This recipe is a very delicately flavored Matcha green-tea sponge cake, filled with fresh whipped creme and topped with matcha-white-chocolate ganache. For more images and details, you can click the image above to take you to the source. Thanks Sprinkle Bakes!
Preheat the oven to 425 degrees. Grease a sheet pan with shortening. Line with parchment and grease parchment paper. Set aside.
INGREDIENTS
Green Tea Genoise:
2 eggs
1/2 cup confectioners sugar
1/2 cup almond flour
1 1/2 tsp. matcha powder
1/8 cup all purpose flour
2 egg whites
1/8 tsp. cream of tartar
2 tbsp. white granulated sugar
1. Combine the 2 whole eggs, confectioners’ sugar and almond flour in a bowl. Combine with a hand-held mixer until batter has lightened considerably in color. Add the 1½ tsp. matcha powder and mix on low speed until combined. Set aside.
2. Whip the egg whites in a clean bowl on low speed until they start to froth. Add the cream of tartar and increase mixer speed, whipping until stiff peaks form. Add the 2 tbsp. granulated sugar and whip for a few seconds longer to incorporate.
3. Sift the flour over the pale yellow egg mixture, then scoop about ⅓ of the egg whites into the egg mixture and fold together gently with a rubber spatula. Add the remaining egg whites and fold in until uniformly mixed.
4. Pour the batter into the sheet pan and distribute it evenly with an offset spatula, making the layer as level and smooth as possible. Your batter will be spread very thin.
5. Bake for about 5 to 8 minutes until the cake is just firm. Keep an eye on the cake as it bakes! It will burn easily!
6. Remove from the oven and turn out cake onto a cooling rack. Remove parchment. Allow to cool slightly. Cut cake into four even pieces.
1 cup heavy cream
4 tbsp. granulated sugar
7. Whip heavy cream until slightly thickened. Gradually add the 4 tbsp. of granulated sugar, and whip until stiff peaks are formed.
8. Spread three cake layers with whipped creme mixture and stack. Top with plain layer. Chill for 1 hour.
White Chocolate Matcha topping:
1/2 cup white chocolate chips
1/4 tsp. matcha powder
1 tbsp. heavy cream
9. Melt white chocolate and heavy cream together, either in a sauce pan over low heat or in the microwave for about 30 seconds. Add matcha and stir until combined.
Garnish (optional):
6-8 white almonds or yogurt covered almonds
Sprinkle on more matcha powder
10. Remove cake from refrigerator and slice into 6-8 pieces. Frost pieces with ganache with an offset spatula. Top with optional almond garnish and sprinkle with extra matcha powder.
*The Cup of Life takes no credit for the recipe portion of this post and the image as they are from Sprinkle Bakes, a wonderful baking blog!
can the greasing of the parchment paper be skipped?