Matcha Strawberry Cake

🧂 Ingredients

• 6 large egg whites
• ¼ teaspoon cream of tartar
• 150 g granulated sugar
• 6 large egg yolks
• 100 g milk

  dairy or non-dairy
• 50 g flavourless oil
• 1 teaspoon vanilla extract
• 120 g cake flour
• 2 tablespoons matcha powder

  culinary grade
• 430 g unsalted butter

  room temperature
• 185 g powdered sugar
• 1 tablespoon matcha powder

  culinary grade
• 1 teaspoon vanilla extract
• 400 g whipping cream
• 4 tablespoons powdered sugar
• 1 tablespoon matcha powder

  culinary grade
• 1 teaspoon vanilla extract
• 8 fresh strawberries

  diced, plus whole strawberries for decoration if desired

Instructions

• 1 Preheat oven to 375°F and line three 6” cake pans with a round of parchment
  paper. Set aside.
• 2 In a large bowl, use a hand mixer or stand mixer to beat the egg whites until it
  becomes foamy. Add in the cream of tartar and continue beating until it becomes
  frothy soft peaks.
• 3 Sprinkle the sugar into the egg whites one spoonful at a time, mixing in between
  each addition, until it becomes stiff peaks. Set aside.
• 4 In a separate large bowl, stir together the egg yolks, milk, oil, and vanilla
  extract. Sift in the cake flour and matcha powder. Stir together with a spatula
  until combined.
• 5 Add the egg white meringue into the egg yolk mixture in 3 additions, folding the
  batter together in an upwards motion in between each addition. Fold the batter
  until no streaks remain and batter is fluffy and airy.
• 6 Divide the cake batter evenly into your 3 lined cake pans.
• 7 Bake cakes for 18-20 minutes or until a toothpick inserted in the middle comes
  out clean. Let cakes cool in the pans for about 15 minutes before running a
  knife around the edges of the pan and inverting the pan to release the cakes.
  Let cool completely before using.
• 8 In a stand mixer fitted with a paddle attachment, beat softened butter on
  medium-high speed for 10 minutes until it becomes very creamy and pale in
  colour.
• 9 Add in the powdered sugar, matcha powder, and vanilla extract. Mix on low speed,
  working your up to medium-high speed for another 10 minutes.
• 10 In a large bowl, add whipping cream, powdered sugar, matcha powder, and vanilla
  extract. Use a hand mixer to beat until it becomes medium-firm peaks.
• 11 On a cake turntable, lay down your first cake layer. Use an offset spatula to
  smooth an even layer of buttercream or whipped cream on top.
• 12 Top the frosting with a layer of diced strawberries, lightly pressing them down
  into the frosting so that they stay in place.
• 13 Place another cake layer on top and repeat with the next layer of frosting and
  strawberries.
• 14 Frost the top and outside of the whole cake with a crumb coat. Chill in the
  fridge for about 30 minutes before frosting with the final layer of frosting.
• 15 Decorate the top with buttercream lettering and more strawberries, if desired.

Nutrition Info