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Premium Japanese Matcha Cake with Cream Cheese Frosting
With this easy-to-follow matcha cake, you’ll have a delicious light and fluffy cake. Matcha lovers, this one’s for you.
What is Matcha? Dating back to the 8th century of making powdered tea from steam prepared dried leaves, it became extremely popular in the 12th century for its presumed benefits of boosting brain function, reducing stress levels, promoting healthy weight management, and improving sleep quality.
Ingredients
For the Cake:
- 1.5 cups butter
- 1.5 cups granulated sugar
- 4 eggs
- 1.5 cup flour
- 3 tsp baking powder
- 3 tsp cornstarch
- 3 ½ tablespoons Premium Japanese Organic Culinary Matcha Powder
- 3 tablespoons water
- Big pinch of salt
For the Frosting:
- 12 oz cream cheese
- 1 cup granulated sugar
- 1 cup heavy cream
- ½ tsp vanilla extract
- Pinch of salt
Directions
1. Preheat the oven to 350 F, grease and line three 8 inch pans with parchment paper.
2. Beat together the butter and sugar until light and fluffy.
3. Separate egg whites and yolks, add the yolks into the butter/sugar mixture and beat until combined.
4. In a separate bowl, whisk together the flour, baking powder, cornstarch, BareOrganics Culinary matcha, and salt.
5. Slowly combine the dry ingredients into the butter and sugar mixture.
6. Add in your water after fully combining wet and dry ingredients.
7. In a separate bowl with a stand mixer, beat the egg whites until stiff peaks form.
8. Gently incorporate half the egg whites into the cake batter.
9. Slowly fold in the other half of the egg whites, batter should be a thick, yet spreadable consistency.
10. Separate the batter into three cake pans.
11. Bake for 16-18 minutes.
Ingredients:
