Matcha Layer Cake Recipe

Instructions

Make the Matcha Sponge:

1. Preheat oven to 170°C (340°F). Line two 8-inch round pans with parchment paper.
2. Sift together cake flour, matcha powder, and salt. Set aside.
3. In a large bowl, whisk egg yolks with 1/3 of the sugar until pale and thick.
4. Add milk, oil, and vanilla to the yolk mixture. Mix well.
5. Fold the flour-matcha mixture into the yolk mixture until just combined.
6. In a clean bowl, whip egg whites until foamy. Gradually add remaining sugar and whip to stiff peaks.
7. Gently fold meringue into matcha batter in three additions.
8. Divide between pans and bake for 22-25 minutes until springs back when touched.
9. Cool completely on wire racks.

Prepare the Red Bean Cream:

10. Whip cream with powdered sugar and vanilla until soft peaks form.
11. In a separate bowl, whisk red bean paste until smooth.
12. Gently fold 1/3 of the whipped cream into the red bean paste.
13. Fold this mixture back into the remaining whipped cream until combined.

Assemble the Cake:

14. Cut each cake layer in half horizontally to create 4 thin layers.
15. Place first layer on serving plate and spread with red bean cream.
16. Repeat layering with remaining cake and cream.
17. Cover entire cake with remaining red bean cream.
18. Drizzle with melted white chocolate and dust with matcha powder.
19. Decorate with mint leaves and refrigerate for 2 hours before serving.