Matcha cream cake, the perfect balance of bitterness and sweetness, irresistible.

Name: Matcha cream cake, the perfect balance of bitterness and sweetness, irresistible.
Yield: 4 servings
Cuisine: Baking
Ingredients: 4 piece Egg; 50 g Corn oil; 60 g Milk; 50 g low-gluten flour; 10 g Matcha powder; 45 g Granulated sugar; 5 g Lemon juice; 30 g Hot milk; 6 g Matcha powder; 300 g Light cream; 30 g white sugar

Matcha cream cake: egg, corn oil and milk in a few quick steps, baked until light, fluffy and golden. Great for beginners and experienced home cooks alike.

0 minNewMedium Baking Bake Sweet

Instructions

1
4 eggs, first separate the yolks and whites and set aside. Note: freezing the egg whites for 10 minutes will make them whip more stably.
2
50 grams of corn oil and 60 grams of milk, mix and emulsify evenly.
3
Sift in 50 grams of cake flour and 10 grams of matcha powder.
4
Stir in a Z-shaped motion until the color is uniform.
5
4 egg yolks, added in two batches while stirring.
6
Stir until smooth and uniform.
7
4 egg whites, 5 grams of lemon juice, beat them first, then use it when large bubbles appear like fish eyes.
8
Add 45 grams of white sugar in two separate portions while whipping.
9
Whip until it forms a large hook with elasticity.
10
Take 1/3 of the beaten egg whites and add it to the egg yolk mixture.
11
Mix until the color is uniform.
12
Take another 1/3 of the egg white mixture and add it to the egg yolk mixture.
13
Mix until the color is uniform.
14
Pour all the matcha paste back into the egg white mixture.
15
Mix until the color is uniform.
16
Line the mold with parchment paper and pour in from a height of 20 cm.
17
Smooth the batter and tap a few times to remove large air bubbles.
18
Preheat the oven to 150℃ and bake for 30 minutes.
19
Take it out after baking, remove it from the mold, and let it cool.
20
Sift 6 grams of matcha powder to remove large particles, add 30 grams of hot milk, and stir into a uniformly colored paste, then set aside.
21
300 grams of light cream and 30 grams of granulated sugar, whipped until textured; the cream should not fall out if you turn the bowl upside down.
22
First, take half of the cream and put it into a piping bag, then refrigerate it for later use.
23
Pour the other half of the cream into the matcha mixture from earlier.
24
Mix with a spatula until the color is even, then put it into a piping bag.
25
Remove the cake from the mold.
26
Cut into 4 pieces of the same size.
27
Layer the cake sponge and pipe on two kinds of cream.
28
Just repeat this operation 4 times.
29
Matcha cream cake, done O(∩_∩)O
30
A fresh aroma of matcha wafts into the nose, as if being immersed in a lush green tea garden.
31
That subtle aroma of tea carries a hint of bitterness, yet it perfectly balances the sweetness of the cream, instantly immersing one in delight.
32
The perfect balance of bitterness and sweetness makes it irresistible, one bite after another.