Saturday, January 22, 2011

Fine Macha Butter Cake

Taking a break from my CNY goodies baking, i baked this Fine Macha Butter Cake from Florence of Do What I Like after seeing Wen's post on this cake.


I wanted to try this macha powder my sis got back for me from japan, disappointed though the color is not what i expect! Could anyone tell me where can i get very green good quality macha powder in singapore?

Overall the cake is ok to me maybe perhaps i don't really like butter cake? macha taste not prominent, it's really very fine and soft though. Try it out and let me know how did yours went.



Fine Macha Butter Cake
(adapted from Do What I Like and seen on Wen's Delight)

150g golden churn butter
1 tbsp vegetable oil
110g sugar (reduced to 80g)
1/3 tsp salt (omitted)
1/2 tsp vanilla extract/essence
3 eggs
140g cake flour (i used 170g top flour)
15g green tea powder
40g corn starch
1/2 tsp baking powder
5 tbsps whipping cream/milk

Method
  1. Sift x 2 times, cake flour, corn starch, green tea powder and baking powder together. Set aside.
  2. Cream butter, oil, sugar, vanilla and salt until light and fluffy.
  3. Beat in eggs, 1 at a time, beating well after each addition. Add in flour mixture and mix at low speed until well blended. Stir in whipping cream/milk.
  4. Pour batter into lined loaf pan and bake in a preheated oven at 180C for 35-40mins or until cook.
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