Matcha powder is the common name for matcha, which is a steamed green ground into a fine powder with a traditional stone mill. It is the freshest and most nutritious tea product to date.
Due to its benefits of aiding digestion, reducing greasiness, weight loss, beauty enhancement, and acne removal, matcha is increasingly favored by beauty-conscious women today. Consequently, matcha cake, with its fresh appearance and refreshing, sweet taste, has also become more and more popular. Cake lovers, especially girls, simply can't resist matcha cake. Here are the recipes for 3 types of matcha cake.
Matcha Chiffon Cake
Matcha Chiffon Cake
Ingredients:
【Yolk Batter】
2 Egg Yolks
13g Fine Sugar
20g Water
20g Salad Oil / Vegetable Oil / Corn Oil
30-33g Cake Flour (all-purpose flour is fine)
1 tsp Matcha Powder
【Meringue】
2 Egg Whites
33g Fine Sugar
Instructions:
【Preparation】It's best to use refrigerated eggs. Separate the egg whites and yolks. Keep the egg whites in the refrigerator. Sift the cake flour and matcha powder together in advance.
【Making the Yolk Batter】Add sugar to the egg yolks and stir until dissolved. First, add water and stir for about 30 seconds. After mixing well, add oil and continue stirring until the mixture becomes smooth and fine. The emulsification is complete when the surface turns pale, but when gently stirred, the yolk mixture underneath is still a deep color. Emulsification works by breaking down the fat into tiny particles, allowing ingredients of different properties to mix. The final goal is to create a uniform emulsion of water and oil. An emulsified yolk batter can reduce oil-water separation, increase whipping power, and expand in volume. When mixed with the batter, it helps the cake become fluffy and soft, making its texture finer and more tender. It also reduces moisture loss during baking, resulting in a more moist product and delaying staling.
Sift the flour mixture again and add it all at once, stirring until the powder is just incorporated. The batter should be thick, not runny. If it's too thin, it means the emulsification wasn't sufficient, leading to poor mixing. You can now preheat the oven, 30°C higher than the target temperature.
【Making the Meringue】This recipe uses about half the weight of sugar compared to the egg whites, so the sugar can be added in three parts. First, beat at high speed until the mixture looks like the picture, then add one-third of the sugar.
Switch to medium speed and continue beating until the mixture turns white but no peak can be formed when the beater is lifted. This is when you add the second portion of sugar.
Continue beating. When small peaks start to form, add the remaining sugar and switch to low speed.
At the very end, turn off the mixer and give the bowl a final 1-2 turns with the beater. You should feel some resistance and be able to pull out a complete peak as shown in the picture. "Soft peak" is when the tip bends over at a low angle, less than 90 degrees. "Medium peak" is when the tip bends over at an angle just over 90 degrees. "Stiff peak" is when the tip stands straight up without bending. For a moist and tender texture, beat to medium or stiff peak. For those who are sensitive to the "wetness" of a chiffon cake and prefer a drier texture, beat to stiff peak.
【Combining Meringue and Yolk Batter】First, add 1/3 of the meringue to the yolk batter and mix until combined. Then, pour the mixed batter back into the remaining meringue and fold gently. Use a cutting or folding motion, but do not stir in circles.
【Baking】Pour the cake batter into the cake pan, smooth it with a small spatula, and give it a few gentle taps to release large air bubbles. Place it in the oven and reduce the temperature to 150°C. Bake for 50 minutes. A properly made batter should not release many large bubbles when tapped and should not have a pockmarked surface. If you do see large bubbles, pay closer attention to the previous steps next time.
【After Baking】Drop the cake from a height of 40cm onto the counter, then immediately invert it. PS: Drop it right-side up, not upside down, or it will be damaged. This drop helps release internal heat, lower the temperature, and burst air bubbles, equalizing the pressure inside and out to prevent the cake from collapsing. After it has cooled, gently run a knife around the edges of the cake to loosen it. Find an object on the table that is slightly taller than the pan but has a smaller base. Place the pan on top of this object and press down gently to easily remove the cake.
Matcha Red Bean Cake Roll
Matcha Cake Roll
Ingredients:
4 Eggs (approx. 50g each, standard size)
50-60g Sugar
50g Vegetable Oil
80g Cake Flour
90-100g Warm Water
8g Matcha Powder
150g Heavy Cream + 15g Sugar
Instructions:
【Preparation】Line the baking tray with parchment paper. Separate the egg yolks and whites. Mix the matcha powder with water and set aside.
【Making】Whisk the egg yolks and oil together.
Add the matcha water and continue to whisk.
Sift in the cake flour to make the yolk batter.
Beat the egg whites and sugar until medium peaks (soft peaks), where a large, soft hook forms. Do not beat to stiff peaks (sharp tips).
Add 1/3 of the meringue to the yolk batter and fold gently with a spatula. Then, pour the mixture back into the remaining 2/3 of the meringue and fold quickly, being careful not to deflate the batter.
【Baking】Pour the batter into the prepared baking tray and bake in the oven at 160-170°C for 18 or 15 minutes.
【After Baking】Remove the cake from the oven along with the parchment paper and place it on a wire rack. Let it cool down slightly, covered loosely with a piece of paper. Then, peel off the parchment paper, place a new piece of paper on the counter, spread the filling, and use a rolling pin to help you roll the cake up.
Matcha Cheesecake
Matcha No-Bake Cheesecake
Ingredients:
200g Cream Cheese
100g Sour Cream
170ml Heavy Cream
10g Matcha Powder (mixed with 5g fine sugar)
80g Digestive Biscuits
50g Butter
30g Hot Water
80g Fine Sugar
30ml Milk
10g Gelatin Sheets
25g Red Bean Paste
Instructions
【Making】Place the digestive biscuits in a resealable bag and crush them with a rolling pin. Melt the butter in the microwave using low power, then pour it into the crushed biscuits and mix well. Press the mixture into the bottom of a cake pan and refrigerate.
Let the cream cheese come to room temperature to soften, and soak the gelatin sheets in cold water until soft. Beat the softened cream cheese with fine sugar until it becomes pale, smooth, and free of lumps.
Add the sour cream and mix well.
Use the hot water to dissolve the matcha powder and 5g of sugar. Pour this into the cream cheese mixture from step 3 and mix well.
【Heating】Heat 30ml of milk and 20ml of heavy cream in a microwave-safe container. Add the softened gelatin sheets and stir until completely dissolved. Pour this into the matcha cream cheese mixture and mix well.
Whip the heavy cream to medium peaks (when you lift the beater, the cream slowly drips back down). Add the whipped cream to the mixture from step 5 in three parts, folding gently after each addition.
Add the red bean paste and mix until evenly distributed.
【Chilling】Pour the finished mixture into the cake pan with the pressed biscuit base. Refrigerate the cake for at least 4 hours to set.
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