Christmas is coming!
To help you celebrate the holiday season (while remaining healthy) Kenko Tea has put together a feast of delicious recipes, starting with this Matcha Vanilla Yoghurt Frosting Green Tea Cake by the lovely Clarissa from @run_wilde.
Clarissa is 16 years old and from Brisbane where she cooks up a storm, creating healthy, seasonal dishes to inspire and nourish. She shares them all on her wonderfully curated social media channels:
Christmas can be a time of heavy puddings and fattening desserts – but Clarissa’s Matcha Vanilla Yoghurt Frosting Green Tea Cake is the perfect way to end your Yuletide feast.
It’s rich, smooth and delicious, using flavorsome green tea for a healthy twist and smooth, creamy vanilla frosting made with honey-sweet yoghurt for natural sweetness.
So in the spirit of the season, let’s get the party started!
Matcha Vanilla Yoghurt Frosting Green Tea Cake
- 2 tsp matcha powder
- 4 egg yolks
- 4 egg whites
- 10 g (about 2 and 1/2 tsp) light cane sugar
- 30 g (about 2 tbsp and 1 tsp) flavourless oil (I used grapeseed)
- 40 grams (1/3 cup) cake flour
- 1 tsp lemon juice
- 45 g (about 3 and 3/4 tbsp) light cane sugar
Vanilla Yogurt Frosting
- 1/2 cup honey sweetened yoghurt
- 1 tsp vanilla extract
- Pistachio/Roasted hazelnut pieces
- Sprinkle of matcha
- Pre-heat oven to 160 Celsius
- Grease oil on the wall of 2 cake pans that are lined with baking paper
- Combine matcha powder with 1 tbsp & 1 tsp hot water in a small bowl
- Stir until matcha is fully dissolved in the water
- Add in another 2 tbsp of cool water to matcha and whisk until thoroughly mixed
- Combine egg yolks and sugar in a large bowl until the sugar is fully dissolved and incorporated into the egg yolk
- Add oil then mix well
- Pour in matcha mixture and whisk until mixed evenly
- Mix in flour until mixed evenly (it’s ok to be a little bit lumpy).
- Whisk egg whites at low speed in a medium bowl until foaming (1 minute)
- Stop mixer then add in lemon juice
- Mix again at medium speed until the foam bubbles become tiny, firm & even (3 minutes)
- Add sugar slowly and mix (high speed) until firmly peaked
- Add half of the whipped egg white into the egg yolk mixture
- Mix gently until the whipped egg white is just mixed
- Mix the rest of the whipped egg white until fully incorporated
- Fold the batter gently using a rubber spatula until mixed, consistent & pale green colour
- Pour the batter into the cake pans, slowly and from about 30 cm high
- Jiggle pans till batter is level
- Bake for 55 mins or until the middle of the cake doesn't make a 'squishing' sound when pressed gently
- Move the cake pan to the bottom rack if the surface turns brown
- Continue to bake until cooked thoroughly
- Remove the cake from the oven
- Have 1-2 towels on the table, drop the pans at 30-cm height onto the towels about 3 times (helps prevent cake shrinking)
- Flip the cake pans and allow the cakes to cool upside down on a cooling rack.
- Use a knife to separate the cake from the pan when it’s cooled
- Flip the pan to place the cake onto a plate
- Peel off and discard the parchment.
Frosting & Topping
- Whisk yoghurt until smooth in a bowl while waiting for the cake to cool
- Mix in vanilla extract until fully incorporated.
- Top yogurt frosting and desired toppings, then enjoy~
This cake is the ideal dessert for your Christmas party – or any time of year!
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