Matcha Cake Stack with Matcha Cream

Matcha Cake Stack with Matcha Cream


4 egg whites
1/2 tsp cream of tartar
40 g castor sugar
4 egg yolks
30 g castor sugar
35 g cake flour
10 g Matcha powder

Matcha Whipped Cream

120 ml heavy whipping cream
1 Tbsp castor sugar
1 Tbsp Matcha powder


Preheat your oven to 170°C. Using a hand whisk or an electric mixer, whisk yolks and 30 g sugar until pale and fluffy, around 5 mins. Sift in cake flour and matcha powder and fold until combined.

In a separate mixing bowl, whisk egg whites on low speed until soft peaks formed. Add cream of tartar and sugar a spoonful at a time while the mixer is running. Beat on high speed till stiff peaks formed. Fold 1/3 of the whites into the yolk batter till combined. Fold in the rest of the meringue until homogeneous.

Pour batter into a baking tray lined with parchment paper and bang the tray against the counter top for a few times to get rid of air bubbles. Bake in a preheated oven for approximately 20 mins. Let cool and cut into desired shapes.

For The Matcha Cream

Whisk heavy cream, matcha powder and sugar until stiff peaks can be formed.

Credits: My Food Fever

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