|Light and fluffy matcha genoise cake is filled with a whipped white chocolate filling and topped with a matcha white chocolate ganache.|
Anyway, enough drooling over the recipe index, which I’m pretty sure, you are well acquainted with. When Kayle asked her blogging friends to help her while she gets settled at home in Ohio, I was instantly excited she invited me to hang out on her fabulous blog but I also panicked as I started thinking what should I share? I was intimidated at first but then I did what I love doing the most and baked a cake! Who doesn't love a slice of cake, right?
This matcha cake is not an ordinary cake though. It's a genoise cake, which is the softest and fluffiest form of cake you can possibly have. And surprisingly, it's also very easy to make. I infused the cake with one of my favorite things- tea. Green tea to be particular. If you have not had matcha before, it's a great green tea and the flavor is wonderful for baking. It's deep bold flavor is enriched in this cake and is a perfect combo for white chocolate.
I hope you guys enjoyed this recipe. Thank you very much for having me today! I had a great time taking over for Kayle for a day :)
Matcha Genoise Cake
Author: Blahnik Baker, adapted from Sprinkles Bake Cookbook (pg 202)
- 2 large eggs, room temperature
- 1/2 cup confectioner's sugar
- 1/2 cup almond flour
- 1 and 1/2 teaspoons matcha green tea powder
- 2 egg whites, room temperature
- 1/8 teaspoon cream of tartar
- 2 tablespoons sugar
- 2 tablespoons all purpose flour
- 1 cup heavy cream, cold
- ¼ cup sugar
- ½ cup white chocolate chips
- 1 tablespoon heavy cream
- ¼ teaspoon matcha green tea powder
- White chocolate curls (optional)
Matcha Genoise Cake-
- Preheat oven to 475 degrees F. Grease a 10 x 17 inch sheet pan and line with parchment. Grease the parchment.
- In a medium bowl, combine the eggs, powdered sugar and almond flour. Using an electric mixer, whip the batter until lightened in color.
- Add the matcha powder and mix on low until well combined. Set aside.
- In a clean bowl, whip the egg whites on low speed until frothy. Add in cream of tartar and whip until stiff peaks form, on medium speed.
- Add the sugar and whip for a few more seconds to combine.
- Sift the all purpose flour over the egg mixture and then scoop about a third of the egg whites into the egg mixture. Fold gently with a rubber spatula. Add the rest of the egg white and fold until well combined.
- Spoon the batter into the prepared sheet and spread evenly with an offset spatula. The batter will spread very thin.
- Bake for 5 to 8 minutes, or until the cake is just firm and springs to the touch.
- Remove cake form oven and turn out immediately onto a cooling rack. Remove the parchment and let cool slight. Cut into four even rectangular pieces.
- Whip the cream until slightly thickened. Gradually add in the sugar. Continue whipping until stiff peaks form.
- Spread the filling onto three cake layers and stack. Top with the plain layer. Chill the stacked cakes for at least an hour.
- In a microwave-safe bowl, melt the white chocolate and heavy cream. Stir after 30 seconds intervals.
- Add the matcha powder and stir until combined.
- Slice the cake into 6-8 slices.
- Frost with the white chocolate matcha ganache.
- Top with white chocolate curls and extra matcha powder.
WOW-this cake is pure, gorgeous, sophistication!
See-isn't Zainab a sweetie??
See-isn't Zainab a sweetie??