Name: Matcha Cream Sandwich Cake
Prep time: 25 min
Cook time: 25 min
Total time: 50 min
Yield: 8 servings
Ingredients: 50g cooking oil; 8g matcha powder (green tea powder); 70g milk; 65g cake flour; 5 eggs (separated); 2g lemon juice; 65g sugar; 6g matcha powder (green tea powder); 60g heavy whipping cream; 60g mascarpone cheese; 25g sugar; 180g heavy whipping cream

Directions

1. Step

In a bowl, combine 50g cooking oil, 8g matcha powder, and 70g milk. Mix well with a spoon. Sift in 65g cake flour and stir until smooth. Add the 5 egg yolks and mix thoroughly.

2. Step

In a separate bowl, beat the 5 egg whites with 2g lemon juice using a hand mixer. Gradually add 65g sugar and continue beating until stiff peaks form.

3. Step

Gently fold the whipped egg whites into the matcha batter until fully incorporated. Pour the mixture into a 28×28 cm cake tin. Bake in a preheated oven at 179°C (354°F) for 25 minutes. Allow the cake to cool completely.

4. Step

For the cream filling, mix 6g matcha powder with 60g heavy whipping cream until smooth. In another bowl, combine 60g mascarpone cheese and 25g sugar, then add 180g heavy whipping cream and beat until soft peaks form. Gently fold in the matcha mixture to create a smooth cream.

5. Step

Slice the cooled cake in half horizontally. Spread an even layer of the matcha cream over one half, then place the other half on top. Cut into slices and serve.