Sponge Cake
- 2 eggs
- 60 g/ 2 oz of fine granulated sugar
- 60 g/ 2 oz of plain flour
- ¼ tsp of baking powder
- 2 tsp of green tea powder
- 2 tbsp of melted butter
Red Bean Mousse
- ¼ cup of red beans (cook till soft)
- 30 ml of water
- 30 g/ 1 oz of granulated sugar
- 1 tbsp of gelatin
- 30 ml of water
- ¾ cup of whipping cream
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Baking the Cake
- Prepare the oven by setting the temperature to 200°C/ 390°F.
- Sift flour, baking powder and green tea powder.
- Beat eggs and sugar for about 15 minutes until soft peaks are formed.
- Fold in flour, baking powder and green tea powder.
- Add melted butter from the rim of bowl and mix well.
- Line base and sides of a 20 cm round cake tin with baking paper.
- Pour the batter into prepared cake tin.
- Bake the batter for 20 minutes. Cool the cake on wire rack.
- Cut or divide the cake horizontally into three separate layers.
Making the Mousse
- Beat the whipping cream till stiff. Refrigerate the cream
and set aside.
- Cook the read beans in water and sugar from a while, then remove.
- Mix gelatin and 30 ml of water together in a bowl. Careful not to mix in too much water.
- Boil the gelatin mixture until gelatin has fully dissolved.
- Pour in the red bean mixture.
- Fold cream a little at a time into red bean mixture.
Assembling the Cake
- Line the cake base and sides of 20 cm cake tin with baking paper.
- Place first layer of green tea cake on cake tin.
- Spread the cake with a third of mousse. Continue with mousse layering.
- Refrigerate the cake till it set.
- Decorate the cake with whipping cream and green tea powder.
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