After a break, I am back baking. This time it is a Green Tea Azuki Cake. I had first tried it at Chicco, a Japanese bakery, on Robson St. I really liked the combination of red beans and green tea flavours together. Apparently there are other bakers that like the combination of the two flavours as well as I have found inspiration on the internet. Here is my version.
To make the cake, I used a chiffon cake. The key to making this cake and eliminating undissolved matcha powder was to make a paste first. This was accomplished by warming some milk, adding the matcha powder and whisking it until the powder dissolves. Once the milk mixture becomes green from the matcha and without flecks of matcha, add it to the cake mixture. The paste method will help in matcha maintain its green colour even during baking. Next I whip the egg whites and folded it into the cake batter and baked it at 350 for approx 20 minutes until done.
To make the azuki filling, I bought some azuki paste and folded in some whipped cream. The mixture was then spread to the matcha layers. Assembly was simple, I had opted to do a simple whipped cream decoration.
Swans Caking Flour
Azuki Bean Paste