Since I have been obsessed with Matcha lately – well just about everyone in London and also NYC haha – I have been including it in a lot of my bakes (And also drinking a lot of Matcha latte, yum!).
I have made this mini Matcha and Vanilla cake, with buttercream icing. It is a very soft vanilla sponge (similar to a cupcake base) and a delicious creamy buttercream with matcha powder to give it a soft and delicate flavour. Because Matcha is quite bitter, it needs something quite sweet to go with it, so anything like vanilla, white chocolate or coconut are perfect. As for the decorating part of it, I just didn’t really think about (Just like everytime I decorate a cake!) and I always think that is what works best.
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Quantity: For a 4 inches cake
- 120g of caster sugar
- 120g of plain flour
- 50g of unsalted butter
- 1 1/2 tsp of baking powder
- 1/2 tsp of salt
- 120ml of whole milk
- 1 large egg
- 1/2 tsp of vanilla paste
Italian Matcha Buttercream
- 150g of caster sugar
- 45g of water
- 50g of egg whites ( roughly 3 egg whites)
- 150g of unsalted butter at room temperature
- 2 tsp of Matcha Powder
1* Make the vanilla sponge: In the bowl of an electric mixer, mix the butter and the sugar for 2min with the paddle attachment. Then add the flour, baking powder and salt. In another bowl, add the milk, egg and vanilla paste. Add the wet ingredients to the flour mix and beat for 2min on medium speed.
2* Bake the sponges: Pre heat the oven at 180 degrees. Grease with butter and then flour the tins, and distribute evenly the batter to the 4 tins. Bake for 15min until fully baked. Then leave to cool on a cooling rack until fully cooled.
3* Make the buttercream: In a pan, mix the sugar and the water, and bring the mix to 118 degrees.
In the meantime, pour the egg whites in the bowl of an electric mixer, and start to mix using the whisk attachment until it forms soft peaks.
When the syrup had reached 118 degrees, slowly pour it to the still mixing eggs whites ( that will cook the egg whites and your mixture should double in volume). Now time to be patient, you have to wait until the meringue has reached room temperature, probably a good 10 to 15 minutes.
4*Finish the Italian buttercream: Now the egg whites are at room temperature, change the whisk attachment to the paddle attachment. Then, slowly add the butter ( diced ) and mix until you get a soft and fluffy buttery texture ready to pipe. Finally, add the matcha powder.
5* Assemble the cake: Take your first cooled sponge and cut the top of the cake to give it a flat surface. Place on a cake board on the top of your turn table, then cover it with buttercream ( half a centimetre ). Repeat with the rest of the sponges. Put the rest of the buttercream in a piping bag, and pipe all around the side of the cake. Using a cake scraper and your turn table, slowly smooth the sides of the cake.
Photos by Gianna Scavo