Green Tea Cake with White Chocolate Frosting Green tea adds a special flavour to this tea cake – serve it with white chocolate frosting. This is a Sanjeev Kapoor exclusive recipe. By Sanjeev Kapoor 06 Apr 2016 in Recipes Course New Update Main Ingredients Green tea bags, White chocolate Cuisine Fusion Course Desserts Prep Time 11-15 minutes Cook time 31-40 minutes Serve 4 Taste Sweet Level of Cooking Easy Others Veg Ingredients list for Green Tea Cake with White Chocolate Frosting 1-2 Green tea bags 1 cup White chocolate chopped for greasing Butter 100 grams + 15 grams Castor sugar (caster sugar) 200 grams Condensed milk a few drops Edible green colour 1 teaspoon Vanilla essence + for dusting Refined flour (maida) 125 grams 1 teaspoon Baking powder ½ teaspoon Baking soda ½ cup Fresh cream 1 cup Whipped cream as required Sugar syrup For topping Edible golden balls Method Preheat oven at 180ºC. Grease 2 baking tins with some butter and dust some refined flour. Cream together butter and castor sugar with an electric blender till soft and fluffy. Add condensed milk and mix well. Take a green tea bag in a bowl, add 2-3 tablespoons warm water and set aside. Add green tea decoction to butter cream mixture, mix and whisk well using the electric blender. Add edible green color and vanilla essence and mix well. Sift together refined flour, baking powder and baking soda into the butter cream mixture and fold in well. Fill both the greased baking tins with the batter. Place the baking tins on a baking tray, place the baking tray in the preheated oven and bake for 20-22 minutes. Remove from oven and demould. To prepare icing, heat cream in a non-stick pan till warm. Put white chocolate in another bowl, add warm cream and mix well till chocolate melts. Add whipped cream and fold in gently. Refrigerate till set. Trim off a thin slice from the top of each cake to level the surface and reserve the slices. Halve both the cakes horizontally. Place one half cake on a worktop, brush some sugar syrup, spread some icing mixture and place another half over it. Repeat the process till all the halves are used. Level the sides of the cake and cover with some icing mixture. Put the remaining icing mixture in a piping bag fitted with star nozzle and pipe out rosettes on the outer edge of the top of the cake. Crumble the reserve cake slices and place them in the center. Decorate with the edible golden balls. Serve. #White chocolate #Condensed milk #Butter #Whipped cream #Fresh cream #Baking soda #Baking powder #Refined flour (maida) #Vanilla essence #Sugar syrup #Castor sugar (caster sugar) #Green tea bags #Edible green colour Subscribe to our Newsletter! Be the first to get exclusive offers and the latest news Subscribe Now You May Also like Advertisment Read the Next Article