抹茶魔術卡仕達蛋糕 Matcha Magic Custard Cake

Order April 23, 2018

Ingredients:
unsalted butter 56g, fresh milk 240g, water 1/2tbsp, eggs 2(A);
cake flour 50g, matcha powder 8g, icing sugar 60g, caster sugar 1tbsp, vanilla essence 1/2tsp;
red bean 70g;

1.Preheat oven to 160c, lightly grease and line the baking pan with baking paper. (I used 8"x 4")
2. Melt the butter, warm the milk, set aside both to cool slightly.
3. Use an electric mixer to whisk the eggs white until foamy, add in caster sugar and whisk until stiff peak. Put in fridge to stand by.
4. In another bowl, beat the egg yolks and icing sugar until light and fluffy. (I used hand whisk)
5. Add in melted butter and 1/2tbsp water and beat for 2 minutes or until evenly incorporated.
6. Mix in the sifted cake flour and matcha powder until evenly incorporated.
7. Gently beat in the milk and vanilla essence until everything is well mixed.
8. Mix in the red bean.
9. Fold in the egg whites, 1/3 at a time. Repeat until all of the egg whites are folded in. (The batter will appear curdy, just fold till no big curd are seen)
10 Pour the batter into the prepared pan, bake for 50 minutes (i used a steam bath,i.e put a bowl of hot water at the lower rack of oven, the steam will keep the cake moist and non-crack). Test with a skewer which comes out clean, the cake is done.
11. Allow cake to cool completely before cutting and dust with icing sugar

Original recipe here.