Matcha Cake with Sesame Frosting

I fell in love with the Matcha-Black Sesame Frosting when my father scooped both those flavours into the same bowl at a dinner buffet in Hokkaido. Have I told you how delicious Hokkaido ice cream is??? It was so good that I even ate it for breakfast hahahaha.

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Anyway, the combination is so amazing, it definitely needed to be translated into a cake form.

Y’s birthday was today and tadah, no surprise that he loved matcha (everyone does) so it was a perfect opportunity to use the matcha and black sesame that I brought back from Japan.

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At first, I was going to follow mynameisyeh’s recipe to the T but the cake didn’t seem very nice to eat. It looked pretty but there’s more to cakes than appearances right? (as with everything, I hope)

So I was basically free styling a matcha cake and hoping that everything would turn out good, especially since it was someone else’s birthday cake.

I figured buttercream could be replaced with yogurt, since the purpose of both ingredients was the same, which was to make the cake moist. In addition, I replaced the boiling water with boiling milk to add more taste to the cake. Lastly, the directions in the original recipes were so vague, I had to come up with my own way of making the cake, with past experience of course.

So I present with you my Matcha Cake with Black Sesame Frosting 🙂

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Makes 3 layers of 6 inch round cake or 2 layers of 9 inch round cake

Ingredients
2 1/2 cup plain flour
1 cup caster sugar
4 tbsp matcha
1 1/2 tsp baking soda
1 1/2 tsp baking powder
1 1/2 tsp salt
2 large eggs
1 cup yogurt
1/2 cup vegetable oil
3/4 cup boiling milk
4 tbsp black sesame, toasted
2 cups butter
1/2 cup icing sugar

Directions
1. Preheat oven to 170 degrees Celsius
2. Line a 6 inch round tin with baking paper
3. Sift plain flour, baking soda, baking powder and matcha powder together. Mix in salt.
4. Using a paddle attachment, beat sugar and oil until smooth and well-mixed
5. Add yogurt and continue beating for 1 minute
6. Add in eggs one by one until well-mixed
7. Using a spatula, fold the wet ingredients into the dry ingredients
8. Fold in the boiling milk
9. Pour batter into lined baking tin (divide batter into 2 / 3 batches depending on tin size) and bake
10. Check for doneness at 25 minute mark
11. Beat black sesame, butter and icing sugar together, adjust icing sugar according to desired sweetness
12. Frost the cake and enjoy!

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Magic Matcha Cake

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Happy New Year! 🙂

I haven’t posted in a long while because I haven’t touched baking for a really long time ): I was busy with my mission trip in the past month hence the lack of time. And now with exams just 2 weeks away? It calls for stress-baking.

I stumbled across these magic cakes while surfing the net and they seemed quite magical. With one batter, you get two textures. A custardy, soft filling at the bottom and a spongy cake at the top. It sounded too good to be true so I had to try it.

It did come out with 2 layers but I wasn’t in love with the custard. I don’t think custards are my kind of thing, so yup, I’m not going to make this again. But if you’re curious about this cake, give it a try! Maybe you’ll love the custard more than I did.

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Magic Matcha Cake 
Ingredients
140g plain flour
2 tbsp matcha powder
113g butter
500ml milk
4 eggs, separated and at room temp
100g caster sugar
1 Tablespoon of Water

Directions
1. Melt butter
2. Warm up milk until lukewarm
3. Whisk egg yolks and sugar together until pale
4. Whisk in butter and water until well incorporated
5. Sift in flour and matcha powder, whisk
6. Slowly whisk in milk until everything is well mixed
7. In a separate bowl, whisk egg whites until stiff peaks
8. Fold in egg whites into mixture, 1/3 at a time
9. Preheat oven at 150 degrees Celsius
10. Pour batter into a greased 10 inch square baking pan
11. Bake for 30 mins or until top is golden brown. The middle of the cake should still be wobbly when you take it out!