This is a moist cake with intense matcha flavor-- perfect for green tea lovers!
It is great as is, dusted with a little bit of powdered sugar on top. It is not too sweet, so you can enjoy it as breakfast or an afternoon snack, with a cup of tea! It is also great frosted with matcha buttercream or with match whipped cream (recipe to follow!)
currently listening to:
Touch love- t Yoonmirae (t 윤미래) from the Korean drama "The Master's Sun"
1 cup white sugar
1/2 cup butter (softened in microwave)
3 Tablespoons matcha powder
1 1/2 cups all-purpose flour
1 3/4 teaspoons baking powder
1/2 cup unsweetened soy milk
pinch of salt
powdered sugar (for dusting)
adapted from asian in america
1. Preheat oven to 350F.
2. Using a stand or hand mixer, mix the sugar and butter until well combined. Beat in the 2 eggs.
3. In a separate bowl, combine the flour, matcha powder, and baking powder.
4. Add the flour mixture to the wet ingredients (sugar, butter, eggs), and stir with a spatula until roughly combined. Be careful to not overwork the flour. The batter at this point will be very thick.
5. Add the milk and stir with the spatula until well mixed. Pour the cake into the prepared pan.
6. Bake for 35-40 minutes, or until a thin knife comes out clean.
7. Allow the cake to cool for 10-15 minutes, then transfer to a cooling rack. When the cake is completely cooled, dust with powdered sugar and serve!!
If decorating, then continue on...!
Once the cake is cooled for 10-15 minutes after it comes out of the oven, immediately wrap tightly with plastic wrap and place in the freezer.
If you freeze it at this point, the plastic wrap will keep the moisture in and the cake will be soft and moist even when it thaws!
Any time I decorate a cake, I find that frozen cake is much easier to work with (slicing it into layers, frosting it, etc.) . For more information, go here:
Baking and decorating a cake can also be quite labor-intensive, so I also find it much easier to bake the cake one day, and decorate it the next day.
[matcha whipped cream] double or triple the recipe as necessary!
1 cup cold heavy whipping cream
1/4 cup powdered sugar
1 teaspoon matcha powder
1/2 cup water
1/2 cup white sugar
To make the simple syrup, bring the water and sugar to a boil in a small saucepan. Whisk to combine, and remove from heat. Allow to cool before brushing the cake with it.
1. To make the whipped cream, combine the ingredients in a large bowl and whip the ingredients with a hand or stand mixer on medium until a thick cream forms. It's important to keep the cream cold while making the whipped cream. Generally, I like to place the mixing bowl in a bigger bowl filled with an ice bath. While decorating the cake, place the whipped cream in the refrigerator or freezer to keep it cold.
2. Take the cake out of the freezer, and slice it into two layers. Generally, the bottom of the cake (the part that was touching the bottom of the pan) is better to use as the top of the final cake, since it is already perfectly flat and therefore easier to spread on the frosting. If you're okay with having a slightly rounded top, it is okay to just use the rounded top as is. People generally tend to slice the rounded parts off to make an evenly flat cake on both the bottom and the top.
3. Take a pastry brush and generously brush each layer of the cake with the simple syrup. You will be brushing the inside parts of the cake that will be touching, not the outside parts.
4. Spread a generous amount of the whipped cream onto one layer of the cake. Place the layers together to assemble the cake.
5. Cover the entire cake with a thin coat of the whipped cream. Since this is not the final decorating coat, it does not have to be perfect. This is called the "crumb coat" and the key is to make sure that every part of the cake is covered. The crumb coat will help the final frosting layer to stick to the cake. After making the crumb coat, place the cake in the fridge for at least 30 minutes.
6. Place the whipped cream in the fridge or the freezer for the 30 minutes; it is crucial to keep the cream cold while decorating the cake.
7. Now the final coat of the cake! Spread a healthy amount of the whipped cream onto the cake, and smooth out the cream using a pastry comb.
As you can tell, I'm still in the process of practicing and perfecting making a smoothly decorated cake! ^_^
Next, decorate the cake any way that you want! This is the time to use your creativity-- I decided to go with sifted matcha powder and white chocolate shavings. It looked prettier in my head, but it still turned out pretty okay!