Matcha has become very trendy in Australia. For cakes, cookies, teas, latte drinks and ice creams, I can see Matcha foods everywhere. Only recently I started enjoying Matcha flavour after disliking it for many years. To make this cake, I simply added Matcha powder to my sponge cake recipe and it worked. You can use your own sponge cake recipe. Just add 1 tablespoon of Matcha powder.
20cm Round Cake Tin
Caster Sugar 90g (100ml)
Self-Raising Flour 90g (150ml)
Matcha Powder 1 tablespoon
Butter 20g *melted
Thick Cream 1 cup
Sweet Azuki Beans (Amanatto)
1. Preheat oven to 170°C. Line base and side of a 20cm round cake tin with baking paper.
2. Place Eggs and Caster Sugar in a bowl. Using an electric mixer, beat on high speed until thick and creamy and sugar dissolved.
3. Fold in shifted SR Flour and Matcha Powder. Add melted Butter and mix to just combine.
4. Bake for 40 to 45 minutes or until sponge springs back when lightly touched. Turn sponges, top-side up, on wire rack to cool.
5. Slice the cake into three pieces. Place 1 sponge piece on a plate. Spread with whipped cream and sprinkle some Sweet Azuki Beans. Top with another piece, and repeat the same. Place the top piece and cover with the remaining cream. Dust with Matcha Powder if you like.
Tip *If you can’t find Sweet Azuki Beans (Amanatto), you can cook them by yourself. Simply boil some Azuki beans (red beans) in water, and add some sugar when tender, Then dry them.