Japanese · Dessert
Matcha Green Tea Layer Cake
A delicate Japanese-style matcha sponge cake, light as air from whipped egg whites, layered with softly whipped matcha cream for a cake that is grassy, gently bitter and barely sweet.
$1
25 minsPrep
23 minsCook
63 minsTotal
MediumLevel
Nutrition per serving
351Calories
5.4gProtein
20.9gFat
35.4gCarbs
20.3gSugar
0.3gFiber
156mgSodium
131mgChol
9.4gSat Fat
83mgPotassium
45mgCalcium
1.3mgIron
0.3mcgVitamin B12
0.2mgVitamin C
0gPolyol
0gAllulose
0gAlcohol
Goes well with
Japanese Yuzu Sake
local
Sencha Green Tea
international
vegetarian
sweet-spot
all-time-classics
Instructions
1
Preheat the oven to 170°C and line the base of a 10cm round cake tin with parchment.
2
Sift the 38g cake flour with 2g baking powder and 3g matcha powder (reserved from flavour anchors) twice to remove lumps.
3
Whisk the 50g egg yolks with half the 30g sugar until pale, then stir in the 10g vegetable oil and 15g warmed whole milk.
4
In a clean stand-mixer bowl, whip the egg whites, adding the remaining sugar gradually, until stiff glossy peaks form.
5
Fold the sifted flour mixture into the yolk batter, then fold in the whipped egg whites in two additions, keeping the batter airy.
6
Pour the batter into the prepared tin and bake for 22-25 minutes until a skewer comes out clean and the top springs back.
7
Cool the sponge in the tin for 5 minutes, then turn out onto a wire rack and cool completely before slicing horizontally into two layers.
8
Whip the 55g heavy cream with the 8g sugar and a pinch of matcha to soft peaks for the filling and topping.
9
Spread half the matcha cream over the bottom sponge layer, stack the second layer on top, and finish with the remaining cream, dusting with a little extra matcha.
Serves
2 portions ·
2 adults, 0 over 10, 0 under 10
Ingredients
- 38g38g Cake Flour, sifted with matcha and baking powder,
- 2g2g Baking Powder,
- 50g50g Egg, separated, whites and yolks beaten separately,
- 30g30g Sugar White,
- 10g10g Vegetable Oil,
- 15g15g Whole Milk, warmed slightly,
- 55g55g Heavy Cream, whipped to soft peaks with sugar and matcha, 1
- 8g8g Sugar White, for whipped cream filling, 1
