Matcha Cake
Rating
We love how light this cake and it's accompanying frosting are; it really helps the natural flavors of matcha shine through.
Ingredients
- FOR THE CAKE
- Cooking spray
- 1 c. (2 sticks) butter, softened
- 1 c. granulated sugar
- 3 large eggs
- 1 c. all-purpose flour
- 2 tsp. baking powder
- 2 tsp. cornstarch
- 2 tbsp. food grade matcha powder
- 2 tbsp. water
- FOR THE FROSTING
- 6 oz. cream cheese, softened
- ⅔ c. granulated sugar
- 2 c. cold heavy cream
- Pinch kosher salt
- FOR GARNISH
- 2 tbsp. powdered sugar
- ½ tsp. food grade matcha powder
Instructions
- Preheat oven to 350°. Grease two 8” cake pans and line with parchment paper. In a large bowl using a hand mixer, beat together butter and sugar until light and fluffy, 3 to 4 minutes.
- Separate egg yolks and egg whites. Add egg yolks to bowl with butter and sugar and beat until combined.
- In a medium bowl, whisk together flour, baking powder, cornstarch, and matcha powder. Slowly fold flour mixture into bowl with butter and sugar until completely combined, adding 2 tablespoons water too loosen, if necessary.
- In another medium bowl using a hand mixer, beat egg whites until soft peaks form, 3 to 4 minutes. Fold ¼ of the egg whites into batter, then fold remaining egg whites into batter.
- Divide mixture between prepared pans and bake until a toothpick inserted into center comes out clean, 17 to 19 minutes. Let cool completely.
- Meanwhile, make frosting: In a large bowl using a hand mixer, beat cream cheese and sugar until completely combined. Slowly add heavy cream and beat until medium peaks form, 5 minutes.
- To assemble: Place first cake on serving tray and top with half the frosting. Place second cake on top of frosting layer and top with remaining frosting.
- In a small bowl, whisk together matcha and powdered sugar. Use a sieve to dust over top of cake.
Matcha isn't JUST for lattes…Full recipe: http://dlsh.it/rMYDdi2
Julkaissut Delish Perjantaina 22. helmikuuta 2019