Green Tea Recipe

Prepare and preheat

Preheat oven to 350°F (175°C). Grease and line the bottom of an 8-inch (20 cm) round cake pan with parchment; lightly grease the sides.

Whisk dry ingredients: In a medium bowl, sift together the all-purpose flour, matcha powder, baking powder, and salt. Whisk in the granulated sugar until evenly distributed.

Combine wet ingredients: In a separate bowl, whisk the eggs until homogenous, then whisk in the milk, melted butter, and vanilla extract.

Make the batter: Create a well in the center of the dry ingredients and pour in the wet mixture. Stir gently with a spatula until just combined and no large streaks of flour remain. Do not overmix.

Bake: Pour batter into prepared pan, smooth the top. Bake for 22–28 minutes, or until a toothpick inserted in the center comes out clean and the top springs back lightly when touched.

Cool: Remove cake from oven and allow to cool in the pan for 10 minutes. Run a knife around the edge, invert onto a wire rack, peel off parchment, then right-side-up and cool completely (about 1 hour) before slicing into two horizontal layers.

Bloom gelatin: Sprinkle the powdered gelatin over 1 tablespoon cold water in a small bowl and let sit 3–5 minutes to bloom.

Dissolve gelatin: Microwave the bloomed gelatin for 5–8 seconds or heat gently until liquid (do not boil). Let cool slightly but keep fluid.

Chill mixing bowl and whisk: Place the mixing bowl and whisk attachment in the refrigerator for 10 minutes (optional but helps whipping).

Whip cream: In the chilled bowl, pour the heavy cream and begin whipping on medium speed. When it reaches soft peaks, add the powdered sugar and vanilla extract, then continue whipping to medium-stiff peaks.

Incorporate gelatin: With the mixer running on low, drizzle the dissolved gelatin into the whipped cream in a thin stream. Continue whipping briefly to incorporate and reach firm, cloud-like peaks. Be careful not to overbeat into butter.

Chill: Transfer cloud cream to the refrigerator if not using immediately; it will hold shape and become slightly firmer as it chills.

Prepare fruit: Hull and slice strawberries; reserve several whole berries for garnish. Prepare other seasonal fruits (wash, peel, slice) and pat dry.

Optional simple syrup: If using, warm 1/4 cup simple syrup (equal parts sugar and water, heated until sugar dissolves) and brush a thin layer onto both cake layers to keep them moist.

Layer the cake: Place the bottom cake layer on a serving plate or cake turntable. Spread about one-third of the cloud cream evenly over the layer (reserve some for crumb coat and top). Arrange a single layer of sliced strawberries over the cream (leave a 1/4-inch border).

Add second layer: Gently place the top cake layer over the strawberries. Press lightly to level. Use remaining cloud cream to apply a thin crumb coat all over the cake (sides and top). Chill the coated cake for 20 minutes to set the crumb coat.

Final frosting and decoration: Apply a final thicker layer of cloud cream to the cake, smoothing with an offset spatula. Arrange additional sliced strawberries and seasonal fruits on top in an attractive pattern. Place reserved whole strawberries around the edge or center as focal points.

Finishing touch: Lightly dust the top of the cake with about 1/2 teaspoon matcha powder sifted through a small fine-mesh sieve for a delicate green accent. Refrigerate the assembled cake for at least 30 minutes to allow flavors to meld and the cream to firm up.

Serve: Slice with a sharp knife dipped in hot water and wiped dry between cuts for clean slices. Keep leftovers refrigerated and consume within 2–3 days.