Nori Layered Cake

 

Look at this cake.  I have never been more satisfied about baking cakes than this one.  Sounds odd placing a whole piece of Nori sheet in between the cake batter but it's really unique, taste and texture wise.

Out of curiosity, I baked this cake as I have several sheets of Nori seaweed leftover from making Sushi.  You can omit the green colour for one layer and use the plain colour for all the layers with the same batter.  I use thin coconut milk to replace water since there is salt in this cake recipe.  Taste good.

Texture - light, soft, moist and fluffy.

Taste - savoury sweet, has the aroma of the Nori seaweed and coconut milk

Verdict - very nice cake, my hubby gave a thumbs up and of course, a portion of it is on the way to my mother in-law.

Recipe Source - Yum Yum Magazine No. 90

Ingredients

[use 7" loose bottom square tin]

5 egg yolks 

20 gm castor sugar

100 ml water [I used thin coconut milk - dissolve 2 tbsp coconut milk powder to water]

120 gm plain flour

1/2 tsp salt

80 gm melted butter

5 egg whites

1/4 tsp cream of tartar

40 gm castor sugar

2 pieces of nori sheets [7" square piece]

1. Line the base of baking tin with parchment paper and lightly greased the sides.  Preheat oven at 140 degrees C.
2. Combine egg yolks and sugar, mix well then stir in water [thin coconut milk].
3. Fold in sifted flour and salt.  Mix well and stir in melted butter.
4. Whisk egg whites until stiff peak.  Add to egg yolk batter in 3 batches.  Mix lightly with a spatula.  Divide into 3 portions.  I coloured 1 portion green, you can omit and keep the batter plain.
5. Pour 1 portion batter into baking tin and place a piece of Nori sheet over batter.  Pour in the 2nd portion of batter and top with the Nori sheet.  Lastly, cover the Nori sheet with the remaining batter.  Shake the pan a little to smoothen the batter.
6. Bake in oven at 140 degrees C for 40 minutes then increase the temperature to 160 degrees C, bake for a further 10-15 minutes [I baked the cake on lower temperature to prevent the cake from cracking]. The original recipe uses temperature of 180 degrees C with baking time of 25-30 minutes.
7. Remove cake and drop baked cake in the pan from about 20 cm height onto the table top [this is to prevent the cake from shrinking too much upon cooling].
8. Invert the cake to cool before removing from pan.
9. Slice cake to serve.
   
   
   

   
   
   

   
   
   

   
   
   

   
   
   

   
   
   

   

I'm submitting this post to Little Thumbs Up June 2014 Event - Butter 

hosted by Jozelyn of Spice Up My Kitchen

I'm also sharing this post to Cook Your Books #13 Event hosted by 

Joyce of Kitchen Flavours

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