Matcha Hojicha Vanilla Angel Cake Slices Recipes

MATCHA HOJICHA VANILLA ANGEL CAKE SLICES

Steps:

• Preheat oven to 375°F/191°C.
• Prepare a 9" by 12" (or 9" by 13") baking pan with an extra large piece of aluminum foil [8" by 20" in diameter]. Divide the pan equally into 3rds with the foil.
• Cut out 3 pieces of parchment paper [8" by 3" each] and line the bottom of each section of the baking pan.
• Lightly mist the parchment and aluminum foil with a little oil using an oil spray bottle.
• Divide the sifted cake flour into 3 different bowls (35g each).
• Add 2 g of sifted matcha powder into one bowl.
• Add 2 g of sifted hojicha powder to another bowl.
• Leave one bowl plain with just flour.
• Set bowls aside.
• Divide the melted butter into 3 different small bowls (20g each).
• Add 1 tsp vanilla extract to one bowl.
• Leave the two other bowls.
• Set bowls aside.
• Weigh a heat-safe stand mixer bowl. Record its weight.
• Add the eggs and sugar to the mixer bowl.
• Place the mixer bowl over top of a small pot of simmering water (ensuring that the bottom of the mixer bowl doesn't touch the water). [This is a bain-marie, or double boiler].
• Whisk the egg mixture over the simmering water until it reaches a temperature of 109F.
• Once the egg mixture reaches 109°F, remove from the heat.
• Attach a wire whisk attachment to the mixer and whip the egg mixture on high speed until it reaches "ribbon stage."
• That's when the eggs are foamy and voluminous, light and pale in colour, and when you lift the whisk, it should fall on itself and hold its shape for a moment.
• It can take anywhere from 4-5 minutes of beating the eggs and sugar at high speed in an electric mixer.
• Once the eggs are at "ribbon stage," record the weight with the bowl.
• Subtract the weight of the bowl (recorded from before adding the eggs and sugar). This is the total amount of egg mixture that you have.
• Divide the whipped egg mixture into 3 separate bowls.
• Working with one bowl of whipped egg mixture at a time:
• Sift the cake flour over the egg mixture.
• Fold in the cake flour, being careful not to deflate all the air.
• Pour in the melted butter + vanilla extract on the side of the bowl.
• Continue to fold the butter into the flour mixture until almost homogenous.
• Pour the cake batter into 1 section (1/3rd) of the the prepared baking pan.
• Repeat with the remaining two bowls of flour:
• Next with the cake flour + matcha, and then with the cake flour + hojicha.
• Give the baking pan a few raps to release any trapped air bubbles.
• Bake the cake at 375°F/191°C for 10-12 minutes, or until the surface of the cake feels dry and springy to the touch.
• Remove the cake from the oven, carefully peel off the aluminum foil and let it cool on a cooling rack.
• Bring the sugar and water to a simmer over medium heat, until the sugar has dissolved.
• Remove from heat and cool.
• Note: You may not need to use all of the syrup.
• In a small bowl, combine the tahini, black sesame powder and honey. Stir the mixture until combined.
• If the filling appears too thick, add a 1/4 tsp of vegetable oil to loosen.
• Add the contents from 1 genmaicha tea bag to 1 C of powdered sugar and 1-2 tsp of milk. [You can steep the tea in a little milk first if you don't want the ground tea leaves in the icing].
• Stir together until it reaches a spreadable consistency.
• Peel off the parchment paper from each cake.
• Trim the cakes with a sharp serrated knife so that they're even.
• Brush a little simple syrup on the surface of each cake, just so it's moistened.
• Spread a thin layer of the black sesame filling on one cake layer. (You can choose whichever layer -- I did it on the hojicha layer).
• Place another layer of cake on top (vanilla).
• Spread a thin layer of yuzu jam on the vanilla cake.
• Top with the matcha cake layer.
• Spread a thin layer of genmaicha icing over the top of the cake and decorate with rose petals.
• Let the icing set.
• Cut the cake into 6 equal slices with a sharp, serrated knife and serve.

MATCHA WITH VANILLA

Steps:

• Boil the kettle then pour 100ml of the water into a measuring jug. Pour half the hot water into a small bowl, to warm it, then add the matcha powder and vanilla seeds to the rest of the water in the jug.
• Whisk the mixture with a bamboo match whisk or mini electric whisk until it's smooth, lump-free and slightly bubbly. Discard the water in the warmed tea bowl, then pour in the prepared matcha tea.