I had a really nice morning yesterday. It was a beautiful, bright, sunny July morning so I took myself off for a walk to the next estate – ostensibly to do a bit of shopping but I also wanted to explore and see if I could find a ‘reading garden’ mentioned in the last parish newsletter. With some help from a local friend on Facebook, I tracked it down but on the way managed to find a lovely peaceful pond thronged with baby moorhens and a beautiful 12th century church. The reading garden itself was a lovely quiet space, with a herb garden, a shady bench and lots of young apple trees. I could just imagine how beautiful it will be when they mature, a stunning urban orchard. There are lots of photos from yesterday on flickr here and I’m hoping to go back later in the year and take some more pictures in different moods. It was a real pleasure to explore, wander and think. A bit like being on holiday already!
Today’s bake was inspired by the cake that Jef brought back from Japan for me last year. It was a green tea sponge, studded with chocolate chips and it had a lovely light cream filling. I remember how fond The Roleplayers were of the green tea macaroons way back when so thought they might be brave enough to try another green tea creation. Ah, and the cherry jam addition – that’s all mine 🙂
Green Tea Cake (original recipe here)
Serves 8, generously sliced
For the cake
- 4 eggs, separated into yolks and whites
- 4 tablespoons sugar, divided
- 40g self -raising flour
- 50g dark chocolate chips
- 1 teaspoon to 1 tablespoon green tea powder (aka matcha)
- 1 to 2 tbsp water
For the filling
- 4 tbsp cherry jam
- 200ml double cream
- 2 tablespoons caster sugar
- 1 teaspoon green tea powder
Prep:40min › Cook:10min › Ready in:50min
- Preheat oven to 180 degrees C / Gas mark 4. Grease and line a 30cm x 30cm swiss roll cake tin.
- Mix the green tea powder (1 to 2 tablespoons [I used two!] depending on the intensity you want) with water, until it’s about the consistency of mustard. Add more water if necessary.
- Using an electric beater, mix the egg yolks with 2 tablespoons sugar until they are light and creamy, about 3 to 4 minutes. Add self-raising flour and continue to mix for another minute.
- Add green tea paste and stir to mix.
- Add chocolate chips and distribute evenly.
- In a separate bowl, beat the egg whites at high speed for 4 to 5 minutes. Add 2 tablespoons of sugar and continue to beat for another minute.
- Gently fold the egg white mixture into the green tea cake mixture until evenly mixed.
- Transfer into the swiss roll tin, smoothing it out to make sure they are no large air bubbles.
- Bake for 10 minutes or until golden brown on top.
- Lay out a large piece of greasproof paper on a flat surface. Turn swiss roll out onto the paper and remove the paper lining it was cooked in. Leave to cool completely.
- While the cake is cooling, add green tea powder and sugar to the cream and whisk until it is spreadable.
- When cake has cooled, compare both sides and use the best looking side for the outer side of the cake. Place the nicest side face down on the paper.
- Spread jam evenly on the cake, followed by the cream.
- Carefully use the paper to roll it up. Place in refrigerator for at least 3 hours.
- Complete by cutting off the ends to make them even.