UNTESTED Green Tea Sponge Cake
5 to 6 eggs, separated (separate when cold. Cover and let come to room temperature, about 20 minutes maximum)
1/2 to 3/4 teaspoon cream of tartar
1 cup sugar, divided
3 tablespoons water, room temperature
1 teaspoon vanilla, other extract or flavoring
1/8 to 1/2 teaspoon salt, optional
1 cup sifted, gf flour blend (sift, then measure)
3 tsp maccha green tea powder
In large mixing bowl at high speed, beat egg whites with cream of tartar until foamy. Add half of the sugar, 2 tablespoons at a time, beating constantly until sugar is dissolved and whites are glossy and stand in soft peaks. Rub just a bit of meringue between thumb and forefinger to feel if sugar has dissolved.
In small mixing bowl at high speed, beat egg yolks until thick and lemon-colored, about 3 to 5 minutes. Gradually beat in remaining sugar, water, vanilla and salt (if desired) until blended.
With a sifter or sprinkle flour with a sieve over whites. Add beaten yolk mixture. Gently, but thoroughly, fold yolk mixture and flour into whites. Pour into ungreased 9×3-1/2 inch tube pan. Gently cut through batter with metal spatula or knife to get air bubbles out and to spread evenly.
Bake in preheated 350 degrees F oven until top springs back when lightly touched with finger and cake begins to pull away from sides of pan, about 35 to 45 minutes. Invert cake in pan on funnel or bottleneck. Cool completely, about 1-1/2 hours. With narrow spatula or knife, loosen cake from pan. Gently shake onto serving plate.
i simply added a few teaspoonfuls of matcha powder to a standard sponge cake recipe baked in a square pan, cooled it, cut it in half and spread double cream on one side, and a chunky red bean paste on the other, then sandwiched the halves together and froze the cake for easier handling. i cut the cake into cubes, spread a thin layer of smooth red bean paste on all sides,
I came across this recipe and was inspired to try a gluten free version- but I haven’t yet! So, I have no idea if it works or is good or anything. I intend to modify the recipe heavily, including directions, so this post is just a memo to myself… I’ll blog about it when I finally get a working version.