Some days ago, this magic cake took us by storm. Really, how could it not? One simple batter that baked into 3 distinct layers. Truly, it was magical. So magical that I had to put it on top of my list of 1448937592747 things to make.
I'm not going to tell you about the original version, because enough has been done on that, and I found White on Rice Couple's adaptation of it brilliant enough. Unfortunately, I don't read spanish (which is the language the original post is in) so I won't be able to comment on the actual source. But the version I tried was amazing. It baked into 3 beautiful layers and the different textures were simply to die for.
And because I needed another reason to throw more matcha into my already matcha overloaded diet, I decided I had to make a matcha version of this. Aren't you just GREEN with envy? (Okay, bad pun) But there's no need to be.
Just like the plain one, the batter separates into 3 layers: a soft crust, a creamy custardy centre and a poofy, almost souffle like top. All with the brilliant flavour of matcha.
As usual, I like the matcha flavour to come out strongly, so I put a whole tablespoon of matcha powder into this batter. But if you prefer a more subtle hint of it, just reduce the matcha and replace with flour to keep the consistency of the batter.
If you're anything like me, the best part of this cake is watching it poof up in the oven into an amazing dome then sink back into the original flat shape later. Mine rose so high and cracked down the centre, but that's not really a problem after you cut it and dust it with more alluring matcha powder.
This cake it great warm, if you care to cut it right out of the pan or scoop it with a spoon. The custard will be jiggly but not sloppy. The souffle top will still be a little poofed. Make sure to have a scoop of ice cream ready for it!
But if not, then let me tell you, it's perfect cold as well. It'll be much easier to cut and the custard would have firmed up into an almost mochi candy like consistency.
Matcha Magic Cake
makes 1 8x8inch cake
4 egg yolks
120g confectioner's sugar
105g plain flour
1 tbsp matcha powder
2 cups + 1 tbsp milk
1 tsp vanilla essence
4 egg whites
1/4 tsp vinegar
1. Preheat your oven to 160 degrees Celsius. Melt the butter and set it aside to cool completely.
2. Meanwhile, whisk together the egg yolks and confectioner's sugar until pale yellow and fluffy.
3. Whisk in the cooled butter. Then sift in the flour and matcha powder and whisk till the batter is smooth.
4. Combine the milk and vanilla essence in a saucepan and bring to a simmer. Remove from heat and whisk into the batter.
5. Whisk together the egg whites and vinegar till soft peaks form. Then whisk in the sugar till it holds stiff peaks.
6. Fold the egg whites gently into the batter in 3 additions.
7. Pour into a well greased 8x8 inch baking dish and bake for 45-55 minutes, until the top is golden. The cake should still be jiggly, but not sloppy.
Adapted from: White on Rice Couple's Magic Custard Cake