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Twice Cooked Egg Cake

Chef.Morimoto's picture
Ingredients
  Eggs 5
  Sugar 7 Tablespoon
  Powdered matcha tea 1 Teaspoon
Directions

1. Hard-boil small eggs for 10 minutes (large eggs for 12 minutes). Eggs should be thoroughly hard-boiled.
2. Separate whites and yolks. Press each through fine wire sieve, using the back of a wooden spoon (or mash each with fork).
3. To egg yolk, add 5 Tbsps sugar and pinch salt. Force again through a sieve. To egg white, add 2 Tbsps sugar and pinch salt.
4. Combine powdered tea with egg white. In a 5-X-9-inch (13-X-23-cm) loaf pan, spread green (or white) egg mixture in an even layer. Over first layer spread egg yolk. Cover pan with foil and pierce foil.
5. Place in a large pan of hot water and bake in a preheated oven (400°F/205°C) for 15 minutes.
6. Cool, cut into 1 1/2 -inch (4-cm) squares, and serve. Keeps several days.

Recipe Summary

Difficulty Level: 
Medium
Cuisine: 
Japanese
Course: 
Dessert
Method: 
Baked
Ingredient: 
Egg
Preparation Time: 
20 Minutes
Cook Time: 
20 Minutes
Ready In: 
40 Minutes
Servings: 
6

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Average: 4.2 (21 votes)

Nutrition Rank

Nutrition Facts

Serving size

Calories 131 Calories from Fat 38

% Daily Value*

Total Fat 4 g6.5%

Saturated Fat 1.3 g6.6%

Trans Fat 0 g

Cholesterol 176.2 mg58.7%

Sodium 58.8 mg2.5%

Total Carbohydrates 18 g6.2%

Dietary Fiber 0 g

Sugars 18.4 g

Protein 5 g10.5%

Vitamin A 4.1% Vitamin C

Calcium 2.2% Iron 4.2%

*Based on a 2000 Calorie diet

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Twice Cooked Egg Cake Recipe