Extremely soft and moist sandwich recipe! Very delicious and easy! Green tea (Matcha) cake

Ingredients

• 50 g Vegetable Oil (neutral oil such as canola or sunflower)
• 8 g Matcha Powder (culinary‑grade, sifted before use)
• 70 g Whole Milk (room temperature)
• 65 g Cake Flour (sifted twice for extra lightness)
• 5 pieces Eggs (separate yolks and whites; yolks go into batter, whites for meringue)
• 2 g Fresh Lemon Juice (helps stabilize the meringue)
• 65 g Granulated Sugar (divided into three equal parts for the meringue; extra 25 g for the whipped cream filling)
• 60 g Whipping Cream (for the matcha‑infused cream layer)
• 6 g Matcha Powder (for the matcha‑infused cream layer)
• 60 g Mascarpone Cheese (room temperature, smooth)
• 180 g Whipping Cream (for the final whipped‑cream topping)
• 25 g Granulated Sugar (sweetens the whipped‑cream topping)

Instructions

1. Prepare Dry Ingredients

   Sift the cake flour into a bowl and set aside. Measure 8 g of matcha powder for the batter.

   Time: PT5M

2. Combine Oil, Matcha, and Milk

   In a large mixing bowl, whisk together 50 g vegetable oil, the 8 g matcha powder, and 70 g whole milk until smooth.

   Time: PT3M

3. Incorporate Flour

   Gradually add the sifted cake flour to the liquid mixture, stirring gently until just combined.

   Time: PT2M

4. Add Egg Yolks

   Separate the eggs. Drop the 5 egg yolks into the batter and whisk until fully incorporated.

   Time: PT3M

5. Make the Meringue

   In a clean bowl, add 2 g lemon juice to the 5 egg whites. Beat on medium‑high speed. When large “fish‑eye” bubbles appear, add 1/3 of the 65 g sugar (≈22 g). Continue beating; when small bubbles appear, add another third of the sugar. Keep beating, adding the final third of sugar when the whites form soft peaks. Finally, switch to medium‑low speed and beat until stiff, glossy peaks form.

   Time: PT10M

6. Fold Meringue into Batter

   Take about one‑third of the meringue and gently fold it into the batter using a spatula. Once incorporated, fold in the remaining meringue until the mixture is uniform and airy.

   Time: PT5M

7. Prepare Baking Dish and Transfer Batter

   Grease the 28 × 28 cm baking dish with a thin layer of oil or butter. Pour the batter in, then tap the dish twice on the counter to release large air bubbles.

   Time: PT3M

8. Bake the Cake

   Place the dish in the middle rack of a pre‑heated oven and bake at 140 °C (280 °F) for 25 minutes. The cake should be lightly golden and spring back when touched.

   Time: PT25M

   Temperature: 140°C

9. Cool and Moisturize

   Remove the cake from the oven, let it sit on the baking sheet for 5 minutes, then transfer to a cooling rack. Cover loosely with parchment paper to retain moisture while it cools completely.

   Time: PT10M

10. Prepare Matcha Cream Layer

    In a small bowl, whisk 60 g whipping cream with the remaining 6 g matcha powder until smooth and slightly thickened. Set aside.

    Time: PT5M

11. Whip Mascarpone Cream

    In a clean bowl, whip 180 g whipping cream with 25 g sugar on medium‑low speed until soft peaks form. Gently fold in 60 g mascarpone cheese until the topping is smooth and glossy.

    Time: PT5M

12. Assemble the Cake Sandwich

    Using a sharp knife, cut the cooled cake horizontally into two equal layers. Spread the matcha‑cream mixture evenly over the bottom layer, then place the top layer on top. Spread the mascarpone whipped cream over the top of the cake and smooth with a spatula.

    Time: PT5M

13. Final Chill (Optional)

    Refrigerate the assembled cake for at least 2 hours to set the filling and enhance flavor.

    Time: PT2H

Nutrition Facts

Calories

650

Protein

10 g

Carbohydrates

70 g

Fat

40 g

Fiber

1 g