Light and fluffy matcha sponge cake soaked in a three-milk mixture and topped with a silky layer of matcha whipped creamÂ
Author:Catherine Zhang
Prep Time:30 minutes
Cook Time:60 minutes
Total Time:1 hour 30 minutes
Yield:6 slices 1x
Category:Cake
Method:Easy
Cuisine:Asian Fusion
Ingredients
Scale
Matcha Sponge Cake
5Â Egg yolks
25g Granulated sugar (2 tbsp)
60g Vegetable oil (¼ cup)
80ml Milk (â…“ cup)
98g All-purpose flour (¾ cup1 tbsp)
18g Matcha powder (3 tbsp)
1 ½ tsp Baking powder
5Â Egg whites
65g Granulated sugar (II) (⅓ cup)
3 Milk Soak
120ml Sweetened condensed milk (1/2 cup)
120ml Evaporated milk (1/2 cup)
120ml Fresh whole milk (1/2 cup)
2 tsp Matcha powder
Whipped Cream Topping
480ml Heavy cream (2 cups)
65g Granulated sugar (1/3 cup)
1 tbsp Matcha powder
Matcha powder, to serve
Instructions
Matcha Sponge Cake
Preheat the oven to 160C/320F
Line a 8 x 8 inch /20 x 20cm square cake tin with baking paper
Whisk together the egg yolks, milk, sugar (I) and vegetable oil in a medium bowl until smooth
Sift in the flour, baking powder, and matcha powder, and whisk until just combined, set aside
In the bowl of a stand mixer fitted with a whisk attachment or in a large bowl with an electric mixer whisk the egg whites until soft peaks
Add the sugar (II) and whisk on medium-high until stiff peaks
Add 1/3 of the meringue into the egg yolk mixture and whisk until combined
Transfer the egg yolk mixture to the remaining meringue and fold with a rubber spatula until just combined
Pour the cake batter into the prepared pan and bake for 50-60 minutes, or until the cake springs back when pressed and a toothpick inserted in the centre comes out clean
Remove from the oven and allow to cool completely on a wire rack
Peel the baking paper off the cake
Reline the cake tin with baking paper and place the cake back into the tin
Poke holes all over the cake with a fork or skewer
3 Milk Soak
Combine the condensed milk and matcha powder in a large jug and mix until completely smooth
Add the evaporated milk, and whole milk and whisk until well combined
Slowly drizzle the milk mixture over the cake, then cover it with plastic wrap
Put the cake in the refrigerator to soak for at least 1 hour or overnight
Whipped Cream Topping
Combine the cream and sugar in the bowl of a stand mixer fitted with a whisk attachment or a large bowl with an electric mixer
Sift in the matcha powder
Whisk the cream on high speed until it reaches stiff peaks
Remove the cake from the tin and top it with the whipped cream, smoothening off the top and sides
Trim the edges, cut into 6 slices, dust with matcha powder and serve!