So maybe I should try my hand at posting my recipes up online and share some of the food love! MUAHAHAHA. It's been awhile since I've done this and oh...blogging brings back all the young memories.
Just a heads up, my family and I have taste buds that have very low tolerance for sugar...hence my desserts are not as sweet as you would have them normally. I like to be able to taste the components in the dessert without the overpowering sweetness. Personally, I dislike the taste of raw sugar and the smell of it. Blearghhh. I try to avoid smelling raw sugar. HAHAHA.
Anyway, my sister has been quite obsessed with black sesame stuff of late, and I thought I could try to incorporate black sesame into my weekend baking. I'm always fantasizing about baking during the weekdays and trying to find inspiration for the weekends...and her obsession fed my baking fantasies.
MATCHA GREEN TEA LAYERED CAKE WITH BLACK SESAME FROSTING
-Makes four 6-inch layers
2 1/4 cups all-purpose flour
2.5 tbspn matcha powder
2 tsp baking powder
3/4 cup caster sugar (split into 1/2 cup and 1/4 cup)
1/2 cup oil (I used grapeseed oil)
6 egg yolks
1 tsp vanilla extract
3/4 cup milk
10 egg whites
Preheat oven to 150'c.
Prepare two 6-inch round pans and line the base and sides with parchment paper
In a large mixing bowl, sift flour, matcha powder and baking powder. Then add 1/2 cup of sugar, add the salt and whisk to combine.
In a small bowl, whisk oil, egg yolks, vanilla extract and milk together.
Add the egg yolk mixture to the flour mixture and whisk until smooth.
Place egg whites in a clean mixing bowl (it must be very clean and dry! no water, no oil or it affects the end product). Using the mixer fitted with a whisk attachment, beat on medium speed until frothy, then add in the remaining 1/4 cup of sugar slowly. Then beat on medium-high speed until whites hold firm, shiny peaks.
Scoop about 1/3 of the beat egg whites into the yolk mixture and gently fold to lighten the batter. Fold in another 1/3 of the whites and then the last 1/3 of the whites until just combined. Be careful not to overmix the batter which will deflate the egg whites and you'll end up with a sunken cake.
Pour the batter into the pans and gently tap it on the table to remove large air bubbles. Bake until a cake tester comes out clean, about 50-60 minutes.
Remove the cake from the oven and invert the cakes cool on a wire rack and let cool upside down.
Once it's cooled to room temperature, split each cake into two layers.
Black sesame frosting
50g black sesame seeds
1 tbsp sesame oil
1 tbsp olive oil
1 tbsp milk
250g whipping cream
50g icing sugar (you may add more if you like your frosting sweet)
Place the sesame seeds in a small pan and roast it over the stove. Be careful not to leave it alone and to watch it and constantly stir it because it burns easily! Roast for about 2-3 minutes, till fragrant. Let cool.
Place the roasted black sesame seeds in a food processor and process till fine. Then add in sesame oil and milk, process till combined.
Whip cream using a kitchen mixer till soft peaks formed, then add icing sugar. Continue whipping till stiff peaks and then fold in all of the sesame paste.
Spread sesame cream over the first layer of matcha cake, place the second layer over and chill it in the fridge for 10 minutes. Repeat steps till you finish up the layers.