Oct 242013


I know that this cake was immensely popular last year but being me, i was still into heavy, rustic cake then.

But my preference has changed since this year. Now, i’m all about light, soft cottony, cloud-like cake. Talk about change. I never knew my preference could change (almost) overnight!

Earlier on when i was in chiffon cake craze, i made it a point to give this cake a try too. Truth be told, i dislike it. It was dry and bouncy. I had a hard time swallowing it.


All that changed when i gave the cake another go after leaving it in the fridge the following night. That was when my eyes went O.O … heeeee! The cake was no longer dry and when it wasn’t, the bouncy texture went swimmingly well with it! I couldn’t stop at 1. I even hid it at 1 secluded corner in the fridge so that i can have the remaining of the cake all to myself. Haha!

In short, I LOVE THE CAKE!


Matcha (Green Tea) Kasutera 抹茶カステラ

4 egg whites at room temperature
4 egg yolks at room temperature
130g sugar
85g bread flour, sifted
15g matcha powder
50g honey diluted with 1 tbsp hot water
1. Line a 8′ x 8′ tin with aluminum foil followed by parchment paper. Preheat oven to 325°F (165°C).
2. Place egg whites in mixing bowl and beat at high speed for 30 sec until slightly foamy. Add sugar in 2 to 3 batches until firm peaks form, about 4 min.
3. Add yolks one at a time at medium low speed until well combined, about 1 min. Add sifted bread flour + matcha and beat until just combined.
4. Pour in honey mixture and continue to beat for 1 min.
5. Pour batter through a sieve into cake pan. Press with a spatula to help batter go through sieve. Tap pan lightly to remove air bubbles. Using a spatula, smooth the top of batter to remove any remaining bubbles.
6. Bake in preheated oven for 45 min or until top is evenly browned. Toothpick inserted into cake should come out clean. Remove pan from oven and drop it from a one foot height onto the counter to prevent shrinkage.
7. When cake is cool enough to handle, remove from pan. Peel off parchment paper and turn it upside down onto a fresh piece of parchment paper. Wrap with plastic wrap and leave overnight at room temperature to preserve moisture in the cake and for flavor to develop.

** I stored mine in the fridge the following day and it tasted SO MUCH better!

For more detailed recipe, hop over to Roti n Rice!

Like macaron, i was so worried that the cake will not turn up well. Reading so many repetitive failures faced by other home bakers, i baked mine with much trepidation. Usually, i will not bother to sieve my cake batter, even when we’re instructed to, but for this cake, i did. I did everything i could to prevent the worst from happening.

When the cake was out of the oven until the point when i finally wrapped the cake, i was still cautious. I only breathed better the next day when i sliced it. It was a huge relief i tell ya, when i saw the texture of the cake. I was like, PHEW! All good. :D

Will i bake this again?

You bet!

But only if my part time helper is here to help me line the cake tin in advance (i don’t like lining cake tins and pans!) … otherwise, chiffon cakes will do for me. Hahaha!


Feb 162011

On the same day i did the Tri-Flavor Bread, i managed to squeeze this version in too.

Yes i know! If you have noticed, i actually used back the same props for both loaves. That’s because i snapped the loaves back to back. Not only the props were the same, even the styling ain’t much different! Grin. Please say you don’t mind. :)

Personally, i like this loaf better. Nothing to do with the flavor combination or anything like that, it’s mostly because the taste of chocolate and matcha is much stronger here. The earlier loaf was an experimental loaf so, i didn’t quite dare to add too much of black sesame and matcha. But for this loaf, i was feeling a little more adventurous (for some unknown reason) and added the powder as much as i could.

I’m sure glad that it turned out OK and not otherwise :)

Chocolate and Matcha Bread

1 milk bread recipe
10g dutch chocolate powder
10g matcha powder

1. Divide dough equally to 2 parts (do weigh it!)
2. Add dutch chocolate powder to 1 part and matcha powder to another.
3. Roll all 2 parts to squarish shape.

4. Place 1 part on top of the other. Roll them together like rolling a piece of paper. Give a slight pat down and fold both ends in.
5. Follow step 6, 7, 8 in milk bread recipe.


Happy baking! :)

Nov 262010

I was feeling a little adventurous.

Needed something different than the norm.

Furthermore, with the newly acquired black sesame powder, i thought, why not?

Tri-flavor Bread it was!

Shaping was not all that tough.

Just like braiding the hair!

The only thing is that i’m not really good at braiding my own hair, nor anyone’s hair. In fact, in this whole life of mine, i have never had my hair braided for real. Probably just a little twisting sometimes… when i was little. Grin. So errrrmm, guess that was why my loaf of bread turned out looking a little off, aye? Heheeeeeeeeeee!

As usual, milk bread recipe was used — can you tell that i’m a die hard fan?? ^_^ –

Flavor wise, it was rather pleasant and very like-able.

Green tea wasn’t at all strong however, but the same cannot be said for the black sesame… robust and fragrant, just the way i like it :)

Best is to have it toasted just a wee bit, slap on a thin layer of butter to bring out the full flavor and you’re more than ready to go.

Tri-Flavor Bread

1 milk bread recipe
10g black sesame powder
10g green tea powder

1. Divide dough equally to 3 parts (do weigh it!)
2. Add black sesame powder to 1 part and green tea powder to another.
3. Roll all 3 parts to baguette lookalike.
4. Place 3 parts side by side and braid them as you would to the hair.
5. Follow step 6, 7, 8 in milk bread recipe.