A matcha cake recipe that creates feathery mild and moist cake, with an earthy matcha taste balanced with strawberries and whipped cream that aren’t too candy. The cake shops properly, could be ready forward, and holds up properly throughout transportation, making it good in your subsequent vacation gathering. {Vegetarian}
Now could be the time of yr for cozy household gatherings, ample feasts, and pleasant treats. This yr, why not add a novel twist to your vacation dessert unfold with a luscious Matcha Cake? For Christmas, matcha’s pure inexperienced shade is ideal for evoking the colours of holly, Christmas timber, and wreaths. Pair it with creamy white frosting and ruby-red strawberries for a holiday-ready dessert.
Why this recipe
- A simple cake recipe that creates an excellent mild and moist cake base like a Japanese bakery.
- A balanced style with delicate matcha taste, juicy fruit, and whipped cream that’s not too candy.
- A stabilized whipped cream utilizing cream cheese for an enhanced style.
- Create a festive look with a lovely strawberry show, with out utilizing acetate cake collars.
- The cake could be made forward of time and it holds up properly throughout transportation.
Matcha cake elements
Elements for the cake
- Entire milk
- Unsalted butter
- Vanila
- Sea salt
- Cake flour: cake flour creates a really moist cake. If utilizing all-purpose flour, the cake will come out a lot denser and dryer. If you happen to use all objective flour, I like to recommend creating the cake syrup from my strawberry cake recipe and brushing it onto the cake for a greater texture.
- Matcha powder: see my suggestion for matcha powder beneath
- Eggs (yolks and whites separated)
- Cream of tartar or white vinegar: it acts as a stabilizer for the cake
- Caster sugar (or common sugar): a high-quality white sugar is crucial for a lightweight and clean cake texture. I extremely advocate caster sugar, however you too can use common granulated sugar so long as the grains will not be very giant.
Select a great matcha powder
Matcha is a key ingredient on this recipe. Though most bakers would use culinary matcha powder for desserts, I like to recommend utilizing a nicer matcha powder. Not solely does it make your cake style higher, greater grade matcha powder normally has a way more vibrant shade to make your cake look stunning as properly.
I drink a cup of matcha each morning, and have gone by way of matcha from many manufacturers. A few of my favourite matcha powders are from Ocha & Co. Try their Single Cultivar Natural Matcha for the premium high quality and Kyoto Uji Matcha for a extra inexpensive but nonetheless top quality tea.
Whipped cream elements
I used three elements in my whipped cream:
- Cream cheese
- Confectioners sugar
- Heavy whipping cream
The cream cheese works as a stabilizer, making the whipped cream a bit extra sturdy so it holds collectively higher. It additionally provides a delicate tangy style that I get pleasure from.
Gear you want
This recipe doesn’t require many particular tools and also you in all probability have already got most of those in your kitchen.
- Quarter sheet pan
- Off set spatula
- Stand mixer or a hand mixer
- Piping bag – I used an Ateco 16” pastry bag, however you should utilize a ziplock bag as properly.
- Piping tip – I used Wilton #32 Piping Tip, however you too can select to skip including frosting to the cake.
How one can make matcha cake
Make the cake
Begin by melting the butter in the entire milk, then add vanilla and salt. Sift the flour and matcha powder into the liquid, and blend properly. Then add the egg yolk and blend once more.
Add the egg whites and cream of tartar to your mixer bowl. Whip till frothy, then add the sugar whereas whipping, till medium peaks kind.
Add 1/4 of the crushed whites to the yolk combination, fold till clean. Pour the combination again into the egg whites. Fold every part collectively till simply clean. Don’t overmix. Pour the batter into the lined sheet pan.
Bake at 325°F (160°C) for 15 to twenty minutes, switch to a wire rack to chill fully. Then divide the cake into two even items and trim off the perimeters.
Put together the whipped cream
Combine the sugar with the cream cheese in your mixing bowl. Then add whipping cream and beat till agency peaks kind.
Assemble and embellish the cake
Add a skinny layer of whipped cream onto the underside layer of the cake. Create the strawberry wall by lining up the halved strawberries alongside the perimeters of the cake.
Fill the middle of the cake with extra strawberry slices. Replenish the middle of the cake with extra whipped cream.
Place the highest layer of the cake in alignment with the underside layer. Add one other layer of whipped cream on prime, then add frosting if desired.
And that’s it. Now you could have a really festive trying cake that tastes like those you get from a Japanese bakery.
Retailer and transportation
This matcha cake is kind of delicate in texture, but it surely shops splendidly within the fridge and transports properly. When the cake is simply made, it is going to be a bit onerous to slice it and preserve the slices intact. However when you retailer the cake within the fridge to chill, the whipped cream will stabilize, making the cake a lot simpler to chop.
Whether or not you select to refrigerate the cake or not, you’ll be able to transport the cake to a distinct location with out worrying about it falling aside (we’ve examined each methods).
I’ve tried storing the cake for 2 days within the fridge in a sealed container, and the cake nonetheless tasted nice.
Different superb baked items for vacation season
Matcha Cake
A matcha cake recipe that creates feathery mild and moist cake, with an earthy matcha taste balanced with strawberries and whipped cream that aren’t too candy. The cake shops properly, could be ready forward, and holds up properly throughout transportation, making it good in your subsequent vacation gathering. {Vegetarian}
Elements
Cake
- 80 g (1/3 cup) complete milk
- 50 g (3 1/2 tablespoons) unsalted butter
- 1 teaspoon vanilla
- 1/2 teaspoon sea salt
- 70 g (1/2 cup + 1 teaspoon) cake flour
- 5 g (2 teaspoon) matcha powder
- 4 giant egg yolks
- 4 giant egg whites
- 1/4 teaspoon cream of tartar (or 1/2 teaspoon white vinegar)
- 85 g (6 tablespoons) caster sugar (or common sugar)
Strawberries
- 12 oz to 1 lb (340 g to 450 g) strawberries
Whipped Cream Frosting
- 4 tablespoons cream cheese
- 4 tablespoons confectioners sugar
- 473 g (1 pint) heavy whipping cream
Directions
Put together the cake
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Minimize a chunk of parchment paper to suit the underside of 1 / 4 sheet pan (13”x9”) and line the pan with it.
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Preheat the oven to 325°F (160°C).
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Mix the milk and butter in a medium-sized heatproof bowl. Microwave till melted. Add the vanilla and sea salt. Stir to combine properly.
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Sift the cake flour and matcha powder into the combination. Combine gently with a spatula till clean.
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Add the egg yolks. Combine once more till evenly mixed.
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Add the egg whites and the cream of tartar into the clear mixing bowl of a stand mixer, or a clear bowl utilizing a hand mixer. Beat at pace 4 till the egg whites are frothy. Slowly add the sugar whereas persevering with to beat, till shiny and medium peaks kind.
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Scoop 1/4 of the crushed whites out and add it to the yolk combination, Fold utilizing a spatula till clean. Pour the combination again into the egg whites. Proceed to fold every part collectively till simply clean. Don’t overmix but additionally keep away from leaving giant items of egg white.
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Pour the batter into the lined sheet pan. Drop the pan from 5” (12 cm) onto the desk twice to launch any additional giant bubbles.
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Bake 325°F (160°C) for 15 to twenty minutes. Take a look at the doneness by gently urgent the cake, and it ought to slowly bounce again.
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Launch the perimeters of the cake from the sheet pan utilizing a pointy paring knife. Place a cooling rack over the cake. Carrying a pair of oven mitts or utilizing kitchen towels, pat the baking sheet with a swift movement to flip the cake onto the cooling rack. Let it cool fully earlier than reducing and adorning.
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As soon as the cake has cooled, place it again within the sheet pan by putting the pan the other way up to cowl the cake, then flipping it over. Use a pointy paring knife to divide the cake into 2 even items throughout the lengthy facet. Then slice off about 1/4” (0.5 cm) from the 4 sides to kind a straight-cut cake.
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With a big sufficient reducing board (or a flat plate, or a cake stand), place it over the sheet pan. Flip it in a swift movement once more to switch the cake onto it. Put aside till you’re prepared to embellish the cake.
Put together the strawberries
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Whereas the cake cools, choose 8 to 10 medium-sized strawberries which are comparable in dimension. Minimize off the ends with the stems, then slice into halves (that is for the skin edges of the cake).
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For the remainder of the strawberries, take away the stem then slice into three even items (that is for the within of the cake).
Put together the cream
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Add the cream cheese and the confectioners sugar into the clear mixing bowl of a stand mixer, or a bowl and use a hand mixer. Combine with a spatula till the sugar is blended in.
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Add the heavy cream into the blending bowl. Whip at medium pace till agency peaks start to kind, then cease instantly.
Beautify and assemble the cake
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Engaged on the underside cake layer: Add a big dollop of the whipped cream onto the cake. Unfold the cream with an offset spatula into a skinny even layer throughout the highest till the cream simply involves the sting.
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Creating the strawberry wall: Prepare the halved strawberries, stem-side down and minimize facet dealing with out, over the sting of the cake. Align the minimize facet of the strawberries as straight as the sting of the cake. There must be no gaps between the strawberries.
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As soon as the strawberry partitions are created, fill the middle with the strawberry slices.
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Put one other giant dollop of cream on prime of the strawberries. Unfold evenly and fill all of the gaps each on prime and on the perimeters of the cake.
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Gently place the highest layer of the cake on prime and line it up with the underside layer.
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Add one other dollop of cream onto the cake and unfold once more. Easy out the perimeters of the cake.
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Fill the remainder of the cream right into a piping bag or ziplock bag with the nook minimize off for adorning the highest and/or sides if desired.
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You’ll be able to serve the cake now or retailer it within the fridge for two to three days. To serve, slice the cake utilizing a serrated knife or a pointy paring knife.
Storage
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Use a cake stand with a canopy if in case you have it. Or select a container (a tall baking dish works as properly) that may match the cake. Place the cake on the lid that comes with the container, then fastidiously decrease the container so it covers the cake. Retailer it within the fridge for two to three days. The cream will stabilize as soon as refrigerated and the cake will grow to be simpler to chop and switch.
Diet
Serving: 1serving, Energy: 346kcal, Carbohydrates: 24.7g, Protein: 8.8g, Fats: 24.1g, Saturated Fats: 13.4g, Ldl cholesterol: 249mg, Sodium: 176mg, Potassium: 669mg, Fiber: 0.6g, Sugar: 15.4g, Calcium: 69mg, Iron: 2mg
