Categoria: Ricette

Matcha Cake.

Matcha drinks,shakes,smoothies,ice-cream… Matcha everything! So why not a Matcha cake? This is just a basic cake to eat in the morning with a cup of coffee or milk, but you can easily turn it into a fancy one filling it with cream and decorating it!

Ingredients:

6 large eggs

2 egg yolks

1 cup granulated sugar

1 ¼ cups all-purpose flour

1 Tbsp Matcha green tea powder

1 pinch salt

¼ cup unsalted butter, melted

1 tsp vanilla extract

Icing sugar, for dusting

1. Preheat the oven to 350 °F (180 °C). Line the bottom of a 9-inch (23 cm) springform pan with parchment paper, but do not grease the pan.

2. Warm the eggs in their shells in hot tap water for about 5 minutes (change the water once halfway through warming). Place the whole eggs and 2 yolks in a large mixing bowl or in the bowl of a stand mixer fitted with the whip attachment. Add the sugar and whip on high speed until the mixture is pale and holds a ribbon when the beaters are lifted, about 5 minutes. You can’t over whip whole eggs, so if in doubt, keep whipping!

3. While the eggs are whipping, sift the flour, green tea powder and salt together in a small bowl. Add the flour to the eggs gradually while whipping on medium-low speed. Spoon a generous dollop of the batter into the melted butter, add the vanilla and stir this together (don’t worry if it deflates a little). Add this buttered batter to the bigger batter and fold in by hand. Scrape the batter into the prepared pan and spread to level. Bake the cake for 40-45 minutes until it is an even golden brown on top and springs back when gently pressed. The cake may dome a little at the end of its baking, but it will settle into a level state once it starts to cool. Cool the cake completely in its pan.

4. To serve, run a palette knife carefully around the inside edge of the pan to loosen the cake and remove the ring. Peel away the parchment from the bottom of the cake and place on a platter. Dust with icing sugar.

Matcha sembra essere il gusto del momento. In america tutto e’ Matcha… bevande, dolci, gelato… allora eccovi una torta base molto semplice da poter mangiare con una tazza di latte o caffe la mattina e potete anche trasformarla in qualcosa di piu’ elaborata riempendola con la vostra farcitura preferita!

Ingredienti:

• 6 Uova + 2 tuorli
• 1 tazza di zucchero
• 1 tazza e 1/4 di farina
• 1 cucchiaio ti polvere Matcha
• 1 pizzico di sale
• 1/4 tazza di burro fuso
• 1 fialetta di vaniglia
• zucchero a velo

Pre riscaldate il forno a 180 gradi e coprite il fondo di una forma per torte con carta da forno.

Riscaldate le uova in acqua da rubinetto tiepida per 5 minuti poi lavorateli con lo zucchero fino a diventare spumosi. Aggiungete il resto degli ingredienti tranne il burro e la vaniglia.

Prendere un mestolo di impasto ed amalgamatelo al burro fuso e aggiungete la vaniglia. Ora trasferitelo al resto dell’impasto ed amalgamate con un cucchiaio.

Infornate per 40-45 minuti.

Servite se desiderate con una spolverata di zucchero a velo!

Angel Food Cake

Angel Food Cake recipe from scratch.

Ingredients:

• 1 1/4 cups (125 grams) sifted cake flour
• 1 1/2 cups (300 grams) granulated white sugar
• 12 large egg whites
• 1 teaspoon cream of tartar
• 1 tablespoon fresh lemon juice
• 1/2 teaspoon  pure vanilla extract
• 1/2 teaspoon  pure almond extract

1. Heat oven to 350 degrees F and locate your angel food cake pan. Do not butter or spray or grease pan in any way.
2. In a large bowl sift together 3/4 cup (150 grams) granulated white sugar and the sifted cake flour. (this is half of the sugar and all of the flour)
3. In the bowl of your stand mixer fitted with the whisk attachment, beat the egg whites until foamy, about 2 minutes.
4. Add the cream of tartar, lemon juice, vanilla and almond extract, and salt and continue to beat until soft peaks form, roughly 2-3 minutes.
5. Gradually beat in the remaining 3/4 cup (150 grams) granulated white sugar, a tablespoon at a time, until glossy stiff peaks form.
6. You may need to scrape down the sides of the bowl.
7. Remove bowl from stand mixer.
8. Sift the flour mixture (1/4 cup at a time) over the egg whites and using a rubber spatula, gently fold (do not stir) the flour into the egg whites.
9. Pour the batter into the pan and run a metal spatula or knife through the batter to get rid of any air pockets. Smooth the top and bake in the preheated oven for about 40 – 45 minutes. The cake is done when the cake springs back when gently pressed or there are cracks over the top.
10. Immediately upon removing from the oven invert the pan and allow the cake to cool for about 1 1/2 hours.
11. When completely cool, run an offset spatula or knife around the sides and center tube of the pan to loosen the cake and then remove the cake from the pan.
12. Next, use a knife along the bottom and remove.

Torta degli angeli.

INGREDIENTI:

125 gr di farina per torte

300 gr di zucchero

12 albumi

2 cucchiaini di crema di tartaro

1 cucchiaio di succo di limone

1/2 fialetta di estratto di vaniglia

1/2 filetta di estratto di mandorla

Preriscaldate il forno a 180°c e mettete da parte l’apposita teglia per la torta degli angeli. Non serve imburrare la teglia.

In una grande ciotola setacciare insieme 150 grammi di zucchero bianco granulato e la farina setacciata.

Montare gli albumi a neve, Aggiungere la crema del tartaro, succo di limone, vaniglia e estratto di mandorla, e il sale e continuare a montare per altri 2-3 minuti. A questo punto aggiungete lo zucchero rimanente un cucchiaio alla volta fino a quando si formano dei picchi lucidi.

Setacciare la farina sopra il composto e utilizzando una spatola di gomma delicatamente incorporate il tutto.

Versate il composto nella teglia ed infornate per circa 40 – 45 minuti. Appena rimosso dal forno capovolgete la torta su un vassoio senza rimuoverlo dalla teglia e lasciate raffreddare per circa 1 ora e mezza. Rimuovete solo quando completamente fredda.