green tea cake

This matcha cake or green tea cake is a light &amp; fluffy sponge cake flavored with matcha power, aka green tea powder. It&#039;s a delicious Japanese cake that soft &amp; fluffy!

Matcha Cake (Green Tea Cake)

cake flour

Tablespoons matcha powder (See Note 1)

sugar

baking powder

salt

½ teaspoon cream of tartar ((optional))

eggs (whites and yolks separated)

vegetable oil

water

honey

vanilla extract

Beat egg whites

Preheat oven to 350° F. Using a stand mixer or hand mixer, beat egg whites with the cream of tartar (if using) on high until it becomes foamy. Next, add ⅓ of the amount of sugar and beat on high until firm peaks form. When lifting the whisk, look for the tip to drop slightly. Set aside.

Beat Egg Whites

Make egg yolk mixture

In a large bowl, add the egg yolks, the remaining ⅔ sugar, salt, water, honey, and vanilla. Beat on high until fluffy, pale yellow ribbons form when lifting the whisk. The ribbon should remain for 3 to 4 seconds. Add half the egg whites to the egg yolk mixture and fold gently.

Egg Yolk Mixture

Add dry ingredients and oil

Make the batter: Sift the flour, matcha powder, and baking powder into the egg yolk mixture in three parts, gently folding after each time. Matcha powder must be sifted as it clumps together easily. Next, add the vegetable oil. Tip: To help incorporate the oil better, mix a few spoonfuls of the batter with the oil before adding.

Add remaining egg whites

Add the remaining ½ of the egg whites to the batter and fold gently until well combined, taking care not to deflate the batter.

Add Dry Ingredients and Oil

Bake

Line two 6 inch cake pans with parchment paper along the sides and bottom. Pour in the batter and bang the pan twice to remove large air bubbles. Bake until a toothpick inserted in the center comes out clean and the crust is golden brown with a raised center, about 27 to 30 minutes. See Notes section for additional baking times.

Cool and serve

Remove all the parchment paper and allow to cool completely on a cooling rack before slicing. Use a cake leveler for even slices. Serve with whipped cream and fruit or make a layered cake. Enjoy!

A healthy but still so good Matcha Protein Cake with earthy green tea flavor, subtle sweetness and soft sponge cake texture. This healthy matcha cake recipe is sweetened with protein powder, has no sugar and very little butter - the perfect healthy matcha dessert!

Matcha Protein Cake - Healthy but just Amazing!

Whole Wheat Pastry Flour (120 grams, see post for subs)

Vanilla Protein Powder (45 grams, about 1½ scoop (whey and whey-caesin))

Tbsp Matcha Green Tea Powder

½ tsp Baking Powder

½ tsp Baking Soda

Non-fat Greek Yogurt (room temperature, 112 grams)

Tbsp Melted Butter (28 grams)

Egg (room temperature)

oz Sugar free Cool Whip (85 grams)

Preheat oven to 350°F and line an 8” round cake pan with parchment paper; Spray sides with cooking spray.

In a bowl, combine whole wheat pastry flour, vanilla protein powders, matcha green tea powder, baking powder and baking soda. Set aside.

In a large bowl, whisk Greek yogurt, milk, melted butter and egg.

Add in dry mix in wet and fold using a large spoon or spatula.DO NOT OVER-MIX or the cake will be tough because of the protein powder.

Pour mixture into baking pan.

Bake on center rack for 22 minutes.A tester inserted into the center will come out clean and top springy to touch.

Let cool in pan fro 15 minutes then transfer to a cooling rack to cool completely.

In a small bowl stir cool whip.

Spread on top of (cooled) cake.

Frosting:

This matcha lava cake is a rich and decadent dessert featuring a luscious chocolate cake filled with a smooth, creamy matcha ganache center. Combining the earthy flavors of green tea with the sweetness of white chocolate, this cake is perfect for a special occasion or an indulgent treat.

Matcha Lava Cake Recipe

tsp Aiya culinary grade matcha powder

oz white chocolate chips

heavy cream

unsalted butter

oz chocolate chips

eggs

tsp vanilla extract

tbsp flour

Preheat Oven

Preheat your oven to 425 degrees Fahrenheit to prepare for baking the cakes.

Make the Matcha Ganache

Warm the heavy cream in a saucepan on low heat until warm, about 1 minute. Pour the warm cream over white chocolate chips and matcha powder in a bowl. Stir until fully combined, then place the ganache bowl in the freezer to firm up while you make the batter.

Prepare Ramekins

Brush your ramekins with melted butter thoroughly and coat the insides with sugar to prevent sticking. Set them on a baking sheet for easy transfer.

Melt Butter and Chocolate

In a microwave-safe bowl, combine unsalted butter and chocolate chips. Heat in 30-second intervals, stirring in between, until the mixture is melted and smooth. Set aside.

Mix Eggs and Sugar

In a separate bowl, whisk together the eggs, granulated sugar, and vanilla extract until well combined.

Temper the Eggs

Carefully pour about one-third of the melted chocolate mixture into the egg mixture while stirring constantly. This tempers the eggs, preventing them from cooking. Once combined, add the remaining melted chocolate and mix thoroughly.

Add Flour

Fold in the 3 tablespoons of flour into the batter and mix until smooth.

Assemble Cakes

Pour about 1 to 2 tablespoons of the batter into the bottom of each prepared ramekin, just enough to cover the base. Then, use a teaspoon or small scoop to drop spoonfuls of the chilled matcha ganache into the center of each ramekin.

Top With Remaining Batter

Carefully spoon the remaining cake batter over the ganache filling to fill the ramekins up to the bottom rim.

Bake the assembled ramekins in the preheated oven for 12 minutes. The edges should be set while the center remains soft.

Cool Slightly

Remove the cakes from the oven and allow them to cool for about one minute to set slightly for easier removal.

Unmold the Cakes

Run a knife around the edges of each ramekin to loosen the cake. Place a plate on top of each ramekin and invert quickly so the cake releases onto the plate, revealing the molten matcha-filled center.

Serve

Dust the tops with powdered sugar and serve immediately for the best molten lava effect and flavor.

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