- Sift the flour and Matcha together and set aside.
- Spread some parchment paper out on a baking sheet and preheat your oven to 325~350 F.
- Melt the butter and set aside.
- Mix the egg yolks and 1/3 cup of sugar together until they turn white.
- Beat the egg whites in a separate bowl, adding in the 1/4 cup of sugar half at a time until the egg whites form stiff peaks.
- Gently fold about 1/3 of the egg yolk-sugar mixture into the egg whites. Once it is fully incorporated, gently add in the dry ingredients about half at a time until they are mixed in. Add the remaining egg yolk-sugar mixture followed by the milk and melted butter.
- Pour the batter into the baking sheet, level it, and bake in the oven for 15 minutes.
- Pour the 1/2 cup of heavy cream into a bowl and beat it with the 1 tbsp of sugar until it forms peaks.
- Cut the cake into 3 pieces and layer them, spreading the whipped cream between each layer. Cut into 6 pieces.
- Melt the white chocolate and mix the 1/4 cup of heavy cream and 1 tbsp of Matcha into it.
- Pour some of the chocolate-Matcha mixture over each piece of cake and place in the refrigerator to allow it to set and the chocolate to harden. Before serving, dust each piece with some Matcha.
Note: This cake highlights the astringent elements of Matcha so some may find it suited to more adult tastes.
Note: If you prefer a less deep Matcha flavor, mix only one tablespoon of Matcha with the white chocolate instead of two.
Tip: If you use tempered chocolate, this recipe is easier to make.
The Matcha used in this recipe is available in:
Aiya Cooking Grade Matcha
Aiya Organic Cooking Grade Matcha