Matcha Azuki Fresh Cream Cake

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On the last Saturday of April, I hosted dinner for my family. I decided to bake a matcha cake for dessert since I will be cooking Japanese curry rice. The cake was really easy to bake and assemble. My family loved the cake very much as it was soft and light.

Recipe for Matcha Azuki Beans Fresh Cream Cake

Sponge cake adapted from Jeannie's blog.
(Makes a 9" cake, though original was stated as 8")

Ingredients:
6 Large egg yolks
70g Cooking oil
100g Water
90g Cake flour
12g Matcha powder
1/2 tsp salt

6 Egg whites
100g Caster sugar
1/4 tsp Corn flour

Method:

1. Line the bottom an 9″ round pan. Preheat oven to 160C.
2. Sift flour and matcha powder together. Add in salt.
3. Beat egg yolks, oil together until combined before adding water. Stir well.
4. Stir in the flour. Set aside.
5. Beat egg whites until frothy. Add corn flour into sugar to mix. Continue beating while gradually adding the sugar and corn flour. Beat till soft peaks.
6. Fold in 1/3 of the meringue into the yolk batter with a hand whisk. Add another 1/3 and fold until almost combined. Add the last portion and switch to a spatula to scoop the batter from the bottom of the bowl and fold up. Keep at it until no streaks of yolk batter can be seen.
7. Pour into prepared pan and bake with a water bath at 160C for 70 minutes or until cooked.
8. Remove from oven, and invert it on a wire rack to cook completely.

Assembly:
350g Whipping cream, whipped
35g Caster sugar
200g Azuki beans in a can

1. Slice the cake into 4 layers.
2. Whip the cream with sugar till thick and stiff.
3. Spread the whipping on the first layer of the cake. Add Azuki beans and spread evenly.