Normally we buy cakes for our birthdays, but this year we decided to make old bean’s cake at home. Whenever there’s a birthday, we we get our cakes from Asian bakeries, just because their cakes aren’t as sweet and we like our cakes better that way. Lil’ bun and I found a recipe for asian styled birthday cake and to make it extra personalized and special, we decided to fill it with green tea custard instead of plain vanilla. We also decided to add in some red bean paste just because we wanted to have a play on “old bean” by giving him “red bean” in his cake (:
Cake (adapted from evabakes):
175 mL of all-purpose flour
1/2 teaspoon baking powder
200 mL sugar (split into two 100 mL portions)
6 large eggs (separated and at room temperature)
1 tablespoon + 6 mL butter, melted
1 tablespoon + 6 mL milk
1/2 teaspoon vanilla
Cake how to:
1. Line an 8″ round baking pan with parchment paper.
2. Separate the egg whites from their yolks making sure that there is absolutely no yolks in the whites (or else the whites won’t be able to fluff up). Put the whites in a large bowl and the egg yolks in a medium bowl.
3. Mix 100 mL of the sugar with the egg yolks and beat them with a fork until they become thick and pale yellow before stirring in the vanilla.
4. With an electric mixer, beat the egg whites until they are at soft peaks. At this point, add the remaining 100 mL of sugar (two heaping tablespoons a time) while continuing to beat the egg whites. Continue whipping the egg whites until stiff peaks form.
5. Using as few strokes as possible, gently fold in half of the egg whites into the egg yolk mixture with a rubber spatula.
6. When the two are incorporated, gradually add in the flour and baking powder and mix carefully. Add the melted butter and milk to the batter.
7. Then, carefully fold in the remaining half of the meringue.
8. Pour the batter into the prepared pan.
9. Bake 350F for about 30-45 minutes in preheated oven until the cakes are a light brown and toothpick inserted into center comes out clean. Remove cakes from oven and leave them in the pan until it cools down to room temperature.
Green tea custard Filling:
1/2 cup custard powder
1 1/2 tablespoons matcha powder
100 mL sugar
4 cups milk
1 cup red bean paste + 1 cup cooked red bean
Custard filling how to:
1. Combine the custard powder, matcha powder, sugar and 50ml milk together in a small bowl then set it aside.
2. In a saucepan on medium heat, bring the remaining 450ml milk to the boil.
3. Add the matcha custard powder mix into the saucepan and stir it well. Bring everything to a boil, making sure to stir continuously. If you want the custard to be thicker, you can always add in more custard powder.
4. When it reaches a desired consistency, remove the custard from heat and transfer it into a medium bowl.
5. Fold in the red bean paste and red beans with a rubber spatula and let it cool in the fridge for an hour or two.
Dream whip topping (makes 2 cups):
1 envelope Dream Whip Whipped Topping Mix
1/2 cup of cold milk
1/2 teaspoon vanilla
1. Mix whipped topping mix, milk and vanilla together in a medium bowl.
2. Beat on high speed with an electric mixer for about 5 minutes or until topping thickens and forms peaks. Then cover the bowl with saran wrap and place it in the fridge until you’re ready to assemble the cake.
*you can also use whip together 250mL whipped cream + 2 teaspoon vanilla instead of dream whip topping, but we just had some dream whip in the pantry that needed to be used up
Putting it all together now:
1. If you want to make the cake extra perfect, you can cut away the browned portions of the cake and level the top of the cake off so that it’s as flat as possible.
2. Carefully remove the cake from the pan and cut it in half horizontally into three equal pieces with a bread knife.
3. Lay the first cake layer down onto plate and spread half the cooled green tea red bean custard on top making sure to leave 1 cm around the edges.
4. Place the second cake layer on top of the custard and then spread the remaining half of the custard on top.
5. Add the last layer of the cake and gently push down on the layers. Then wipe away any excess custard that escapes out of the sides of the cake.
6. Put a big dollop of dream whip topping on the cake so that you can begin to “frost” it. It helps if you make sure that the cake is fully cooled first otherwise the cake crumbs will start to stick to the topping and you’ll get cake speckles everywhere ):
7. Now you can “frost” the cake using the dream whip topping (or whipped cream) with an offset spatula or knife.
8. Decorate and enjoy! (:
This cake turned out awesome! Actually I think it was the best tasting and looking birthday cake we’ve ever made. The cake was a little on the sweet side because the cake itself was already sweet and adding the custard filling just made it even sweeter. Mother deer thought that the cake would of been even better if we added the matcha to the cake batter itself in addition to adding it to the custard. Although the cake was really light and fluffy because of the egg whites helping with the leavening of it, it was quite hard to work with when we were putting it all together because it was really delicate. With all that being said, old bean enjoyed it and that’s all that really mattered to us.