Light & Fluffy Japanese Matcha Green Tea Cake

Matcha has this wonderful way of making you feel like you’re doing something a little fancy, even when you’re barely trying. This Japanese Style Fluffy Matcha Cake is one of those recipes that proves you don’t need a long ingredient list or a complicated method to end up with something truly yummy. It’s soft, it’s light, it’s gently earthy and that beautiful green color? It does all the talking for you.

And yes, this is a pretty simple cake and sometimes that’s exactly what you want. Not every bake needs to be a project. Sometimes you just want something simple, fluffy, not too sweet, that you can slice up and share with the people around you. This is that cake. Delicious and made for sharing.

Also the recipe here is the base no frosting, no filling — but this is very much a cake that loves a good topping. Think cream cheese frosting, whipped cream, chocolate ganache, or even a simple glaze. It also has a good consistency and works beautifully as a layer cake if you’re feeling ambitious! Let’s check the recipe!

Light & Fluffy Japanese Matcha Green Tea Cake

Servings: 8
Time: 1hr
Difficulty: Normal
Rating: ★★★★★
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Yeah this is another of my old recipes! But i liked it, its a simple cake with a nice hint of matcha, but nothing too crazy, just a soft yummy sweet cake, perfect if you want to introduce someone gently to some matcha hehehe ;D

Ingredients

Eggs – 3 (L)
Sugar – 140g
Flour – 100g
Matcha – 10g (+/- 1 Heaped Teaspoon)
Milk – 50ml (Semi-Skimmed)
Butter – 30g

Directions

Start by preparing a baking pan (I used a large square one, but if you want a smaller cake, you can use smaller round pans), greased with butter and lined with parchment paper.
Next, separate the egg whites from the yolks and whisk the egg whites until stiff.

Once they are stiff, gradually add the sugar to the egg whites, just as if you were making a meringue, adding more until you have no more sugar and you have a well-formed meringue (you can see when you create peaks in the meringue, they will remain firm without moving).
Now add the yolks one by one to the meringue until they are well mixed.

Now add the sifted flour and matcha (Japanese powdered green tea) to the dough and stir with a wooden spoon until everything is well incorporated (do not whisk!).
Add the butter and milk and microwave for about 60 seconds until everything is hot and dissolved.
Stir the butter and milk mixture and let it cool slightly until it is just warm.
Finally, add the butter and milk mixture little by little (in 4 parts), mixing without beating the mixture. At this point, the goal is to mix without stirring the dough too much.

Pour the batter into the pan, tap the pan on the table a couple of times, just enough to push the air to the surface, and bake in a preheated oven at 180ºC (340°F) for about 30 to 40 minutes.
To see if it is ready, insert a toothpick into the center of the cake. If the toothpick comes out dry, the cake is ready. Remove it from the oven and take it out of the pan while still hot, but without removing the paper. Turn it upside down and put the pan back on top. This will ensure that the cake stays moist and perfectly straight.

After 3 to 4 minutes, you can remove the pan and eat it! Or decorate it or use it with other cakes! ;D Enjoy!

Notes & Tips: Matcha quality matters. For the best flavor and that vivid green color, use culinary grade matcha. Ceremonial grade works too, but it’s a bit of a splurge for baking save that for your morning tea.

Always sift your flour and matcha together before folding them in. Matcha clumps easily and no one wants a green pocket of bitterness in their slice.

Be gentle! The entire structure of this cake comes from that meringue base. Once the flour is in, fold slowly and deliberately, think yoga, not cardio.

Don’t skip the pan tap. Those two taps on the counter before going into the oven really do help release trapped air bubbles and give you a more even crumb.

Ohhh and The upside down trick works. Flipping the warm cake and placing the pan back on top keeps it from collapsing as it cools, it’s a small step that makes a real difference.

Frosting pairings that work especially well, cream cheese frosting, white chocolate ganache, matcha whipped cream, or even a simple dusting of powdered sugar if you want to keep things understated.

This recipe for Light & Fluffy Japanese Matcha Green Tea Cake was originally created on BakeAfter.com. Esta receita de Bolo de Matcha Chá Verde foi publicada em português no Iguaria.com.