My Recipes

Matcha Cake Stack with Matcha Cream Recipe

March 24, 2016
matcha cake

It’s been awhile since I last blogged, but here I am finally with a new recipe, and it is everything matcha, one of my favourite ingredients to bake with. πŸ™‚ Β Add matcha into basically anything and it can transform a dessert to another level, with a slight bitterness and subtle fragrance that fills up your entire kitchen. If you’re a matcha fan like me, you absolutely have to try out this matcha cake recipe and soon you’ll be inΒ matcha heaven, I promise!

matcha cake

To be honest, this wasn’t my plan initially, I wanted to bake a simple swiss roll but I didn’t watch my oven close enough thus it became crispy and rolling it up became an impossible task. I decided to just cut out mini circles and stacked everything together, since stacking food creates height and it is absolutely Insta-worthy! πŸ˜‰

matcha cake

Green on green. <3 As you can tell, I love to incorporate matcha into every single element. Matcha cake alone is not sufficient at all (AGREE?). I need to have it with heavily scented matcha cream, dusted with large heaps of matcha powder. This is how you truly bring out the flavour of matcha.

matcha cake

The Process

matcha cake

You’ll start off with very simple ingredients used to make sponge cake, such as eggs (separated at room temperature), cake flour, sugar, cream of tartar, whipped cream and most importantly, good quality matcha powder. The matcha powder that I’m using here is an organic culinary grade matcha called Shizen sponsored by Zen Wonders from Melbourne, Australia. They have different grades of matcha to suit your needs so you should definitely check out their website. πŸ™‚

Β matcha cakeΒ matcha cake

Firstly, mix the yolks and sugar using a hand whisk or an electric blender on high speed until ribbon stage. You’ll know it’s time to stop when the yolks turned to a pale yellow colour and when you lift up the beater, it’ll form a stream that disappears after 7 seconds.

matcha cakeΒ matcha cake

Sift in cake flour and matcha powder and fold in until homogenous. Do not be lazy, sifting at this stage is important to incorporate air into the mixture and to avoid uneven chunks of matcha. Sometimes, I’m too greedy and tend to add excessive matcha powder (I’m obsessive with matcha), but try not to add too much as it’ll result in a very stiff mixture.

matcha cakeΒ matcha cake

Just like any other sponge cake recipe, the next stage is whipping of egg whites. I cannot stress this enough, make sure your bowl is clean and grease free as egg whites are finicky to begin with. Beat on low speed till soft peaks, add cream of tartar (optional but recommended to stabilise the egg whites), then add sugar a spoonful at a time while beating on high speed till stiff peaks are formed. Lift up your whisk and it should hold a stiff peak of one inch length without drooping backwards. If you’re a beginner at this, do not fret, you’ll probably just need to waste a few more whites and you’ll be an expert in no time! πŸ™‚ Fold in 1/3 of the meringue into the yolk batter and mix till combined. Fold in the rest of the meringue and mix until homogenous.

matcha cake

Bake in a tray (mine is around 25cm times 40cm) lined with parchment paper for 20 mins in a 170Β°C preheated oven. Let cool and cut out desired shaped using cookie cutters.

matcha cakeΒ matcha cake

For the whipped cream, whisk it with a tablespoon each of sugar and matcha powder till stiff peaks. Assemble your matcha stacks and refrigerate for at least an hour before serving.

matcha cake

Voila! Matcha cake with matcha whipped cream! If you manage to make a taller stack than mine, upload it and tag me on Instagram (@tsymelissa). πŸ˜›

matcha cake

Follow me on Instagram here and like my Facebook page here for more updates of my food fever πŸ™‚


Matcha Cake Stack with Matcha Cream Recipe
 
Prep time
Cook time
Total time
 
Matcha cake stack with matcha whipped cream
Author:
Recipe type: Dessert
Cuisine: Japanese
Serves: 4
Ingredients
Matcha Cake
  • 4 Egg Whites
  • ½ teaspoon Cream of Tartar
  • 40g Castor Sugar
  • 4 Egg Yolks
  • 30g Castor Sugar
  • 35g Cake Flour
  • 10g Matcha Powder
Matcha Whipped Cream
  • 120ml Heavy Whipping Cream
  • 1 tablespoon Castor Sugar
  • 1 tablespoon Matcha Powder
Instructions
Matcha Cake
  1. Preheat your oven to 170Β°C.
  2. Using a hand whisk or an electric mixer, whisk yolks and 30g sugar until pale and fluffy, around 5 mins.
  3. Sift in cake flour and matcha powder and fold until combined.
  4. In a separate mixing bowl, whisk egg whites on low speed until soft peaks formed. Add cream of tartar and sugar a spoonful at a time while the mixer is running. Beat on high speed till stiff peaks formed.
  5. Fold ⅓ of the whites into the yolk batter till combined. Fold in the rest of the meringue until homogenous.
  6. Pour batter into a baking tray lined with parchment paper and bang the tray against the counter top for a few times to get rid of air bubbles.
  7. Bake in a preheated oven for approximately 20 mins. Let cool and cut into desired shapes.
Matcha Cream
  1. Whisk heavy cream, matcha powder and sugar till stiff peaks formed.


Follow me on Instagram here and like my Facebook page here for more updates of my food fever πŸ™‚

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