Cloud matcha cake
Overview
It was a pretty cake that I made, but it rained today and there was no sun outside, so I had to take photos of the result at home. I took more than a dozen photos back and forth, turning on the lights, turning off the lights, changing angles, and taking various photos, but the results were still not satisfactory/(ㄒoㄒ)/~~Hey, forgive me for my limited skills. . .
Tags
Ingredients
Steps
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Put the egg whites into a water-free and oil-free basin.
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Pour in a little white vinegar.
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Beat at high speed until rough foam forms, first add 10g of white sugar.
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Add the remaining 20g of white sugar in two batches and beat at high speed until wet peaks form.
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Turn to medium or low speed and beat until dry peaks form and peaks form.
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Put the egg yolks into a bowl, add a little corn oil, water and vanilla essence.
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After the egg yolks are mixed evenly, sift in the flour, cornstarch and matcha powder.
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Mix well.
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Take one-third of the egg white and put it into the matcha paste.
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Mix well.
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Pour matcha paste into remaining egg whites.
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Mix well.
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Pour into a 7-inch cake mold from a height of 15cm and smooth the surface.
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Preheat the oven to 160 degrees for 40 minutes.
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After baking, turn it upside down on the grill and let cool.
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Remove the cooled cake from the mold and divide into three pieces for later use.
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Put the light cream into a bowl and add the remaining 10g of sugar.
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Beat at medium speed until texture appears but does not disappear.
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Take a piece of cake and spread the cream evenly on it.
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By analogy, everything is done well.
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Spread remaining cream on top.
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I cut a few small flowers myself, placed them on the surface of the cake, and sifted a layer of matcha powder. (The amount of matcha powder used for surface decoration is not included in the main ingredient)
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Flowers like clouds❀~
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Forgive me for the bad photo/(ㄒoㄒ)/~~
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Fortunately, it tastes good
