Just last week, ‘Cupcakes & Curries’ turned ONE!
It’s been a while. I know. I fuss over too many details. That’s why. I wanted the blog to have a new look, a makeover of sorts, to mark my first year in blogging. How do you like it so far? I’ve kept it clean and made the images slightly larger. Colour has been added with a new banner. And all this was possible because of the wonders of me re-learning the basics of Adobe Photoshop. Yay! I’ve spent many nights alternating between World Cup/sitcoms and my laptop screen to come up with what you see here and dare I say, I’m pretty proud of it.
Another thing I’m quite proud of is this cake. You see, years ago, in secondary school (high school), I was tasked to make a Victoria Sponge Cake during a Home Economics class. As luck would have it, I had a partner who couldn’t crack an egg to save her life and I was a bespectacled klutz. Needless to say, Queen Victoria wouldn’t have been too happy with the outcome. So this cake is dedicated to my not-so-encouraging Home Econs teacher, Mrs Wong… My, how Wong you were. Look what I’ve made now.
The irony of this story is, years later, I became a teacher.
I was inspired by Edd Kimber’s (The Boy who Bakes) Strawberry Shortcake recipe in ‘Say it with Cake’ and one of my favourite beverages, Matcha Latte. So, I swapped some plain flour for a little matcha (green tea) powder ,hence, the weird flour weight. This genoise sponge recipe is light and moist with the simple sugar syrup .There’s a hint of sweetness to counter the green tea. The slightly bitter tea taste is also offset by the citrusy lemon curd in the cream and the raspberries. This is a very light cake that is perfect for afternoon tea.
Matcha Sponge Cake with Raspberries and Lemon Curd Cream
Credit: Edd Kimber, Say it with Cake
- 30g unsalted butter, melted and cooled
- 5 large eggs
- 130g caster sugar
- 122g plain flour
- 3 g good quality matcha powder*(not green tea from tea bags)
- 1/2 cup sugar
- 1/2 cup water
- 300 ml double cream (with at least 35% fat)
- 2 tsp icing sugar
- 1/2 cup of lemon curd
*You could make this with more matcha (4 or 5 grams) as long as the flour and matcha add up to 125g. Too much match may cause your cake to be bitter ,oily and dry as tea powder absorbs more water and less oil than regular flour. As not much flour is used in this recipe 3-4grams of matcha powder is just about perfect.
1. Preheat the oven to 160°C(fan) or 180°C/350°F (convection) then grease and line the bottom and sides of two 8 inch/ 20 cm cake tins with baking parchment, greasing the parchment too.Melt the butter and set aside to cool.
2.Put the eggs and sugar into a heatproof bowl ( I used my kitchen aid bowl) set over a saucepan of simmering water, making sure the water does not touch the bowl. With a large whisk, whisk constantly until all the sugar has dissolved and the mixture is slightly warm to the touch.
3. Remove bowl from saucepan and using a mixer with a whisk attachment, whisk for 5 minutes on high speed (KA Speed 8). Mixture will turn very pale and very fluffy. Then, reduce speed to medium (KA speed 4-6) for another 3 minutes. The mixture should have tripled in volume and when the whisk is lifted from the bowl, it should form a slowly dissolving ribbon.It’s essential to achieve this marshmallow-like look for the cake to be very light.
4. Sift the matcha powder and flour into a bowl to evenly distribute the matcha. Sift the matcha-flour mix into the cake mixture. Using a balloon whisk, gently incorporate the matcha-flour mix, retaining as much volume as possible.All the flour should be fully incorporate without any lumps.
5. Take a large spoonful of the batter and add it to the melted butter, then mix it together. This will lighten the butter and make it easier to incorporate it into the batter. Gently fold this butter mixture into the batter.
6. Divide the batter equally between the 2 prepared tins and gently level out. You could (if you must) tap the cake pans once on your kitchen counter to remove large air bubbles for aesthetic reasons. Bake for 20-25 minutes or until risen, golden and the cake springs back when you touch it in the middle. When a skewer is inserted into the centre, it should come out clean.
7. Allow the cakes to cool in the tins for about 10 minutes before inverted them onto a wire rack to cool completely.
8. To make the simple syrup, boil the sugar and water only until the sugar dissolves. Remove from heat and cool. Once cakes have cooled, brush with generous amounts of sugar syrup on both sides of cooled cakes. This keeps the cake moist. You could trim of the topmost golden part of the cake with a serrated knife, if you prefer a very uniform look.
9. For the whipped cream, put the cream and icing sugar into a large bowl and whisk until soft peaks form. Then, swirl in spoonfuls of lemon curd.
10. To assemble cake,put the first layer on a serving plate and top with the lemon curd-whipped cream. Gently place the other layer on top and top with more of the lemon curd-whipped cream and arrange raspberries. Drizzle with more lemon curd on top or dust the raspberries with some icing sugar before serving. The cake tastes better chilled.
It’s best to eat the cake as soon as it is made because of the whipped cream, but it keeps quite well for 1-2 days in the fridge.
The cake can be made in advance up to Step 9. Cling wrap the cakes and store in fridge for up to a day ahead of serving.
A very special thank you…
Thank you readers for putting up with all my ramblings/food obsessions/blog posts this past year! I’ve especially loved your comments on the posts. So, please do comment on how much you hate/love my posts or how the recipes turned out or simple just to chat. I do ask for suggestions on what I should be making on my Facebook posts so please hop on over for some updates and useful cooking tips and many other food/travel-related news here. I look forward to knowing more foodie friends in the coming year. Very exciting news for next year! We might be moving to beautiful country in the southern hemisphere. More news in months to come.
One year ago : A Homage to my Earliest Food Inspirations- My Grandparents