Matcha Delight Cake

Craving a harmonious blend of earthy and sweet? Elevate your classic sponge cake with our matcha delight. Layered with matcha milk jam and whipped cream, this delicate dessert is a vibrant treat for special occasions or afternoon indulgences. 

Ingredients:

Cake

• 1 ¾ cups flour
• 3 tbsp. cornstarch
• 1 ½ tsp. baking powder
• 1 tbsp. Elan Organic Matcha Green Tea Powder
• ½ tsp. salt
• ½ cup unsalted butter, softened
• 1 ¼ cups sugar
• 3 egg whites

• ¾ cup sour cream
• 1 ½ tbsp. vegetable oil

Matcha filling

• 1 tbsp. Elan Organic Matcha Green Tea Powder 
• 1 ¼ cup sugar
• ¼ cup sweetened condensed milk
• 1 cup whipping cream
• 2 cups milk

Frosting

• 1 ½ cup whipping cream
• 3 tbsp. sugar 

Method:

• Preheat the oven to 325°F. Spray two 8-inch square pans with cooking spray and line the bottom with parchment paper. 
• In a small bowl, mix all dry ingredients. 
• In a larger bowl, whisk the softened butter and sugar until light and fluffy. Blend in the eggs and vanilla.
• Sift the dry ingredients into the wet ingredients and stir. 
• Add sour cream and oil and stir gently until fully incorporated. 
• Divide the batter into the two pans and bake for 30 minutes, or until an inserted toothpick comes out mostly clean.
• Let the cakes cool in the pans before lifting them out. 

• For the matcha filling, combine all ingredients in a pot and slowly bring to a boil. Stir until thickened. 
• Cool completely before using on the cake. 

• For the frosting, whip cream and sugar at low speed until texture is light with soft peaks. 

• To assemble, slice cake layers to create four layers. 
• Cover and stack cake layers with whipped cream and the matcha filling, making sure the latter is in the middle layer. 
• Top the cake with another layer of cream and filling. 
• Decorate with melted chocolate, leftover cream, fruits, or matcha powder. 
• Refrigerate before serving.