matcha green tea cake recipe

MATCHA CAKE GREEN TEA CAKE

Welcome to our delightful culinary journey! Today, we embark on a delicious adventure that combines the essence of Japan’s revered tea tradition with the indulgence of a delectable dessert. It’s time to unveil the marvelous world of matcha green tea cake – a culinary creation that captivates both the eyes and the taste buds.

Matcha, a vibrant and finely ground powdered green tea, has taken the culinary world by storm. Renowned for its unique flavor profile and remarkable health benefits, matcha has become a beloved ingredient in various recipes. In this blog post, we will guide you through the process of crafting a mouthwatering matcha green tea cake that will leave you yearning for more.

Imagine a light, fluffy sponge cake infused with the earthy and slightly bitter notes of matcha, perfectly balanced with a hint of sweetness. Each bite offers a harmonious blend of flavors, transporting you to a serene tea garden in Japan, where time slows down and tranquility reigns.

Not only is this matcha green tea cake a delight to the palate, but it also holds a treasure trove of health benefits. Matcha is renowned for its antioxidant properties, providing a natural boost to your immune system and promoting overall well-being. Its vibrant green color is a testament to its high concentration of chlorophyll, which aids in detoxification and promotes a healthy complexion.

Whether you’re a seasoned matcha enthusiast or a curious culinary explorer, this recipe will serve as a gateway to a world of culinary delights. Join us as we delve into the art of baking a matcha green tea cake that will captivate your senses and leave you craving more. So, gather your ingredients, preheat your ovens, and let’s embark on this enticing journey together!

Recipe:

INGREDIENTS

  • Matcha powder – Use high-quality matcha powder for the best flavor. Culinary and ceremonial grades can both be used for this recipe but I recommend the ceremonial grade if you want a dark green color.
  • Cake flour – Cake flour gives this sponge cake its light and fluffy texture.
  • Eggs – I used large eggs.

HOW TO MAKE MATCHA CAKE

  1. Beat the egg whites to firm peaks. When lifting the whisk, the tip should fall slightly but the base of the meringue should hold its shape.
  2. Beat the egg yolks, sugar, salt, vanilla, honey, and water until pale yellow and fluffy. Beat on high speed for best results. Next, combine half the egg whites with the egg yolk mixture and gently fold being careful not to deflate any of the egg whites or egg yolk mixture.
  3. Sift in the cake flour, matcha powder, and baking powder into the egg yolk mixture and fold gently. Next, add the vegetable oil. Tip: To help incorporate the oil, first mix in a bit of batter with the oil before adding.
  4. Add the remaining half of the egg whites and gently fold them together. You should end up with a vibrant green batter that’s fluffy and airy.

By now, there should be no visible matcha powder or cake powder in the batter. Pour into two 6 inch cake pans lined with parchment paper on the bottom and sides.

  1. Bake at 350 degrees F for about 27 to 30 minutes or until a toothpick inserted comes out clean and the crust is golden brown with a raised center.
  2. Remove all the parchment paper and allow the matcha cake to cool completely on a cooling rack before slicing

Once completely cooled, you can slice the cake into layers to turn it into a layered matcha cake or simply cut it into slices. The texture of the matcha sponge cake should be incredibly soft, fluffy, and moist.

MATCHA CAKE TIPS:

  • Avoid overbeating the egg whites as it will result in a lumpy cake with too many air bubbles. When lifting your whisk, you want the tip of the peak to fall slightly. Over-beaten egg whites will look grainy and lumpy.
  • Mix the egg yolk mixture at high speed. It’s ready when it forms a ribbon trail that lasts three to four seconds when dropped from the whisk.
  • When adding the vegetable oil, mix in a little bit of the batter first. This helps incorporate the oil without deflating the batter.
  • Make sure to sift the matcha powder and cake powder. Matcha powder is hard to dissolve once it clumps.
  • Matcha cake is done baking when a toothpick inserted in the center comes out clean. Look for a raised center and a golden brown color.
  • Wait until it completely cools before slicing. This helps get smooth, even layers without tearing.
  • The best way to slice layers is to use a cake knife or any long, thin knife with a serrated edge. You can also use a cake leveler for even slices.

Matcha Cake (Green Tea Cake)

This matcha cake or green tea cake is a light & fluffy sponge cake flavored with matcha power, aka green tea powder. It’s a delicious Japanese cake that soft & fluffy!
EQUIPMENT
  • Round Cake Pans – 6 inch
  • Cake Leveler Attachment

INGREDIENTS

Dry Ingredients

  • ⅞ cup cake flour
  • 2 Tablespoons matcha powder – See Note 1
  • ⅞ cup white sugar – divided
  • ½ teaspoon baking powder
  • ¼ teaspoon salt
  • ½ teaspoon cream of tartar – (optional)

Wet Ingredients

  • 6 eggs – whites and yolks separated
  • ⅓ cup vegetable oil
  • 2 Tablespoons water
  • 2 teaspoons honey
  • ½ teaspoon vanilla extract

Beat Egg Whites

  • Preheat oven to 350° F. Using a stand mixer or hand mixer, beat egg whites with the cream of tartar (if using) on high until it becomes foamy. Next, add ⅓ of the amount of sugar and beat on high until firm peaks form. When lifting the whisk, look for the tip to drop slightly. Set aside.
    ⅞ cup white sugar,6 eggs,½ teaspoon cream of tartar

Egg Yolk Mixture

  • In a large bowl, add the egg yolks, the remaining ⅔ sugar, salt, water, honey, and vanilla. Beat on high until fluffy, pale yellow ribbons form when lifting the whisk. The ribbon should remain for 3 to 4 seconds. Add half the egg whites to the egg yolk mixture and fold gently.
    ⅞ cup white sugar,¼ teaspoon salt,6 eggs,2 Tablespoons water,2 teaspoons honey,½ teaspoon vanilla extract

Add Dry Ingredients and Oil

  • Make the batter: Sift the flour, matcha powder, and baking powder into the egg yolk mixture in three parts, gently folding after each time. Matcha powder must be sifted as it clumps together easily. Next, add the vegetable oil. Tip: To help incorporate the oil better, mix a few spoonfuls of the batter with the oil before adding.
    ⅞ cup cake flour,½ teaspoon baking powder,⅓ cup vegetable oil,2 Tablespoons matcha powder
  • Add the remaining ½ of the egg whites to the batter and fold gently until well combined, taking care not to deflate the batter.

Bake

  • Line two 6-inch cake pans with parchment paper along the sides and bottom. Pour in the batter and bang the pan twice to remove large air bubbles. Bake until a toothpick inserted in the center comes out clean and the crust is golden brown with a raised center, about 27 to 30 minutes.
  • Remove all the parchment paper and allow to cool completely on a cooling rack before slicing. Use a cake leveler for even slices. Serve with whipped cream and fruit or make a layered cake.
  • Matcha powder – Use high-quality matcha powder for the best flavor. Culinary and ceremonial grades can both be used for this recipe but I recommend the ceremonial grade if you want a dark green color.
  • Cake flour – Cake flour gives this sponge cake its light and fluffy texture.
  • Eggs – I used large eggs.
  1. Beat the egg whites to firm peaks. When lifting the whisk, the tip should fall slightly but the base of the meringue should hold its shape.
  2. Beat the egg yolks, sugar, salt, vanilla, honey, and water until pale yellow and fluffy. Beat on high speed for best results. Next, combine half the egg whites with the egg yolk mixture and gently fold being careful not to deflate any of the egg whites or egg yolk mixture.
  1. Sift in the cake flour, matcha powder, and baking powder into the egg yolk mixture and fold gently. Next, add the vegetable oil. Tip: To help incorporate the oil, first mix in a bit of batter with the oil before adding.
  2. Add the remaining half of the egg whites and gently fold them together. You should end up with a vibrant green batter that’s fluffy and airy.
  1. By now, there should be no visible matcha powder or cake powder in the batter. Pour into two 6-inch cake pans lined with parchment paper on the bottom and sides.
  2. Bake at 350 degrees F for about 27 to 30 minutes or until a toothpick inserted comes out clean and the crust is golden brown with a raised center.
  1. Remove all the parchment paper and allow the matcha cake to cool completely on a cooling rack before slicing.

This recipe was originally posted by https://drivemehungry.com/matcha-cake-green-tea-cake

Image credit:https://drivemehungry.com