Prep
1h
Cook
35m
Total
1h 35m
Ingredients
Method
Nutrition
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For
16
M
I
For the matcha cake:
270
g
All-purpose flour, 2 1/4 cup
250
g
Granulated sugar, 1 1/4 cup
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Per Serving
Calories
723kcal
Fat
43g
Saturates
22g
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Use cake strips to create a flat cake. Soak these wilton cake strips in ice water before starting the cake batter. Just before baking, wrap the cake strips around the pan. The cold temperature on the outside of the cake will prevent the edges from baking faster than the center, resulting in an evenly baked flat cake. Do not over-whip the egg whites. Whip the egg whites only to medium peaks. Whipping them to stiff peaks will make the egg whites too dry, causing them to deflate as they're folded into the batter. Use cold mascarpone & heavy cream. In order to create a sturdy whipped mascarpone frosting, pay close attention to the temperature of the ingredients. Cold mascarpone will ensure it's thick enough, while cold heavy cream will whip up and give the frosting enough structure.
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Prep
1h
Cook
35m
Total
1h 35m
Ingredients
Method
Nutrition
Turn cooking mode on
Step 1
Access all recipes now
Cook along with all of our recipes
Save your favourites and build your own collections
Access all membership benefits
Already subscribed? Log in or switch accounts.
For
16
M
I
For the matcha cake:
270
g
All-purpose flour, 2 1/4 cup
250
g
Granulated sugar, 1 1/4 cup
Access all recipes now
Cook along with all of our recipes
Save your favourites and build your own collections
Access all membership benefits
Already subscribed? Log in or switch accounts.
Per Serving
Calories
723kcal
Fat
43g
Saturates
22g
Access all recipes now
Cook along with all of our recipes
Save your favourites and build your own collections
Access all membership benefits
Already subscribed? Log in or switch accounts.
Use cake strips to create a flat cake. Soak these wilton cake strips in ice water before starting the cake batter. Just before baking, wrap the cake strips around the pan. The cold temperature on the outside of the cake will prevent the edges from baking faster than the center, resulting in an evenly baked flat cake. Do not over-whip the egg whites. Whip the egg whites only to medium peaks. Whipping them to stiff peaks will make the egg whites too dry, causing them to deflate as they're folded into the batter. Use cold mascarpone & heavy cream. In order to create a sturdy whipped mascarpone frosting, pay close attention to the temperature of the ingredients. Cold mascarpone will ensure it's thick enough, while cold heavy cream will whip up and give the frosting enough structure.
Only visible to you
Made it?
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