Matcha Cake
 
Prep time
Cook time
Total time
 
This is an intermediate recipe in difficulty, once you have made it once it is easy to replicate again and again.
Author:
Serves: 20
Ingredients
  • 70g plain flour
  • 1 tsp Matcha powder
  • 20g coconut sugar (or ordinary castor sugar)
  • 60g egg yolk (roughly 3-4 eggs)
  • 20g olive oil
  • 65g water
  • 160g egg white (3-4 eggs)
  • ¼ tsp cream tartar
  • 30g coconut sugar (or ordinary castor sugar)
  • 200g whipping cream
  • 1 tsp Matcha
Instructions
  1. Preheat the oven to 190C
  2. Line your cake tin with parchment paper and oil the sides - place your cake tin on a baking tray and fold a large piece of foil between the tray and the cake tin (this is to help it rise evenly)
  3. Place Matcha tea in a bowl and lightly whisk the dry powder, adding in small amounts of water, until the water is completely combined, set aside
  4. Whisk sugar and egg yolks until combined, add oil and whisk again then add the matcha solution and whisk until thoroughly combined, then sift in cake flour and whisk again
  5. In a mixer or a separate bowl, whisk the egg white until frothy and add the cream of tartar slowly until it reaches firm peak stage
  6. Add half of the egg whites to the cake mixture and mix thoroughly, then add the remaining egg white and mix gently to combine, folding it in with a spatula. Bang the bowl against worktop for 2-3 times to help the mixture settle.
  7. Pour the mixture into the cake tin and ensure it is distributed evenly before placing it on top of the foil and on the baking tray
  8. Bake for 30 minutes and remove when edges are beginning to brown. Drop the tin onto a tea towel a couple of times to help it settle.
  9. When cake is cool, remove from tin slowly using a palate knife along the parchment
  10. For frosting, whip cream until stiff and smooth on top of the cake.
  11. Repeat for as many layers as you would like - I chose three layers which fed a party of 20.
Recipe by at https://www.radianthealthnutrition.co.uk/japanese-matcha-cake/