Throughout my life, I've had the opportunity to meet many people. There is one person who is one of the most important person in my life. She gives me wonderful advices, and has taught me a lot about life. She is none other than my best friend, Anushya.
She is educationally well-equipped for the job of an English teacher. She is always cheerful and unassuming. She is always there when I needed someone to revise my own assignments. We started hanging out, we shared our deepest secrets, and supported each other in drying times.
Anushya has always been a butter person. Her favorite dessert is a butter cake and she can never say no to butter cake. Since she likes butter cake so much, we decided to bake Matcha lava butter cake, which is something different from the ordinary butter cake. Yes, We had a wonderful time, and we really enjoyed eating the cake!
Anushya returned from KL a week later. On her way home, she called me to tell me she missed lava butter cake very much. In fact, I miss the cake too.
I went to see her the next day, and brought her a surprise……This is the second time we tasted the same cake again……
Today recipe: Matcha lava butter cake
Lava cake is a popular dessert that combines the elements of a cake and a soufflé. Its name derives from the dessert's liquid center.
When you cut into the cake, there’s something so satisfying seeing the luscious matcha butter ooze out onto the plate and create a beautiful and fancy lava effect.
This is an easy matcha butter dessert you can make at home! This lava cake looks fancy and tastes like the ones served at restaurants, but you only need an hour to make it with just few ingredients.
Notes :
You may be wondering whether lava cake just undercooked cake? Lava cake may seem like a cake that isn't cooked all the way through, but the temperature while baking makes the molten center perfectly safe to eat.
Ingredients:
(Recipe for one 15 cm cake)
For the batter
180 g salted butter, softened and cut into small pieces
30 g caster sugar
4 egg yolks
140 g self-raising flour, sifted
2 tbsp matcha powder, sifted
45 ml low-fat milk
For the meringue
4 egg whites
70 g caster sugar
Method
Preheat oven to 160°C.
Method :
For the batter
Separate 4 beautiful eggs.
Whisk 180g unsalted butter and gradually add in 30g sugar, using an electric hand-held mixer beat till pale and fluffy. Add 4 egg yolks, 1 at a time.
(Good-quality butter is a must, as it's the flavor base)
Sift 140g self-raising flour into butter mixture. Fold with a spatula. Add 45ml low-fat milk and 2 tbsp matcha powder, fold till just even.
For the meringue
In a separate mixing bowl, whisk 4 egg whites. Continue whisking whilst gradually adding 70g sugar, till egg whites form stiff peaks.
Fold egg whites into the flour mixture.
Scrape batter into the cake pan. Bang cake pan against worktop 2-3 times to remove gaps between batter and pan.
Bake cake in the preheated oven for about 25 minutes. Increase temperature to 180°C and for 5 minutes.
Remove cake from the oven. Enjoy while is still hot.
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