Châteraisé Patisserie - Strawberry shortcake & Macaroons

Bought the strawberry shortcake n macaroons from Châteraisé Patisserie at Isetan, Westgate. There is always a long queue at the counter but there was not last Friday. Probably because it's near the end of operation hour? Isetan supermarket staff started to cover the fridge at around 9.30pm. Anyway, out of curiosity and the urge for sweet stuff plus there's no queue, I bought the cake and macaroons on impulse :D

Strawberry shortcake (S$4.70)

Verdict: Cake is soft, moisture level and sweetness is just nice. Cream is light but abit too sweet. The fruits on top is fresh and not too sour. Châteraisé staff said I could keep the cake in the fridge for 2 days but I wanted to have it as fresh as possible so I had it the next late afternoon.

Macaroons (From top clockwise) - Raspberry, matcha and caramel (S$2.50 each)

Verdict: All are too sweet for my liking. The sweetest will be caramel, followed by matcha and raspberry. For matcha, can't really taste the matcha flavour, was rather disappointed. As for the raspberry, the sourness helps to tone down the sweetness abit. But overall, they are too sweet for me. Still prefer laduree which is less sweet.

Set up the table for afternoon tea :D

Steamed Green Tea cake

Recently made this steamed green tea cake using the steamed Chocolate cake recipe adopted from here but did some modification. So the recipe for making the one in the picture is below.

Ingredients :
160 g butter
180 g caster sugar
200 g full cream evaporated milk
2 eggs, slightly beaten with fork
100 g plain flour
25g matcha powder
1/2 tsp baking powder
1/2 tsp baking soda
1/2 tsp vanilla paste

Methods :
1. Combine caster sugar, evaporated milk, vanilla paste and butter in a saucepan.Stir over low heat until sugar is dissolved and butter is melted, turn off the fire and keep warm.
2. Add the beaten eggs into the slightly cold evaporated milk mixture and stir till well mix.
3. Sift the flour, matcha powder, baking powder and baking soda into a large mixing bowl, then pour the eggs mixture over the flour and stir till well mix (cake batter should be runny)
4. Heat up the steamer.
5. Lined and greased (I did not grease) a 8 inch round baking pan.
6. Pour the batter into the lined pan and place the pan into the steamer and cover the top of the pan loosely with a piece of aluminium foil.
7. Cover the steamer and steam over medium heat for about 65 mins. (until skewer came out clean)
8. Cool the cake in pan before turning out for further decoration.

Verdict: Soft, moist and sweetness is just nice!