Uji Kintoki Cake is a delicious Japanese dessert that combines the flavors of matcha (green tea) and red bean in a cake form. It is inspired by the traditional Uji Kintoki, which is a popular Japanese sweet made with matcha ice cream, sweetened red bean paste, and mochi (glutinous rice cake), typically served as a parfait. 

Here's a recipe for making Uji Kintoki Cake:

Ingredients: 

For the matcha sponge cake:

  1. 4 large eggs, separated
  2. 1/2 cup granulated sugar
  3. 1/2 cup all-purpose flour
  4. 2 tablespoons matcha powder
  5. 1/4 teaspoon baking powder
  6. 1/4 teaspoon salt

For the red bean filling:

1 cup sweetened red bean paste (anko)

For the matcha whipped cream:

  1. 1 cup heavy cream
  2. 2 tablespoons powdered sugar
  3. 2 teaspoons matcha powder

For decoration:

  1. Matcha powder
  2. Sweetened red bean paste
  3. Mochi (optional)
  4. Whipped cream (optional)

Instructions:

  1. Preheat your oven to 350°F (175°C) and grease and line a round cake pan.
  2. In a large bowl, beat the egg yolks with half of the sugar until light and fluffy.
  3. In a separate bowl, sift together the flour, matcha powder, baking powder, and salt.
  4. Gradually add the dry ingredients to the egg yolk mixture and mix until well combined.
  5. In a clean bowl, beat the egg whites with the remaining sugar until stiff peaks form.
  6. Gently fold the beaten egg whites into the matcha batter until no streaks remain.
  7. Pour the batter into the prepared cake pan and smooth the surface with a spatula.
  8. Bake the sponge cake in the preheated oven for about 20-25 minutes, or until a toothpick inserted into the center of the cake comes out clean.
  9. Remove the cake from the oven and let it cool completely in the pan.

For the matcha whipped cream:

In a mixing bowl, whisk together the heavy cream, powdered sugar, and matcha powder until stiff peaks form.

To assemble the Uji Kintoki Cake:

  1. Once the cake has cooled completely, remove it from the pan and transfer it to a serving plate.
  2. Using a serrated knife, carefully trim the top of the cake to level it if necessary.
  3. Spread a layer of sweetened red bean paste (anko) over the top of the cake.
  4. Place the matcha whipped cream in a piping bag with a star tip and pipe rosettes or other desired decorations on top of the red bean paste.
  5. Optionally, you can also add small pieces of mochi on top of the whipped cream for additional texture and flavor.
  6. Dust the top of the cake with matcha powder for decoration.
  7. Chill the cake in the refrigerator for at least 1 hour before serving to allow the flavors to meld together.
  8. Slice the Uji Kintoki Cake and serve it as a delightful and unique Japanese dessert.

Enjoy your Uji Kintoki Cake, a delightful combination of matcha, red bean, and cake flavors in one delicious dessert!