Green Tea Vanilla Frosting Matcha Cake

Christmas is coming!

To help you celebrate the holiday season (while remaining healthy) Kenko Tea has put together a feast of delicious recipes, starting with this Matcha Vanilla Yoghurt Frosting Green Tea Cake by the lovely Clarissa from @run_wilde.

Clarissa is 16 years old and from Brisbane where she cooks up a storm, creating healthy, seasonal dishes to inspire and nourish. She shares them all on her wonderfully curated social media channels:

• Thoughts of OneselfBlogspot
• Run_wildeInstagram

Christmas can be a time of heavy puddings and fattening desserts – but Clarissa’s Matcha Vanilla Yoghurt Frosting Green Tea Cake is the perfect way to end your Yuletide feast.

It’s rich, smooth and delicious, using flavorsome green tea for a healthy twist and smooth, creamy vanilla frosting made with honey-sweet yoghurt for natural sweetness.

So in the spirit of the season, let’s get the party started!

Matcha Vanilla Yoghurt Frosting Green Tea Cake

Ingredients

Matcha Cake

• 2 tsp matcha powder
• 4 egg yolks
• 4 egg whites
• 10 g (about 2 and 1/2 tsp) light cane sugar
• 30 g (about 2 tbsp and 1 tsp) flavorless oil (I used grapeseed)
• 40 grams (1/3 cup) cake flour
• 1 tsp lemon juice
• 45 g (about 3 and 3/4 tbsp) light cane sugar

Vanilla Yogurt Frosting

• 1/2 cup honey sweetened yoghurt
• 1 tsp vanilla extract

Topping

• Strawberries
• Pistachio/Roasted hazelnut pieces
• Sprinkle of matcha

Method

Cake (Mixing)

1. Pre-heat oven to 160 Celsius
2. Grease oil on the wall of 2 cake pans that are lined with baking paper
3. Combine matcha powder with 1 tbsp & 1 tsp hot water in a small bowl
4. Stir until matcha is fully dissolved in the water
5. Add in another 2 tbsp of cool water to matcha and whisk until thoroughly mixed
6. Combine egg yolks and sugar in a large bowl until the sugar is fully dissolved and incorporated into the egg yolk
7. Add oil then mix well
8. Pour in matcha mixture and whisk until mixed evenly
9. Mix in flour until mixed evenly (it’s ok to be a little bit lumpy).
10. Whisk egg whites at low speed in a medium bowl until foaming (1 minute)
11. Stop mixer then add in lemon juice
12. Mix again at medium speed until the foam bubbles become tiny, firm & even (3 minutes)
13. Add sugar slowly and mix (high speed) until firmly peaked
14. Add half of the whipped egg white into the egg yolk mixture
15. Mix gently until the whipped egg white is just mixed
16. Mix the rest of the whipped egg white until fully incorporated
17. Fold the batter gently using a rubber spatula until mixed, consistent & pale green color
18. Pour the batter into the cake pans, slowly and from about 30 cm high
19. Jiggle pans till batter is level

Cake (Baking)

1. Bake for 55 mins or until the middle of the cake doesn't make a 'squishing' sound when pressed gently
2. Move the cake pan to the bottom rack if the surface turns brown
3. Continue to bake until cooked thoroughly
4. Remove the cake from the oven
5. Have 1-2 towels on the table, drop the pans at 30-cm height onto the towels about 3 times (helps prevent cake shrinking)
6. Flip the cake pans and allow the cakes to cool upside down on a cooling rack.
7. Use a knife to separate the cake from the pan when it’s cooled
8. Flip the pan to place the cake onto a plate
9. Peel off and discard the parchment.

Frosting & Topping

1. Whisk yoghurt until smooth in a bowl while waiting for the cake to cool
2. Mix in vanilla extract until fully incorporated.
3. Top yogurt frosting and desired toppings, then enjoy~

This cake is the ideal dessert for your Christmas party – or any time of year!

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