The spongy texture of shortcake filled with immense Matcha flavour accompanied with refreshingly sour-sweet strawberries could simply melt in your melt on your high tea chill out.
Matcha Strawberry cake has always been one of the top to-bakes on my list and I conquered it on my first try. With references to several online recipes and ideas, I combined texture of Japanese Strawberry Shortcake to serve with green tea flavour and replaced the too-much-will-make-me-sick whipped cream to cream cheese frosting. Thankfully, it worked out fine and tasted better than expected.
I presented my it with the look of a naked cake to prevent the cream cheese from overpowering the matcha flavour. However, do note that naked cake would be best consumed within 2-3 days as the exposed areas of the cake tend to dry out in the fridge. Enjoy the recipe!
Ingredients:
Sponge Cake
2 Eggs *room temperature
60g Granulated Sugar
20g Melted Unsalted Butter
60g Cake flour
10g of Matcha powder
Note: If you do not have cake flour at home, measure out 1 cup of all-purpose flour. Remove 2 tablespoons of all-purpose flour and place it back in your flour canister. Replace the removed all-purpose flour with 2 tablespoons of cornstarch. Sift flour 5 times to fully incorporate. Weight out 60g
Decoration:
Cream Cheese Frosting
120g of Unsalted Butter
120g of Cream Cheese
2 cups of Icing Sugar
1 tsp of Vanilla extract
Fresh strawberries
Directions:
Sponge Cake
1. Line the round cake pan with parchment paper. Preheat the oven to 170C
2. Beat eggs with wire whisk in a metal bowl. Mix sugar and place it over a bowl of hot water and melt the sugar and warm them up to body temperature. Then remove from the hot water and beat the batter on high speed with an electric mixer until white and fluffy. Then on low speed, beat for about a minute to set the texture.
3. Sift in flour and matcha powder mixture little by little and gently cut through the mixture with wire whisk until somewhat combined. Then using spatula, sprinkle melted butter, and quickly lift up the batter to mix.
4. Pour the batter from heights of 11 inches (30 cm) into the pan (like ribbon) and drop the pan lightly on the counter to raise the air bubbles out of the batter.
5. Bake at 170C (338F) for 25 minutes.
6. Place a cutting board and a paper towel on a wire rack. Then place the cake pan upside down and cool with the pan on top.
7. When it's completely cool, use a knife and slice the cake into two layers. Otherwise, wrap with plastic wrap and rest the sponge cake in the fridge for a few hours. *you can store it in the fridge for 2 to 3 days and decorate the cake when needed
Cream Cheese Frosting
1. In a large bowl, beat together the butter and cream cheese with an electric mixer
2. With the mixer on low speed, add the powdered sugar a cup at a time until smooth and creamy
3. Beat in the vanilla extract
With references from:
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