MATCHA BUTTER CAKE

This scrumptious Grinch-inspired Matcha Butter Cake is moist, subtly sweet, light, fluffy and spongy – perfect for your holiday baking. But you don’t have to make it only for holidays, it is simple enough to be baked for any special occasion.

Ingredients

  • 225 grams (1 cup) unsalted butter, softened (plus a little extra for greasing)
  • 200 grams (approx. 1.5 cups) all purpose flour/maida
  • 200 grams (1 cup) granulated sugar
  • 4 eggs (each egg weighed about 50-60 grams)
  • 4 tbsp fresh milk
  • 1 tsp baking powder
  • 1 tsp vanilla essence
  • 1/2 tsp salt
  • 1 tbsp Matcha Green Tea powder

Instructions

Preparation
    1. Preheat the oven to 375 degree Fahrenheit (190 degree Celsius).
    2. Grease a 9 inch round cake tin with butter (optional: line with parchment paper).
    3. In a medium sized bowl, whisk together all purpose flour, baking powder & salt and sieve.
Prepare the batter for Matcha Butter Cake
    1. In a large mixing bowl, cream butter and sugar till fluffy and pale in color.
    2. Add one egg at a time and beat until the egg is well incorporated and the mixture looks creamy; scraping down the sides while mixing. When you add the egg, start at a low speed to mix and then increase it to medium.
    3. Add vanilla essence and milk and mix well.
    4. Sprinkle 1/3 of the (sieved) flour gently and fold into the mixture until well combined. Repeat with the rest of the flour.
    5. Transfer about a quarter cup of the prepared batter into a small bowl. Pour the remaining batter into the prepared cake pan and spread evenly.
    6. Sieve the Matcha Green tea powder into the small bowl with the quarter cup of the prepared batter. Mix well (make sure there are no lumps) to make the green colored Matcha tea batter.
    7. Drop the Matcha Green tea batter by spoonfuls onto the batter in the cake pan.
    8. Make swirl designs using a butter knife or a skewer.
Baking
  1. Gently tap the sides of the cake tin to remove any air bubbles trapped.
  2. Bake for 40-45 minutes or until the top of the cake is browned. You can also test the doneness by inserting a tooth pick and if it comes out clean, the cake is baked right. (In case the top of the cake is browining too fast, use an Aluminum foil dome to cover the cake towards the last 15 minutes of baking)
  3. Remove the cake from the oven, let it rest in the cake tin for 5 minutes or so. Remove from the tin and cool on a wire rack.

Notes

1. Always use clean and dry utensils to prepare the cake.
2. Preheat the oven for at least 15 minutes for best results.
3. When adding the eggs, if your batter looks curdled, do not worry. The flour will even it out.
4. Break the egg into a small bowl before adding to the batter. This will help remove any bad eggs from spoiling your batter (you can follow this tip for all your cakes, not just this one).
5. You can make this cake with an 8 inch square tin as well. But in my experience the cake domed a little and had a cracked top. 9 inch round tin gave me the best results (a small dome was still present).
6. If you find it hard to remove the cake from the tin, gently run a knife around the edges of the cake tin to loosen it up a bit.
7. Save the leftover cake in an airtight container in the refrigerator. Microwave it for a few seconds just before serving.
8. Grating the butter softens it pretty quick.
9. Oven temperatures (and hence baking time) vary considerably depending on the type of the oven, so please your discretion.
10. 1 cup= 240 ml.
11. For baking, I generally rely on weighing the ingredients rather than measuring it in cups. I have seen that I get more reliable results when I weigh the ingredients.

Source: http://www.framedrecipes.com

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