Matcha Hojicha Vanilla Angel Cake Slices

Three layered cake slices with tea flavours: matcha, hojicha and genmaicha; layered with black sesame and yuzu jam.

Course Dessert

Cuisine Asian, English

Prep Time 2

Cook Time 15

Total Time 2 15

Servings slices

Calories 387kcal

Prepare a 9" by 12" (or 9" by 13") baking pan with an extra large piece of aluminum foil [8" by 20" in diameter]. Divide the pan equally into 3rds with the foil.
Cut out 3 pieces of parchment paper [8" by 3" each] and line the bottom of each section of the baking pan.
Lightly mist the parchment and aluminum foil with a little oil using an oil spray bottle.

Weigh a heat-safe stand mixer bowl. Record its weight.
Add the eggs and sugar to the mixer bowl.
Place the mixer bowl over top of a small pot of simmering water (ensuring that the bottom of the mixer bowl doesn't touch the water). [This is a bain-marie, or double boiler].
Whisk the egg mixture over the simmering water until it reaches a temperature of 109F.
Once the egg mixture reaches 109°F, remove from the heat.
Attach a wire whisk attachment to the mixer and whip the egg mixture on high speed until it reaches "ribbon stage."
That's when the eggs are foamy and voluminous, light and pale in colour, and when you lift the whisk, it should fall on itself and hold its shape for a moment.
It can take anywhere from 4-5 minutes of beating the eggs and sugar at high speed in an electric mixer.
Once the eggs are at "ribbon stage," record the weight with the bowl.
Subtract the weight of the bowl (recorded from before adding the eggs and sugar). This is the total amount of egg mixture that you have.
Divide the whipped egg mixture into 3 separate bowls.

Working with one bowl of whipped egg mixture at a time:
Sift the cake flour over the egg mixture.
Fold in the cake flour, being careful not to deflate all the air.
Pour in the melted butter + vanilla extract on the side of the bowl.
Continue to fold the butter into the flour mixture until almost homogenous.
Pour the cake batter into 1 section (⅓rd) of the the prepared baking pan.
Repeat with the remaining two bowls of flour:
Next with the cake flour + matcha, and then with the cake flour + hojicha.
Give the baking pan a few raps to release any trapped air bubbles.
Bake the cake at 375°F/191°C for 10-12 minutes, or until the surface of the cake feels dry and springy to the touch.
Remove the cake from the oven, carefully peel off the aluminum foil and let it cool on a cooling rack.

Bring the sugar and water to a simmer over medium heat, until the sugar has dissolved.
Remove from heat and cool.
Note: You may not need to use all of the syrup.

In a small bowl, combine the tahini, black sesame powder and honey. Stir the mixture until combined.
If the filling appears too thick, add a ¼ teaspoon of vegetable oil to loosen.

Add the contents from 1 genmaicha tea bag to 1 C of powdered sugar and 1-2 teaspoon of milk. [You can steep the tea in a little milk first if you don't want the ground tea leaves in the icing].
Stir together until it reaches a spreadable consistency.

Peel off the parchment paper from each cake.
Trim the cakes with a sharp serrated knife so that they're even.
Brush a little simple syrup on the surface of each cake, just so it's moistened.
Spread a thin layer of the black sesame filling on one cake layer. (You can choose whichever layer -- I did it on the hojicha layer).
Place another layer of cake on top (vanilla).
Spread a thin layer of yuzu jam on the vanilla cake.
Top with the matcha cake layer.
Spread a thin layer of genmaicha icing over the top of the cake and decorate with rose petals.
Let the icing set.
Cut the cake into 6 equal slices with a sharp, serrated knife and serve.