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Unbaked
sweets (nama gashi) are made
of white bean paste, Japanese traditional
sweet, which is combined with starch
paste, and stirred. There is also
a baked sweet (o higashi)
which is called uchi mono.
Both sweets are used to cook elegantly
with matcha. Though matcha
is used in tea bean paste, matcha
yokan (sweet red bean jelly), matcha
dumplings, it is increasing to use
matcha in cookies, sable,
castella.
A whole ingestion
of nutrition in tea is a factor
of its popularity. Furthermore,
it is assumed that the reason of
its popularity exists in its fresh
green color and deep green color.
Ciffon cake that is introduced in
this recipe must be the most popular
sweet.
Although the way of cooking
western sweet using Japanese green
tea is gradually spreading, soft
ciffon cake matches with green tea
too. This combination can be recommended
by all means.
Let' try it. When
you try to cook ciffon cake with
matcha, it is important to
pour ample matcha, change
the color into the deep green, and
coat with low sugar whipped cream
simply. |
| Ingredients
(Makes 21cm (8 3/8 inch) size) |
| · | 100g
(3 1/2 oz) soft wheat flour |
| · | 1
1/2 teaspoon baking powder |
| · | 2
teaspoons matcha |
| · | salt |
| · | 3
yokes |
| · | 4
white of eggs |
| · | 100g
(3 1/2 oz) sugar |
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| · | 4
tablespoons salad oil |
| · | 1/3
cup water |
| · | 1
cup whipped cream |
| · | 1
tablespoon sugar |
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To
add matcha to flour:
Combine flour of (A) with baking
powder and salt, add matcha,
and shake well. |
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To
mix yoke with flour:
Add a half of sugar to yoke. Stir
well until whiten. Add salad oil
of (B) and water by turns, mix well.
Add flour which contains matcha
of (A) to it, stir properly.
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 | To
add meringue:
Beat white of eggs into a froth,
add sugar, whip firmly. When strong
firm meringue is made, add to (2),
mix softly. | |
 | To
bake in oven:
Pour into a mold, strike the bottom
several times to pull the gas out.
Bake in oven at 170-180ºC for
about 35-40 minutes. After baked,
turn around the bottom of the cup
and chill. |
 | To
coat with whipped cream:
Bring sugar into whipped cream,
and bubble. When the cake chilled,
coat with it. |
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