Matcha Cloud Cake #2 Recipe

Prepare

Preheat the oven to 350°F (175°C). Line the bottom of an 8-inch (20 cm) round cake pan with parchment and grease the sides lightly, or use two 6-inch pans for layer cake. Have all ingredients at room temperature (eggs and milk).

Dry ingredients

In a medium bowl, sift together the cake flour, sifted matcha, baking powder, and sea salt. Whisk to combine and set aside.

Whisk egg yolks

In a large bowl, whisk the 4 egg yolks with 1/4 cup of the granulated sugar (remove this portion from the total 3/4 cup called in ingredients) until pale and slightly thickened, about 1–2 minutes. Whisk in warm milk, oil, and vanilla until smooth.

Combine batter

Fold the dry ingredients into the yolk mixture in two additions, mixing just until no streaks remain. Do not overmix.

Make meringue

In a clean, dry bowl, whisk the 4 egg whites on medium speed until foamy. Gradually add the remaining 1/2 cup granulated sugar in a slow, steady stream while increasing speed to medium-high. Beat to stiff, glossy peaks (the meringue should hold a firm peak and feel smooth).

Incorporate meringue

Fold one-third of the meringue into the yolk-flour mixture to lighten it, then gently fold in the remaining meringue in two additions, using a rubber spatula and cutting motions to keep as much air as possible. Fold until homogeneous but airy.

Bake

Pour batter into prepared pan(s), smooth the top gently, and tap once on the counter to release large air bubbles. Bake 22–28 minutes for an 8-inch pan (or 15–20 minutes for 6-inch layers), until the top springs back lightly and a toothpick inserted in the center comes out with a few moist crumbs. Do not overbake.

Cool

Remove from oven and let cool in the pan for 10 minutes, then invert onto a wire rack, peel off parchment, and cool completely (about 1 hour) before frosting.

Create sugar syrup

Combine the 3 egg whites and 3/4 cup granulated sugar in a heatproof bowl set over a saucepan of barely simmering water (double boiler). Whisk constantly until the sugar is fully dissolved and the mixture reaches 160°F (71°C) on an instant-read thermometer, or feels warm and the sugar grains dissolve (about 3–4 minutes).

Whip meringue

Transfer the hot egg-white mixture to the bowl of a stand mixer fitted with the whisk attachment (or use a hand mixer). Whip on high until the bowl is cool to the touch and stiff, glossy peaks form (8–12 minutes).

Incorporate butter

Switch to the paddle attachment. With the mixer on medium, add the cold butter pieces a few at a time. Beat until the buttercream becomes smooth and silky. If it splits or looks curdled, keep beating; if it becomes too warm, chill the bowl briefly and continue. Add the sifted matcha, salt, and lemon juice and beat until fully incorporated and the color is even. Taste and adjust matcha amount to preference.

Level cake

If you baked an 8-inch cake and want layers, carefully slice the cake horizontally into two equal layers using a serrated knife. If you used two 6-inch pans, proceed with stacking.

Crumb coat

Place the first cake layer on a cake board or plate. Spread about one-third of the matcha buttercream evenly over the first layer (use an offset spatula). Add the second layer and apply a thin crumb coat (a thin layer of frosting over the entire cake). Chill the cake in the fridge for 15–20 minutes to set the crumb coat.

Final frost

Apply the remaining buttercream in a thicker, even layer. Smooth sides and top with an offset spatula or bench scraper. For a cloud-like texture, use the spatula to create soft swoops or peaks in the frosting.

Garnish

Lightly dust the top with a mixture of powdered sugar and extra matcha (or only matcha) using a small fine-mesh sieve for a delicate finish. Arrange fresh berries or edible flowers if desired.

Chill and serve

Chill the frosted cake for 20–30 minutes to set the buttercream for cleaner slices. Serve at room temperature. Store leftover cake covered in the refrigerator for up to 4 days; bring to room temperature before serving for best texture.