Ingredients
Matcha Cake
- 2 3/4 cups cake flour (330g)
- 2 1/2 cups granulated sugar (500g)
- 3 Tbsp matcha powder (18g)
- 2 1/2 tsp baking powder (10g)
- 1 tsp fine salt (6g)
- 1 cup (2 sticks) unsalted butter, room temperature (226g)
- 1 cup carton egg whites or 7 large egg whites, room temperature (240g)
- 1 1/2 cups full-fat sour cream, room temperature (370g)
- 2 Tbsp vegetable or canola oil (28g)
- 1 tsp vanilla extract or vanilla bean paste (4g)
- Electric green gel food coloring (optional)
Strawberry Buttercream
- 8 large egg whites, room temperature (240g)
- 2 1/2 cups granulated sugar (500g)
- 2 cups (4 sticks) unsalted butter, room temperature (454g)
- 1/2 cup strawberry jam (150g)
- 1 Tbsp freshly squeezed lemon juice (about 1/2 small lemon) (15g)
- 1 tsp vanilla extract or vanilla bean paste (4g)
- 1/2 tsp fine salt (3g)
- 1/2 cup freeze-dried strawberry powder (55g)
- Red gel food coloring (optional)
- 1 1/2 cups strawberry jam (450g) for layering
Instructions
- Prepare the pans: Preheat your oven to 350°F (175°C). Grease your cake pans thoroughly and line the bottoms with parchment paper to ensure easy removal after baking.
- Sift dry ingredients: In a large bowl, sift together the cake flour, granulated sugar, matcha powder, baking powder, and fine salt to ensure an even distribution and fluffy texture.
- Mix wet and dry ingredients: Add the room temperature unsalted butter to the dry mixture and blend until crumbly. Then incorporate the egg whites, sour cream, vegetable oil, and vanilla extract. Beat the mixture until it becomes smooth and fluffy, ensuring a well-aerated batter. Optionally, add electric green gel food coloring for enhanced matcha color.
- Bake the cake: Divide the batter evenly into the prepared cake pans. Place them in the oven and bake for 35 to 40 minutes, or until a toothpick inserted into the center comes out clean, indicating the cake is fully baked.
- Cool the cakes: Remove the cakes from the oven and allow them to cool completely on a wire rack before proceeding to layering or frosting. This prevents the buttercream from melting.
- Make strawberry buttercream: In a heatproof bowl over a pot of simmering water, gently heat the egg whites and granulated sugar until the sugar dissolves completely. Remove from heat, then whip the mixture using a stand mixer or electric hand mixer until stiff peaks form. Gradually beat in the unsalted butter, followed by the strawberry jam, lemon juice, vanilla extract, fine salt, and freeze-dried strawberry powder. Continue beating until the buttercream is smooth and fluffy. Optionally, add red gel food coloring for a vibrant pink hue.
- Assemble the cake: Use the strawberry jam to fill and layer the cooled matcha cake layers evenly. Then frost the top and sides with the prepared strawberry buttercream.
- Decorate: Finish by decorating the cake with fresh berries, additional freeze-dried strawberry powder, or a dusting of matcha powder for an elegant presentation.
Notes
- Make sure all cold ingredients like butter, egg whites, and sour cream are at room temperature for optimal mixing results.
- Allow the cakes to cool completely before applying the buttercream to avoid melting.
- Freeze-dried strawberry powder adds intense strawberry flavor and vibrant color; if unavailable, very finely crushed freeze-dried strawberries can be used as a substitute.
- Gel food coloring is optional and used only to enhance the visual appeal.
- This cake requires careful preparation of the Swiss meringue buttercream, so ensure to heat the egg whites and sugar properly for safety and texture.
- Store leftover cake covered in the refrigerator for up to 3 days to maintain freshness.
- Prep Time: 20 minutes
- Cook Time: 40 minutes
- Category: Dessert
- Method: Baking
- Cuisine: Japanese-inspired
