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1
[Matcha Sponge Cake] Line the bottom of a plastic container with cling film.
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2
You will cut the sponge cake later to fit into a cake pan, so you don't need to be precise about the size of the plastic container!
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3
Combine the cake flour and matcha.
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4
Put the sugar and egg in a bowl, and beat together.
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5
Whip in a double boiler.
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6
When it's warm to the touch, remove from the double boiler.
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7
Keep whipping until it turns white and thick (until it drips like a ribbon when you lift the whisk).
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8
When the batter gets cold, put it back in a double boiler.
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9
Add the milk, and whip until it turns glossy.
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10
Sift in the dry ingredients, and fold in gently from the bottom using a rubber spatula.
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11
Finally, add the vegetable oil and lightly mix it in.
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12
Pour the batter into the plastic container, and microwave for 1 minute at 600 W. If it's uncooked in the middle, microwave for a further 20 seconds.
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13
Tightly cover the sponge cake with cling film while it's hot, and cover with a lid to cool.
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14
(By doing so, it will make the cake nice and moist.)
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15
Thinly slice the sponge cake, and cut it out into a circle using a cake pan.
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16
Or cut the sponge cake into pieces, and arrange them in the cake pan like a jigsaw puzzle.
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17
[No-Bake Cheese Cake] Bring the cream cheese to room temperature.
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18
Add the condensed milk, and mix really well.
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19
Add the lemon juice, and mix until smooth.
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20
Put the sweet azuki paste in a different bowl, add a little less than half of the cream cheese from Step 8, and mix evenly.
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21
Whip the heavy cream until stiff peaks form.
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22
You can whip the heavy cream very quickly if you use a secret trick from!
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23
Add the heavy cream into the cheese cream from Step 8, and lightly mix together.
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24
Combine the cheese cream and adzuki cream, and lightly mix together with the rubber spatula.
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25
It also looks good if you mix them together, not completely, to make a marble pattern.
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26
Pour the batter into the cake pan, tap on a work surface a few times, and chill it overnight to let it set really well.
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27
(Since there is no gelatin in the cheese cake, it will take more than half a day to set.)
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28
Cover the side of the cake pan with a warm towel to remove the cake.
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29
Sprinkle matcha with a tea strainer right before you eat, serve with kuromitsu to taste, and enjoy.
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30
It's tastier if you leave it for a whole day!
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31
The texture and taste will be even richer on the 2nd day.
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32
The sponge cake is so moist and you won't believe that it was made in the microwave!
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33
It's also delicious if you put store-bought matcha cookies at the bottom instead of the sponge cake.
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34
Try with 60 g of finely crushed cookies and 30 g of melted butter.
