Green Tea Ice Cream Cake

Green Tea Ice Cream Cake
Yield: one 8" round cake

Green Tea Chiffon Cake
4 eggs (separate the yolk from the white)
100 g sugar (divided)
75 g cake flour
10 g green tea powder
1/2 tsp baking powder
pinch of salt
50 g milk
50 g vegetable oil

Green Tea Ice Cream
adapted from "The Perfect Scoop"

500 ml heavy cream
250 ml whole milk
150 g sugar
6 egg yolks
6 tsp green tea powder (original: 4 tsp)

Decoration (optional):
Heavy Cream, whipped
Matcha paste (made with matcha powder and a little water to form a paste)

• To make the chiffon cake: Preheat the oven to 350 F and prepare two parchment-lined 8" round pans
  
• Whisk the egg yolk and 25 g sugar until it becomes a little pale.
• Add the milk and the oil and whisk well
• Combine together the flour, green tea powder, baking powder, and salt and sift them. Set aside.
• In another bowl, whip the egg whites until frothy, then add the remaining 75 g sugar gradually and continue whipping until it forms a glossy stiff peak
• Add the flour to the yolk mixture and whisk well
• Fold in the egg white in addition (about three), making sure there is no big lumps of meringue and don't overfold either.
• Divide the batter between the two pans and bake it for about 20 minutes or until done.
• Let cool until ready to use
• To make the green tea ice cream: Combine the sugar and the milk in a saucepan and bring it to simmer
• In a large bowl, combine together green tea and heavy cream, whisking lightly, then put a strainer on top. Don't overwhisk it as you would have whipped cream instead
• In another bowl, whisk the egg yolk and temper it with the hot milk, return it back to the heat
• Heat the mixture to about 85 C on a gentle heat, stirring non-stop
• Once the mixture reaches the temperature, take it off the heat on pour in over the strainer.
• Whisk the cream+milk mixture vigorously until the matcha powder dissolves (it will be frothy)
• Chill thoroughly and churn in the ice cream maker.
• To decorate: Whip the cream and the matcha paste
• Cover the cake with the matcha cream and decorate.
• If you decided not to use the whipped cream to cover the cake, you can also cover the cake in green tea ice cream just like a mousse cake.

Note:
I followed the method stated in the recipe, but personally, I would do it differently next time. The matcha powder is harder to dissolve in a cold liquid. Even after you added the hot milk mixture, the matcha didn't dissolve completely. I whisked the mixture for quite a while until most of the green tea has dissolved and I warmed it a little.

I think it would be better to use the normal "creme-anglaise method":

• Combine the cream and the milk together in a saucepan and bring it to simmer
• Meanwhile, whisk the yolks and the matcha powder, and temper it with the hot milk
• Bring it to 85C, stirring constantly
• Strain to remove any lumps (if any) and chill thoroughly
• Process in an ice cream maker