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.
18 to 20cm Round Cake Tin
3 to 4 large Eggs *separated Whites and Yolks
90g (100ml) Caster Sugar
90g (150ml) Plain Flour OR Self-Raising Flour
1 tablespoon Matcha Powder
20g Butter *melted
1 cup Thick Cream
Sweet Azuki Beans (Amanattō)
- Preheat oven to 170°C. Line base and side of a 18-20cm round cake tin with baking paper.
- Using an electric mixer, whisk Egg Whites in a large bowl until soft peaks form. Add Sugar gradually and whisk until firm peaks form. Then add Egg Yolks and whisk until well combined.
- Fold in shifted Flour and Matcha Powder. Add melted Butter and mix to just combine.
- Bake for 30 to 35 minutes or until sponge springs back when lightly touched. Turn sponges, top-side up, on wire rack to cool.
- 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 (Amanattō), you can cook them by yourself. Simply boil some Azuki beans (red beans) in water, and add some sugar when tender, Then dry them.