This year my little angel turned 3 and I was requested to make a monster cake! The solution – Matcha!
Matcha is a premium grade of green tea, commonly consumed in Japan. It is ground to a fine powder and therefore you consume the whole leaf of the plant as opposed to an infusion – increasing the antioxidant content.
Matcha is also a natural mood enhancer and has a pleasant light taste without the bitterness of some green tea!
This sophisticated cake is exceptionally light, has a subtle sweet taste and melts in the mouth. There was not a crumb left after her party, feeding children and adults alike 🙂
This recipe is based upon a traditional Japanese recipe for Matcha cake, enjoy!
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: Radianthealthnt
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
- Preheat the oven to 190C
- 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)
- 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
- 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
- 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
- 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.
- 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
- 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.
- When cake is cool, remove from tin slowly using a palate knife along the parchment
- For frosting, whip cream until stiff and smooth on top of the cake.
- Repeat for as many layers as you would like - I chose three layers which fed a party of 20.
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