We hope you had a wonderful Mother’s Day with your loved ones! Today we have another great matcha recipe to help us get creative. This recipe is a simple and delicious dessert for your dinner table - Homemade Matcha Green Tea Cake by Karen aka @karenkyt
Karen is a foodie from Hong Kong who is currently studying in London. She is a popular food blogger who loves to share her experiences with everyone about what and where to eat in Hong Kong, especially when it comes to desserts.
She is also a matcha fan, having created her own matcha dessert recipes and documented them on social media. You can check them out at:
This homemade matcha cake tastes like Japanese baked cheesecake, but is moister, lighter and fluffier. The matcha flavour is delightfully rich as lots of matcha powder is added to fully satisfy matcha cravings.
Some sweetened red bean paste and honey are included in the topping, which creates additional deliciousness for this scrumptious cake.
Anyway, it’s time for us to start baking!
Home-baked Matcha Cake
- 3 large egg yolks
85g (3 oz, or ½ cup minus 1 Tbsp) sugar
- 40 ml (3 tbsp) vegetable oil
- 60 ml (4 tbsp) water
- 75g (2.6 oz, or about ⅔ cup) cake flour
- 10g (0.4 oz or 1 heaping tbsp) matcha
- 1 tsp baking powder
- 3 large egg whites
- 17-cm (about 7”) chiffon cake pan
- Whisk egg yolks & ⅓ of the sugar in a large bowl
- Sift cake flour, matcha, & baking powder together into the egg yolk mixture in 3 separate times
- Add oil & water into the mixture, whisk until totally incorporated (make sure no lumps)
- Add ⅓ of the remaining sugar and continue whipping
- Increase the stand mixer speed to high (speed 10) after 30 secs or so
- Add the rest of sugar slowly in small increments
- Continue whisking for about 2 mins, until stiff peaks form (To check on stiff peaks, pull up your whisk and see if you can make strong 'peak' that stays still without bending down)
- Whip the egg whites with a stand mixer on medium low speed (speed 4) till opaque, foamy and bubbly
- Fold in ⅓ of the beaten egg whites into the flour mixture using spatula until incorporated
- Fold in the remaining egg whites in 2-3 increments, mix gently but quickly until it’s homogeneous
- Pour the mixture into the ungreased cake pan and tap the pan a few times on the countertop to release the air bubbles
- Bake in a preheated oven (170C or 340F) for 30 mins or until a toothpick inserted comes out clean
- Cool the cake upside down: stick the pan on a tall heavy bottle, leave until cake is completely cool before removing it from the pan
- Run a thin sharp knife or thin offset spatula around the cake, place the serving plate on top and flip over. The cake will pop out easily. Enjoy
This simple but gorgeous Matcha Homemade Cake definitely brighten you and your loved one at dinner after the tiring work day.
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