Matcha Azuki Bean Cake
(sponge cake recipe adapted & modify slightly from HHB)
100g fine sugar
125g Blue Jacket Cake Flour
15g matcha powder
30g vegetable oil
30g Cowhead UHT milk
1/2 canned azuki beans
120g non dairy whip cream
1. Whisk eggs & sugar on high speed until the batter turns pale & double/triple in volume. Sift flour & matcha powder into the batter. Gently fold the flour until well blended.
2. Add in oil & milk. Fold in gently with spatula until well blended.
3. Pour the batter into the prepared pan & bake in a preheated oven @ 170C for 30mins.