Hello everybody, hope you’re having an amazing day today. Today, we’re going to prepare a special dish, macha cake. It is one of my favorites. This time, I’m gonna make it a little bit unique. This is gonna smell and look delicious.
Macha Cake is one of the most popular of current trending meals on earth. It is easy, it’s fast, it tastes yummy. It’s appreciated by millions daily. They are fine and they look wonderful. Macha Cake is something that I’ve loved my entire life.
Read Customer Reviews & Find Best Sellers. In a large bowl using a hand mixer, beat together butter and sugar until light and. I used about half of my matcha powder to make this cake.
To get started with this recipe, we have to first prepare a few ingredients. You can cook macha cake using 15 ingredients and 13 steps. Here is how you cook that.
The ingredients needed to make Macha Cake:
- Take green tea
- Take 5 grams green tea
- Take 20 grams boiling water
- Get 30 grams water
- Make ready Cake
- Make ready 4 egg yolks
- Prepare 10 grams sugar
- Take 30 grams vegetable oil
- Get 40 grams flour
- Take 4 egg whites
- Get 45 grams powdered sugar
- Take 1/4 tsp fresh lemon juice
- Get topping
- Make ready 200 grams dairy cream
- Make ready 1 tsp green tea powdered
Add the whipping cream and mix well, scraping down sides as needed. Sift in cake flour and mix until well incorporated. Tip: Do not over-mix the cream cheese mixture. Put the cream, chocolate and matcha powder in a saucepan and heat very gently, stirring until the chocolate has melted and the matcha is well mixed in.
Instructions to make Macha Cake:
- For the green tea add 20 g boiling water; mix till smooth; add 30 g room temperature water; mix
- Preheat oven to 160°C. Measure ingredients for cake and prepare green tea as detailed above.
- Whisk 10 g castor sugar with egg yolks till dissolved.
- Add corn oil. Whisk till just combined.
- Add green tea. Whisk will just thoroughly mixed.
- Sift cake flour into mixture. Whisk till just thoroughly mixed but small lumps are still visible.
- Separately whisk egg whites till frothy. Add lemon juice. Whisk till thick foam forms.
- Gradually add 45 g castor sugar whilst still whisking. Continue to whisk till firm peak stage
- Add half of egg whites. Mix with whisk till almost even. Add remaining egg whites. Mix with whisk till almost even. Scrape down and fold with spatula till just evenly mixed, banging mixing bowl against worktop 2-3 times.
- Pour batter into 20 x 12 x 7.5 cm cake pan, slowly and from about 30 cm high. Jiggle pan till batter is level.
- Place cake pan holding batter in 23 x 15 cm cake pan. Tuck cardboard between 2 pans. Bake till middle of cake doesn't make squishing sound when pressed gently, about 55 minutes.
- To make whipped cream, whisk cream till just thick enough to hold its shape. Add green tea powder. Whisk till evenly mixed and cream is dead stiff.
- To assemble, cut cake horizontally with serrated knife or cake slicer into 2 equal halves. Set aside bottom half of cake. Invert top half so that cut side faces up. Spread with half of whipped cream. Top with remaining half of cake, cut side down. Spread with remaining whipped cream. Smooth top. Trim about 1 cm from 4 edges. Transfer cake to serving plate. Refrigerate till ready to serve. Enjoy trimmings whilst waiting.
Remove the cake from the fridge and unwrap the tin. Invert the cake onto a cake stand or plate and remove from the tin and the cling film. Pour half of the cake batter into one baking pan, and the other half into the other baking pan. To check, stick a toothpick in the middle of the cake. If the toothpick comes out clean, then the cake is ready.
So that is going to wrap it up with this exceptional food macha cake recipe. Thank you very much for reading. I’m confident that you will make this at home. There is gonna be more interesting food in home recipes coming up. Don’t forget to save this page in your browser, and share it to your family, friends and colleague. Thanks again for reading. Go on get cooking!
