Green Tea Chinese Steamed Sponge Cake (Kai Dan Gao)

Green Tea Chinese Steamed

Sponge Cake (Kai Dan Gao) 

 There are a few bloggers out there who have successfully steamed
Matcha Mushipan (Japanese Steamed Cup Breads) but for me, it's

a failure even though my colleagues said the texture and taste are great.

It is just does not pass my text.  Well, with all the frustrations I had, I told

my colleagues that maybe I should use my trusted Chinese Steamed Sponge

Cake recipe (click here for the recipe) that I posted many years ago.
But, this time, I'll just add the Green Tea Powder only.

One of my closed colleagues said "Yeap! you should do that!".  And without

any hesitation, I did it on the same weekend and the result is wonderful.

150g Castor Sugar / 180g Self Raising Flour / 4 Eggs

1tbsp Matcha Powder (Green Tea Powder) / 50ml Sprite or 7 Ups

1/2 tbsp Vanilla Extract (original is 1 tbsp)

Beat all the eggs until frosty.

Add in the Castor Sugar and beat until creamy and thick.

Add in Vanilla Extract and beat until well combined.

Divide the combined Self Raising Flour with the Matcha Powder

into two batches.  Beat in the 1st batch of the flour and alternate with 

Sprite or 7 Ups and ending with the 2nd batch of the flour 

until well combined.

The batter is ready to be poured into moulds.

Make sure the water to steam the cakes are boiling before you pour

the batter into the mould.

Lay a tea cloth (like the picture above) to avoid dripping water drop 

onto the cakes, if not, your cakes will be mushy.  

Steamed for less than 15 minutes.  Do check after 10 minutes.

It is cooked when the skewer comes out clean.

Too happy with the result until I have forgotten to take picture of the

texture of the cakes.....heizzzzzz!

Have a nice weekend.