Ingredients for Matcha Cake:
Yolks – 3
Cake Flour – 65 grams
Flavorless Vegetable Oil – 30 grams
Milk – 50 grams
Salt – A pinch
Egg Whites – 3
Fine Sugar – 60 grams
Lemon Juice – A few drops
Matcha Powder – 1 teaspoon
Hot Water – A little
Whipped Cream – 200 grams
Matcha – 2 teaspoons
Instructions for Making Matcha Cake:
Step 1: Prepare the ingredients. Separate the egg whites and yolks, mix 1 teaspoon of matcha with a little hot water until smooth with no visible lumps, and sift the flour first.
Step 2: Stir the milk, salt, and oil evenly, add the flour and mix until smooth with no visible lumps, then pour the yolks into the batter gradually, mixing well each time before adding more.
Step 3: Add a few drops of lemon juice to the egg whites, and add sugar in three installments.
Step 4: Add sugar for the first time when the bubbles are coarse, second time when the bubbles are fine, and third time when the batter starts to thicken. Whip until the mixture is glossy and holds a peak as shown in the picture.
Step 5: Mix one-third of the egg whites with the yolk batter, using a whisk. Then pour it back into the remaining egg whites and mix evenly.
Step 6: Take 2 tablespoons of cake batter and mix it evenly with the prepared matcha batter, then pour it back into the cake batter, mixing no more than 3 times, and pour it into the baking tray, smoothing the top and tapping out the bubbles (I forgot to tap (T_T)).
Step 7: Bake in the oven at a reference temperature of 175 degrees for 20 minutes. After baking, invert the cake and let it cool.
Step 8: Whip 200 grams of whipped cream with 2 teaspoons of matcha powder and spread it on the cake, then roll it up and chill for at least half an hour to set.
Step 9: The nozzle shown in the picture is a Wilton 1M. Cooking Tips for Matcha Cake: Good cooking always has its tricks, and each of my dishes has a little secret. You can search for ‘Guangdong Snacks’ to directly view my recipes!
