Matcha Cloud Cake #2 Recipe
Make Matcha Cloud Cake #2 Recipe in just 2h . Get the full recipe with step-by-step instructions at pekinthechef.com.
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Ingredients
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Sponge Batter
Meringue
Filling & Finish
Method
Sponge Batter
- 1
Prepare oven and pan
Preheat oven to 325°F (160°C). Line the bottom of an 8-inch (20 cm) round cake pan with parchment paper and lightly grease the sides. If you have a removable-bottom or springform pan, still line the base and grease the sides.
- 2
Combine dry ingredients
Sift the cake flour and 2 teaspoons of matcha powder together into a bowl. Add a pinch of salt and whisk to combine. Sifting helps prevent lumps and distributes the matcha evenly.
- 3
Whisk yolk mixture
In a large bowl, whisk the 4 egg yolks with 1/2 cup of the granulated sugar until the mixture becomes pale and slightly thickened (about 2–3 minutes by hand or 1 minute with a hand mixer). Add the vanilla, milk, and oil and whisk until combined.
- 4
Incorporate dry into yolks
Add the sifted flour-matcha mixture to the yolk mixture in two additions, folding gently with a rubber spatula until just combined and there are no streaks of flour. Do not overmix to keep the batter light.
Meringue
- 5
- 6
Add sugar to meringue
With the mixer running, gradually add the remaining 1/2 cup granulated sugar in 3 additions, waiting for the sugar to dissolve and for the whites to form glossy, stiff peaks. You should be able to rub a small amount between your fingers and not feel gritty sugar.
- 7
Fold meringue into batter
Fold one-third of the meringue into the yolk-flour batter to lighten it using a spatula. Then gently fold in the remaining meringue in two additions, using sweeping motions from bottom to top to preserve as much air as possible. Stop when no large streaks of meringue remain.
- 8
Bake
Pour the combined batter into the prepared pan and smooth the top gently. Tap the pan lightly on the counter to release large air pockets. Bake in the preheated oven for 30–38 minutes, or until the surface is lightly golden and a toothpick inserted into the center comes out clean. Rotate the pan halfway through baking for even color if your oven has hot spots.
- 9
Cool
Remove the cake from the oven and immediately run a thin knife around the edge to loosen it from the sides. Invert the cake onto a wire rack (if using a springform, remove the rim then invert) or allow it to cool in the pan for 10 minutes before transferring. Cool completely to room temperature before assembling (about 1 hour).
Filling & Finish
- 10
Make matcha whipped cream
Chill a mixing bowl and beaters for 10 minutes in the refrigerator if possible. Pour 1 cup heavy cream into the chilled bowl, add 2 tablespoons powdered sugar and 1/2 teaspoon sifted matcha (optional for a faint green cream). Whip on medium-high speed until soft to medium peaks form. Taste and adjust sweetness; stop before it becomes too stiff.
- 11
Assemble cake
If the cake is domed on top, level it with a serrated knife. Slice the cake horizontally into two even layers using a long serrated knife or cake leveler. Spread about half of the whipped cream evenly on the bottom layer, then place the top layer and spread the remaining whipped cream over the top and/or sides.
- 12
Chill and finish
Chill the assembled cake in the refrigerator for at least 30 minutes to let the cream set. Just before serving, dust the top lightly with the remaining 1 teaspoon confectioners' sugar and an extra pinch of matcha if desired for color contrast. Serve chilled or at cool room temperature.