Matcha Strawberry Cake

It's like a strawberry matcha latte in a cake

This cake is a matcha sponge cake with matcha whipped cream, filled with strawberry jam and fresh strawberries. It’s very light and not too sweet, perfect for any occasion.

Ingredients

FOR MATCHA SPONGE

• 3 eggs

• 80g granulated sugar

• 10g sp cake emulsifier (Do not leave this ingredient out)

• 70g milk

• 70g salted butter (melted)

• 1 tsp vanilla extract

• 105g cake flour

• 1/4 tsp salt

• 1 tsp baking powder

• 8g matcha powder

FOR STRAWBERRY JAM (you can also use store bought)

• 245g strawberry, diced (you can also use frozen strawberry as well)

• 55g granulated sugar 

• 1 tbsp lemon juice

FOR MATCHA CREAM

• 295g heavy whipping cream

• 50g granulated sugar

• 7g matcha powder

FOR ASSEMBLY

• fresh strawberry

PROCESS

For matcha sponge

1. Pre-heat the oven to 350°F (175°C).

2. In a large mixing bowl, combine eggs, granulated sugar, and SP cake emulsifier. Whisk until the cake emulsifier dissolves.

3. Using a hand mixer on high speed, beat until soft peaks form. Then add melted salted butter, milk, and vanilla extract.

4. Continue beating until everything is well combined and the batter forms soft peaks. Sift in cake flour, salt, baking powder, and matcha powder.

5. Use a spatula to lightly fold in the dry ingredients, then switch to the hand mixer on high speed and beat until well combined.

6. Line a baking pan with parchment paper. Pour the cake batter into the pan and bake at 350°F (175°C) for 35-40 minutes.

7. Once baked, remove the cake from the oven and let it cool in the pan for 10 minutes before removing it. Allow the cake to cool completely before slicing it in half.

For strawberry jam

1. In a medium pot over medium heat, combine diced strawberries, granulated sugar, and lemon juice.

2. Stir continuously for about 5-6 minutes, using a wooden spatula to mash any strawberry chunks.

3. Continue stirring until the jam reaches a thickened consistency.

For matcha cream

1. In a large mixing bowl, add heavy cream, granulated sugar and matcha powder. Use a hand mixer on medium speed to beat until soft peaks form, be careful not to over beat.

For assembly

1. Fill a piping bag with matcha cream and pipe it onto the cake. Use a cake spatula to spread the cream evenly.

2. Spread strawberry jam over the matcha cream, then arrange fresh strawberries in a layer.

3. Add another layer of matcha cream on top of the fresh strawberries, and spread it evenly with a cake spatula. Place the top layer of cake.

4. Spread the remaining matcha cream over the entire cake using a cake spatula.

5. Halve the fresh strawberries and arrange them in a radial pattern on top of the cake. Dust the cake with matcha powder.

6. Chill the cake before serving. It's best enjoyed cold and tastes even better the next day.

7. Slice and serve the matcha strawberry cake. Enjoy!