HOUJICHA BUTTER CAKE

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Houjicha Butter Cake

THE KITCHEN GUARDIAN
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NIKO NEKO


The Kitchen Guardian was a lawyer who started baking as a hobby. She started off trying new recipes and blogged about her baking encounters in her blog [email protected] about ten years ago.

Later, she left her full time career as a Legal Counsel and pursued baking and conducting baking workshops. After three years baking on a full time basis, she decided to open a small cafe and baking studio called The Hyacinth Cafe.

The Hyacinth Cafe offers her speciality cakes and savouries, and houses her baking studio where she conducts baking workshops on Sundays.

Yani Othman / The Kitchen Guardian

Founder of The Hyacinth

Instagram: thekitchenguardian / thehyacinthcafe
Email:
[email protected]



Interview with Yani Othman of The Kitchen Guardian


What inspired you to start baking? What motivates you to keep baking?

I was never a dessert person as I was a very picky eater. When I bake my own desserts I would choose what flavours and the ingredients in my desserts. For example, I would substitute maple syrup for sugar or brown sugar for caster sugar in my bakes.

My biggest motivation to bake is to see my customers indulge in my bakes and appreciate them.

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What inspired you to start baking? What motivates you to keep baking?

I was never a dessert person as I was a very picky eater. When I bake my own desserts I would choose what flavours and the ingredients in my desserts. For example, I would substitute maple syrup for sugar or brown sugar for caster sugar in my bakes.

My biggest motivation to bake is to see my customers indulge in my bakes and appreciate them.

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What is your signature creation and why do you like to make them?

My signature creations are the Victoria Sandwich cake, Devils Food Chocolate cake, Rose Pistachio Cake, Raspberry Ripple cake, Pandan Gula Melaka cake.

They were based on classic and all-time favourite flavours, but given The Kitchen Guardian touch in the ingredients.

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What do you think of TSUBAKI / Houjicha? How did TSUBAKI / work well with your creation? (Handling, taste, texture etc.)

It is unique subtle yet flavourful.

Adding the powder does not alter the texture of my cake and because the flavour is intense, you do not need a lot of it to bring out the flavour in my cake.

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Motivational message to inspire people out there to start baking.

Baking is therapeutic. Baking brings happiness to people. Baking is another source of income. Baking makes the world a happier and sweeter place.

Image

What is your signature creation and why do you like to make them?

My signature creations are the Victoria Sandwich cake, Devils Food Chocolate cake, Rose Pistachio Cake, Raspberry Ripple cake, Pandan Gula Melaka cake.

They were based on classic and all-time favourite flavours, but given The Kitchen Guardian touch in the ingredients.


What do you think of TSUBAKI / Houjicha? How did TSUBAKI work well with your creation? (Handling, taste, texture etc.)

It is unique subtle yet flavourful.

Adding the powder does not alter the texture of my cake and because the flavour is intense, you do not need a lot of it to bring out the flavour in my cake.

Image
Image

Motivational message to inspire people out there to start baking.

Baking is therapeutic. Baking brings happiness to people. Baking is another source of income. Baking makes the world a happier and sweeter place.



Recipe

Houjicha Butter Cake

by The Kitchen Guardian



Prep time: 25 minutes
Baking time: 15 minutes
Makes 6-inch round cake

Ingredients

For cake
175g butter
175g caster sugar
3 large eggs (165g)
175g self raising flour
1 tsp baking powder
50g buttermilk at room temperature
2 tbsp TSUBAKI / Houjicha powder
1 tsp vanilla extract

For buttercream
2 egg whites (70g)
100g caster sugar
180g butter
30g dairy whipping cream



Method For Cake

1. Cream butter and sugar well until pale.
2. Add eggs in three portions making sure that the mixture is creamed when you add the eggs.
3. Add sifted self raising flour and baking powder in three additions until incorporated.
4. Fold in buttermilk manually.
5. Divide and spread equally in three 6-inch cake tins.
6. Bake in a pre-heated oven at 170°C for about 15 minutes or until a cake tester comes out clean.



Method For Buttercream

  1. Using a double boiling method, pasteurized egg whites and sugar until the mixture reaches 60°C.
  2. Remove from heat and beat the mixture till cool.
  3. Add softened butter bit by bit and continue beating to achieve a velvety smooth texture , add 1/2 tsp vanilla extract and whipping cream. Continue beating to achieve a glossy and creamy butter cream.


Method For Lemon Sugar Syrup

  1. Boil 100g water with 50g caster sugar.
  2. When cool, squeeze 2 tbsp lemon juice into syrup.


Method To Assemble

  1. Spread a thin layer of buttercream between the cake sheets, brush lemon sugar syrup on cake layers, and scatter drained canned lychees in between the cake layers.
  2. Cover the sides of the cake. Arrange lychees on top of the finished cake.


SHOP TSUBAKI / HOUJICHA POWDER HERE



TSUBAKI / HOUJICHA POWDER


Start Baking Your Houjicha Butter Cake Today With TSUBAKI / Houjicha Powder.


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Start Baking Your Houjicha Butter Cake Today With TSUBAKI / Houjicha Powder.


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