Matcha Cake Recipe (Green Tea)
This Matcha cake is made with matcha sponge cake layers and a lightly sweetened whipped cream. It's so fluffy you'll definitely go back for another bite or more.
Ingredients
Matcha Cake
- 70 grams Cake Flour
- 55g grams Oil
- 75 grams Milk
- 4 large Eggs separated
- 80 grams Sugar
- 9 grams Matcha Powder
Whipped Cream Frosting
- 2 cups Heavy Cream
- ½ cup Powder Sugar
- 2 teaspoon Meringue powder
- 1 teaspoon Vanilla extract Clear Imitation
Filling
- ¼ cup Yuzu jam Filling of choice
Instructions
Matcha Cake Batter
- In a medium bowl, mix oil and sifted matcha with cake flour until you get a slurry-like consistency.
- Separate the egg yolks from the whites. Add the yolks to the matcha batter along with the milk, and whisk until combined.
- In a large, clean bowl, beat the egg whites. Once tiny bubbles begin forming gradually add sugar in thirds, beating until stiff peaks form (see photo above)
- Gently fold a third of the whipped egg whites into the matcha batter until the there are no more streaks of egg whites. Then pour the matcha batter into the remaining whipping egg whites folding in the rest of the egg whites carefully, making sure not to deflate them.
- Divide the batter evenly into two 6-inch cake pans. Place the pans in a larger baking pan filled with water (water bath).
- Bake at 325°F for about 25 to 30 minutes, or until a toothpick inserted into the center comes out clean.
- Once baked, flip the cakes onto a cooling rack and let them cool upside down.
Whipped Cream Frosting:
- In a large, clean bowl, combine heavy cream, powdered sugar, vanilla extract, and meringue powder (if using).
- Whip until the cream starts to thicken and starts to leave streaks. Be careful not to overwhip; aim for soft peaks. (Start on medium-high speed and switch to low when you see streaks. Finish by hand-whisking if needed.)
Decorating:
- Place one cake layer on a serving plate or cake turntable. Spread a thin layer of whipped cream on top and pipe a border around the edges.
- Spread the yuzu jam if using or filling of choice, then place the second cake layer on top.
- Apply a thin layer of whipped cream over the entire cake (crumb coat). Refrigerate for 20-30 minutes to set.
- Frost the cake with the remaining whipped cream and chill in the refrigerator for at least 1 hour before slicing and serving.
Notes
Storage:
The Matcha cake will stay fresh in the refrigerator for up to 3 or 4 days. Longer if it's store in an airtight container.
Nutrition
Calories: 545kcalCarbohydrates: 35gProtein: 9gFat: 42gSaturated Fat: 20gPolyunsaturated Fat: 5gMonounsaturated Fat: 14gTrans Fat: 0.05gCholesterol: 215mgSodium: 74mgPotassium: 153mgFiber: 0.3gSugar: 26gVitamin A: 1442IUVitamin C: 0.5mgCalcium: 88mgIron: 1mg
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