- In another bowl, combine the egg yolks, sugar, water and vanilla extract. Using an electric mixer, beat on medium speed until mixture has tripled in volume. Fold in the flour mixture, mixing just until combined.
- Beat the egg whites until they form stiff peaks. Gently fold whites into the egg yolk mixture. Pour batter into the cake pan.
- Place cake pan in steamer. Stretch a kitchen towel over the cake pan without touching the surface, then cover with steamer lid. Steam cake for 20 minutes, or until a toothpick inserted in the center comes out clean. Cool in pan 10 minutes, then turn onto wire rack to cool completely. Sprinkle with black sesame seeds for garnish if desired.
Nutrition Facts : Calories 181, Fat 2.6, SaturatedFat 0.8, Cholesterol 105.8, Sodium 50.6, Carbohydrate 34.5, Fiber 0.3, Sugar 21.1, Protein 4.5
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