You may think it’s bizarre that you can make a cake using tea leaves ground up into a powder, but the Matcha used to create this Green Tea & White Chocolate Cake actually makes this cake what it is, and that’s super light, spongy, moist, airy, green, and above all delicious.
Macha really is a magic ingredient that can be used in a variety of ways, and recipes, and with some truly impressive results. Check back tomorrow when we’ll have a full post about Matcha, but for now here’s just a small slice of what can be achieved using this green powder.
Matcha Green Tea & White Chocolate Cake Recipe
• 2 1/4 cups of all purpose flour
• 2 teaspoons of baking powder
• 1 1/2 cups of caster sugar
• 3/4 teaspoons of salt
• 1/2 cups of vegetable oil
• 6 large egg yolks
• 3/4 cups of water
• 10 large egg whites (about 1 1/3 cups)
• 2 tablespoons of good quality matcha powder
• 2 cups of chopped white chocolate (do not use chips)
• 4 cups of cold heavy cream
• 2 6-inch spring form pans or 1 10-inch spring form pan
• Preheat the oven to 325 degrees.
• Line the bottom of two 6 inch spring form pans with parchment paper or 1 deep 10-inch pan with parchment paper.
• Sift the flour, match powder and baking powder in a large mixing bowl. Add 1 1/4 cups of sugar, add the salt and whisk to combine.
• In a small bowl, whisk oil, egg yolks and water together.
• Add yolk mixture to the flour mixture and whisk quickly until smooth.
• Place the egg whites in a very clean mixing bowl. I usually wipe down the bowl and the whisk attachment with a paper towel soaked in white vinegar. Using the mixer fitted with a whisk attachment, beat on medium speed until frothy and beat until whites hold soft peaks. Slowly add the remaining 1/4 cup of sugar and beat on medium-high speed until whites hold firm, shiny peaks.
• Using a rubber spatula, scoop about 1/3rd of the whites into the yolk mixture and gently fold to lighten the batter. Fold in the remaining whites just until combined. Be careful not to over mix and deflate the whites.
• Pour the batter int he prepared pans, smooth the top with a spatula. Bake until a cake tester comes out clean, about 50-60 minutes.
• Allow the cakes to cool in the pan on a wire rack. Unmold by running a thin knife along the sides to loosen the pan. Invert and peel off the parchment. Cool to room temperature and split the each cake into 2 layers or your one cake, if using a 10 inch cake pan, into 2 layers. The cake can stay wrapped tightly in plastic wrap in the refrigerator for up to 4 days and in the freezer for 1 month.
• To make the white chocolate whipped cream, fill a medium pot halfway with water and bring water to a boil. Lower to a simmer and place a bowl over the pot (without it touching the water) to create a double boiler. Add the chocolate to the bowl and stir with a wooden spoon constantly until melted. Alternatively you can melt the chocolate in a microwave by heating it for 30 seconds and stirring with a spoon. The chocolate won’t be fully melted but then heat in 15 second intervals until almost melted. Continue stirring the chocolate until the residual heat melts the rest of the chocolate. Allow the white chocolate to cool to room temperature.
• In a stand mixer fitted with the whisk, add 2 cups of cold heavy cream into the bowl and begin whisking on medium high heat until the whisk begins to create tracks in the cream. Slowly add the chocolate in with the mixer running. Add the remaining cold cream and whisk until the cream holds stiff peaks. Be careful not to over-whisk into thick lumpy cream!
• Place the first layer of cake down and frost the top with white chocolate whipped cream and repeat until all layers have the whipped cream in between. Then frost the entire outside of the cake with the rest of the whipped cream.
• Decorate with flowers.
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