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Processing
2 hours
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Difficulty
Easy
Matcha green tea sponge cake is a popular cake loved by young people and matcha enthusiasts for its rich, refreshing green tea flavor and simple preparation. Let’s get into the kitchen with TasteVN right away!
Ingredients for Matcha Green Tea Cake For 5 people
Eggs 155 gr Sugar 90 gr Honey 10 gr Vanilla extract 2 gr Unsalted butter 40 gr Milk 45 gr Green tea powder 115 gr Sugar 45 gr Hot fresh cream 20 gr White chocolate 60 gr Whipping Cream 250 gr (Fresh cream) Cake flour 95 gr Gelatin powder 2 gr (1 sheet of gelatin) Cream Cheese 150 gr (Cream cheese) Unsweetened fresh milk 45 gr
How to make Matcha Green Tea Cake
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Whip the whole eggs
Combine 155g of eggs, 90g of sugar, 10g of honey, and 29g of vanilla extract into a mixing bowl and whisk the eggs using a double boiler method. Place a pot of hot water underneath, with the mixing bowl on top (you should use a thick bowl to avoid overheating the eggs), the water underneath should be at a temperature of about 40 – 50 degrees Celsius. Whisk until the temperature of the eggs reaches about 40 degrees Celsius, then remove it.
Then use a hand mixer to whip the eggs until they reach a thick, smooth state, with an off-white color, and when you lift the whisk, the mixture forms peaks.
Note:
- The eggs must be at room temperature; if the eggs are taken from the refrigerator, let them warm up before performing this step.
- Whisk the eggs in one direction and ensure the eggs are whipped to a thick state; otherwise, when mixing in the flour, the air bubbles in the eggs will easily break and result in a poorly risen cake.
- Warming the eggs helps them whip better, reduces large air bubbles, and stabilizes the cake’s structure.
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Mix the flour
Sift 95g of cake flour and 10g of matcha powder into the whipped eggs, then use a spatula to gently fold the mixture, scooping from the bottom up to avoid breaking the air bubbles, which would prevent the cake from rising beautifully.
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Mix the flour with butter
Add 30g of unsalted butter that has been melted and cooled to about 50 – 60 degrees Celsius together with 45g of unsweetened fresh milk, then use a mixer to blend well, after that add a little of the flour mixture and use an egg beater to mix evenly.
Once the flour and butter are well combined, add them to the remaining egg flour mixture, using a spatula to fold and lift from the bottom to ensure all ingredients are well blended.
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Pour into the mold and bake the cake
Preheat the oven at 170 degrees Celsius for 15 minutes to stabilize the temperature. Continue to pour the cake mixture into an 18cm diameter mold that has been lined with baking paper.
Then slowly pour the batter in, tap the mold on the table to break any large air bubbles, place the cake in the oven and bake at 170 degrees Celsius for 35 minutes.
After baking, let the cake cool completely before decorating.
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Make green tea cream cheese mixture
Put 200g of cream cheese and 45g of sugar into a bowl, use a mixer to beat the mixture until it becomes soft, use a spatula to mix the mixture more evenly, then sift 5g of green tea powder into it. Continue to use the mixer and beat the mixture until it is well blended. Then let it cool to cover the cake evenly.
Add 250g of fresh cream to the mixture and use a mixer to beat until the mixture is soft and peaks form. If you beat it too stiff, the mixture will easily separate.
Add 5g of green tea powder to 200g of warm fresh cream and mix well with a spatula. Then place a bowl of 60g of white chocolate into a pot of hot water to melt the chocolate, then add 8g of unsalted butter along with a little of the green tea cream cheese mixture, then add 2g of gelatin sheets, stirring until the mixture dissolves. Wait for the mixture to cool slightly before putting it into a piping bag to make the topping.
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Decorate and finish the cream cake
When the cake has cooled, use the green tea cream cheese mixture to spread evenly and smooth the entire cake, then place the cake in the refrigerator for 1 hour. Take the cake out and use the mixture in the piping bag to decorate and top the cake according to your preference!
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Final product
You can sprinkle matcha green tea powder on the cake according to your preference, and decorate with green tea leaves. Thus, you have completed the green tea cream cheese cake! The gentle sweetness and refreshing flavor of green tea combined with the alluring aroma of cheese will surely become a favorite dish for green tea lovers!
Tips for successful execution and storage:
- The eggs used for baking must be fresh; otherwise, the beaten eggs will not whip well. Beating the eggs must be done correctly; otherwise, the cake will rise poorly and may have an off smell.
- If the cake base has been left overnight and has absorbed moisture and become wet, just wait for the cake to dry, then wrap it and put it in the freezer. When you need to use it, simply thaw it out and it’s ready to go.
- You can substitute fresh whipping cream with butter cream or topping cream.
- Leftover fresh whipping cream can be stored in the refrigerator; clean the cream that sticks to the lid, tightly wrap it with plastic wrap, and place it in the fridge. This method will keep the whipping cream for about half a month.
- To store cream cheese, when using it, you should use a clean knife or spoon to cut it, then tightly wrap the remaining cream cheese and place it in the refrigerator. If the cream cheese has frozen, add a little sweetened fresh milk to the cream cheese, blend everything in a blender until smooth, and it can be used as normal. The amount of milk added depends on the desired thickness of the finished cream cheese.
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So the green tea sponge cake is incredibly delicious and has been completed! Let’s get into the kitchen and try making it right away! Wishing you success.
*Reference source and recipe from the channel Cooking tree
