Matcha Sponge Cake Recipe
Matcha Risou cake Egg Cake is a dish that many people can make, and different methods yield varying flavors.Food Network will share the Matcha Risou Cake recipe with you. It's simple to make, delicious, and perfect for dining. By following this method, your Matcha Risou Cake will have a sweet and fragrant taste. Many similar dishes can also be made using this technique.
Matcha Risou Cake Ingredients Introduction
Low-gluten Flour(50 grams)Corn Starch(12 grams) Matcha powder (8 grams) Granulated sugar (70 grams) Water (40 grams) Corn oil (35 grams)
Matcha Risou Cake recipe steps:
1. First, separate the Egg'Yolk and White part 2. Then add water and corn oil to the egg yolks and stir evenly.
3. Sieve in fine flour, cornstarch, and matcha powder into the yolk mixture.
4. Stir using a hand whisk until there are no lumps, avoiding circular motions; use a grid pattern instead.
5. After mixing well, we will whip the egg whites. Add a few drops of
5. After mixing well, let's whip the whites. Add a few drops of white into the egg whites, then beat at medium speed to create coarse foam before adding one-third of the sugar and continuing to beat from medium to high speed. 6. Gradually add the remaining sugar and continue whipping until stiff peaks form; I whip until about 90% stiff peaks.
7. Preheat the
7. At this point Oven 8. As the matcha mixture is thicker than plain, be gentle when folding; avoid vigorous mixing to prevent air from escaping. Continue adding the remaining egg white foam after mixing well.
9. Mix thoroughly until smooth, then pour into a mold. Hold the mold and shake gently to release any bubbles.
9. Mix evenly and pour into the mold. Hold it up with both hands and tap it a few times to release any air bubbles.
10. Place in the oven at 140 degrees convection, middle rack, for 60 minutes.
11. After baking, tap the mold several times before flipping it over immediately.
12. Once demolded,
13|Beautiful!Original color is already beautiful, no need for bright colors.
