Matcha Green Tea Cake
A tender, single-layer matcha butter cake finished with lightly sweetened whipped cream.
Instructions
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Step 1
Heat the oven to 175°C. Line the base of the cake pan with baking parchment and lightly prepare the sides to release the cake cleanly.
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Step 2
Sift the flour, matcha powder, baking powder, and salt into a mixing bowl, then whisk until evenly colored.
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Step 3
Beat the softened butter and granulated sugar in a separate mixing bowl until pale and fluffy.
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Step 4
Beat in the eggs one at a time, mixing well after each addition. Mix in the vanilla extract.
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Step 5
Fold in the prepared dry mixture in three additions, alternating with the milk in two additions. Stop as soon as no dry streaks remain.
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Step 6
Spread the batter evenly in the cake pan. Bake at 175°C for 30–35 minutes, until the center springs back lightly and a tester comes out without wet batter.
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Step 7
Cool the cake in the pan for 10 minutes, then turn it onto a wire rack, remove the parchment, and let it cool completely.
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Step 8
Beat the cold heavy cream and powdered sugar in a clean mixing bowl until medium peaks form.
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Step 9
Spread the whipped cream over the cooled cake. Slice and serve, or refrigerate until needed.
Nutrition (Estimated)
Food safety
Caution: medium
Do not consume raw batter. Refrigerate the finished cake within 2 hours, keep it covered, and use it within 3 days.
Risk factors
- Raw egg in uncooked batter
- Perishable whipped-cream topping
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