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MATCHA & COCOA SANDWICH CAKE
#tarasrecipes #spongecake #baking

♡ Cocoa Sponge Cake: 11.2 inch (28.6cm) square baking pan

• 40 g neutral oil
• 60 g hot milk
• 55 g cake flour
• 10 g cocoa powder
• 4 egg yolks
• 4 egg whites
• 1/2 tsp vinegar or lemon/lime juice
• 60 g sugar

Bake at 320°F (160°C) for 30 minutes

♡ Matcha Sponge Cake: 11.2 inch (28.6cm) square baking pan

• 40 g neutral oil
• 60 g hot milk
• 55 g cake flour
• 7 g matcha powder
• 4 egg yolks
• 4 egg whites
• 1/2 tsp vinegar or lemon/lime juice
• 60 g sugar

Bake at 320°F (160°C) for 30 minutes

♡ Whipped Cream

• 150 g whipping cream
• 30 g sugar
• 1/2 tsp vanilla extract


INSTRUCTIONS:

1. To make the cake sheet, line the bottom of a 11-inch (28 cm) square cake pan with parchment paper and preheat the oven to 320°F (160°C).

2. In a medium bowl, add the oil and milk, stir well. Sift the cake flour and matcha/cocoa powder into the liquid, whisk until it forms a smooth mixture with no dry flour remains. Then add the four egg yolks, stir to combine.

3. In a large bowl, using an electric mixer, beat the four egg whites and vinegar on low speed until foamy. Gradually add the sugar in three parts, beating for 30 to 45 seconds after each addition until the sugar is dissolved. Continue to beat until the mixture forms stiff peaks with tips that fall into a hooklike shape.

4. Add 1/3 of the meringue to the egg yolk mixture and fold gently. Pour the batter back into the meringue bowl and gently fold until incorporated. It’s important to not overmix the batter, as doing so could cause the air bubbles to burst and result in a poorly risen and potentially fallen sponge cake.

5. Finally, pour the batter into the prepared pan. Gently smooth the top of the batter and tap the pan on a flat surface a few times to release any large air bubbles. Bake for 30 minutes on the middle rack of the oven. Once the cake sheet is finished and the top has turned golden, immediately remove it from the oven and turn it out of the pan. Discard the parchment paper and let the cake cool completely.

6. To make the whipped cream, in a large bowl, use an electric mixer to beat the whipping cream, sugar, and vanilla on low speed until it thickens. Transfer the whipped cream to a piping bag and apply it between the two sponge cake sheets.
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BÁNH BÔNG LAN MATCHA & CACAO KẸP KEM TƯƠI

NGUYÊN LIỆU ( 4 hộp bánh):

♡ Bánh Bông Lan Cacao: khuôn vuông cạnh 28.6cm

• 40 g dầu ăn
• 60 g sữa tươi không đường nóng
• 55 g bột mì số 8
• 10 g bột cacao
• 4 cái lòng đỏ trứng gà
• 4 cái lòng trắng trứng gà
• 1/2 mcf nước cốt chanh hoặc giấm
• 60 g đường trắng

Nướng ở 160°C trong 30 phút

♡ Bánh Bông Lan Matcha: khuôn vuông cạnh 28.6cm

• 40 g dầu ăn
• 60 g sữa tươi không đường nóng
• 55 g bột mì số 8
• 7 g bột matcha
• 4 cái lòng đỏ trứng gà
• 4 cái lòng trắng trứng gà
• 1/2 mcf nước cốt chanh hoặc giấm
• 60 g đường trắng

Nướng ở 160°C trong 30 phút

♡ Kem Tươi Đánh Bông

• 150 g whipping cream
• 30 g đường trắng
• 1/2 tsp tinh chất vani