This recipe can be done as a cake or a cupcake.
Prep time 20 min
cooking time 30 min
Ready In 50 min
Original Recipe yield 12 cupcakes or 1-9×9 inch pan
1 cup white sugar
1/2 cup butter
2 teaspoons vanilla extract
1 1/2 cups all purpose flour
1 3/4 teaspoons baking powder ( 1 teaspoon & 1/2 teaspoons + 1/4 teaspoon)
1/2 cup milk ( at the end if it is not smooth add a bit more milk)
- Preheat oven to 350 degrees F (175 degrees C). Grease and flour a 9×9 inch pan or line a muffin pan with paper liners. ( can be Grease with a butter or oil. Your choice)
- In a medium bowl, cream together the sugar and butter. Beat in the eggs, one at a time, then stir in the vanilla. Combine flour and baking powder, add to the creamed mixture and mix well. Finally stir in the milk until batter is smooth. Pour or spoon batter into the prepared pan.
- Bake for 30 to 40 minutes in the preheated oven. For cupcakes, bake 20 to 25 minutes. Cake is done when it springs back to the touch.
Cooking Time: 20 Minutes
Preparation Time: 10 Minutes
Makes about 12 servings
1 quart heavy cream ( can be substitute by 1 quart of milk)
6 large egg yolks
1 large egg
¾ cup granulated sugar
1 tablespoon of vanilla extract
1. In a heavy or milk in a saucepan, scald the heavy cream or milk until bubbles begin to form around the edge of the pan. Remove from heat.
2. In a large mixing bowl, whisk together the egg yolks, whole egg, and sugar until well blended. Continue whisking while pouring the hot cream into the mixture.
3. Pour mixture through a fine-mesh sieve into a large liquid measuring cup to remove any lumps or over-cooked eggs. Stir in vanilla.
4. Divide custard equally among 3- to 4-ounce custard cups or small ramekins. Place in steam trays or on steam oven rack. Carefully slide trays or rack into steam oven. 5. Steam for 25 minutes or until almost set in the center when gently shaken.
6. Refrigerate for at least 3 hours or up to 2 days.
7. To serve, sprinkle a small amount of raw sugar on top of each custard and gently turn cups until sugar is dispersed evenly. Broil the custards about 2 inches from the convection oven’s heating element until most of the sugar melts and browns. Watch carefully to avoid burning. Alternatively, working with one custard at a time, hold a small blowtorch so that flame is 2 inches above surface. Direct flame so that sugar melts and browns.
Without using a torch
- Preheat 400 degrees oven on boil set
- Pinch big sugar or big brown sugar (small pieces of sugar or brown sugar put more around it on top)
- Then put on baking pan depending on how high or small is the oven. If it is very small make it higher, so it can be cooked in golden brown.
- Let it cool down
- You can eat cold or hot depending on your desire.
- Cold put in fridge for 30 minute do not leave to long in the fridge or crust will soften.
A very tasty Green Tea Mousse Cake, that you can make for people who does not eat cheese. This cake is just put in the fridge. Does not contain any baking. Try out the recipe and enjoy.
- 1 3/4 cup tea biscuits
- 3 tablespoons butter, melted
Green Tea Mousse:
- 1/3 cup San Sui Silken Tofu, pureed (use about 1/2 block tofu)
- 1/4 cup Vitasoy Unsweetened Refrigerated Soymilk
- 1 tablespoon gelatin
- 2 yolks
- 2 tablespoons green tea powder
- 1 cup whipping cream (use low fat nuitriwhip)
- 1 tablespoon sugar
- Line the sides of an 8-inch spring form pan with acetate. (Note: Acetate may be omitted.)
- Put biscuits in a zip lock bag and crush cookies into coarse pieces.
- Toss biscuits with butter and press into the bottom of the pan. Then put it in the refrigerate
- In a small saucepan, bring soymilk . Turn heat down to medium. Add in gelatin and stir till dissolved.
- In a bowl with the egg yolks, whisk in a little bit of the hot liquid to temper. Pour egg mixture back into the soymilk and cook on medium heat for 30 seconds to 1 minute or until mixture coats the back of a spoon. Strain mixture into a bowl. Set aside.
- Meanwhile, vigorously whisk 1/3 cup pureed tofu and green tea powder until there are no lumps.
- Pour tofu mixture into egg mixture and whisk until smooth. Set aside.
- In a mixer with the balloon whisk attachment, whip the whipping cream and sugar on high until stiff peaks.
- Gently fold whipped cream into the green tea mixture.
- Pour mixture on top of cookie crust. Smooth the top with a spatula until flat, making sure there are no gaps on the edges between the mousse and cake pan. Refrigerate for 4-5 hours or until mousse sets.
Green Tea Ganache
- 1/2 cup white chocolate ( Can be substitute with Soymilk)
- 1/4 cup + 2 tablespoons Vitasoy Unsweetened Refrigerated Soymilk
- 2 tablespoons green tea powder
- 1/4 teaspoon gelatin (add more gelatin if not using white chocolate)
- 1/4 teaspoon gelatin
- 1 tsp gelatin
- Melt white chocolate over a double boiler or in the microwave. ( this step is for if you are using chocolate. If not eliminate this step)
- Meanwhile in a small bowl, mix several tbsp. of the soymilk with the green tea powder and whisk until it is smooth.
- In a small saucepan, mix the rest of the soymilk, gelatin, and green tea mixture together. Heat mixture and stir until gelatin dissolves. Do not bring to a boil.
- Pour hot soymilk mixture over melted white chocolate and whisk till smooth and combined. ( if not using white Chocolate. pour hot soymilk over soymilk) If there are lumps, a strainer may be used.
- When the green tea mousse has set, pour ganache over cake and use a spatula to smooth the ganache over if necessary.
- Refrigerate for about 2 hours or until ganache sets.