This post was written in collaboration with Kitchenaid
One of the things we loved most about Japan was the matcha flavoured… well, everything. From chocolate and desserts to noodles and coffee, there’s nothing the Japanese can’t turn that pretty shade of matcha green. Indeed, so ubiquitous was the verdant powder that we formed a little bit of an addiction.
And by a little bit, I mean we were gorging ourselves silly on anything we spied that was even moderately tinged with its unmistakable green hue.
We indulged in warm bowls of it during meditational Japanese tea ceremonies, where every movement and gesture was predefined and the entire process less about drinking the matcha brew, and more about the aesthetics and ritual of preparing it.
We ate it as ice cream, we slurped it as noodles in soup, we devoured it in KitKats and cakes… oh, so many cakes. And they were good.
Which is why, when we were asked if we’d like to create some #minimoments in a new KitchenAid Mini, the kids immediately suggested that we could try and recreate the light and delicate matcha green tea layer cake they had loved so much in Japan. Something, if I’m being honest, that I’d been studiously avoiding.
You see, my ridiculously tiny kitchen was bereft of anything but a handheld mixer and the idea of standing around with one of those long enough to get the meringue stiff enough and the yolks fluffy enough to recreate one of the feather light sponges, didn’t appeal.
While I’d long coveted an original Kitchenaid Stand Mixer, Mr EatsWorld steadfastly refused to entertain even letting one through our front door, due to our kitchen being roughly the same size as an amoeba. But the KicthenAid Mini is 25 per cent lighter and 20 per cent smaller than the original, without losing any of its power or performance, so he could hardly say no when the Mini come along. And if he’d tried I would have blended him!
And with the gorgeous mixer in the house I could hardly say no to the kids’ repeated requests for a matcha cake. In fact, the shiny “hot sauce” red Mini proved so exciting to them, and so easy to use, that they volunteered to help make it.
And with a little experimenting our matcha green tea layer cake eventually turned out light and fluffy with perfect teeny, tiny pores. Just like the ones in Japan… only with a couple of tasty Eats World twists.
- For the cake:
- 4 eggs
- 80g castor sugar
- Pinch of salt
- 2 tbs. Greek yoghurt (helps to neutralize any eggy flavour)
- 2 tbsp matcha powder (mixed with 3 tbs. of warm water to make a paste)
- 60ml grapeseed oil
- 80g plain flour
- For the cream:
- 200g Mascarpone cheese, at room temperature
- 300ml thickened cream
- 60g granulated sugar
- 1 tsp. pure vanilla extract
- 1 tsp. matcha powder (mixed with two teaspoons of water)
- Pinch table salt
- Heat oven to 200°C.
- Separate eggs and beat whites on high power until soft peaks form.
- Add 40g castor sugar and salt and continue mixing until the mixture forms stiff peaks.
- Mix the matcha powder with 3 tbsp of hot water to form a paste.
- On a high speed, cream the egg yolks and remaining sugar until very pale and the mixture has doubled in size.
- Add the matcha mixture and oil then mix through the sifted flour on a low setting.
- Add half of the egg white mixture and stir through,
- Add the remaining half of the egg white and fold through very gently
- Pour the cake batter into two loaf tins and bake for 15 minutes.
- Allow to cool
- Add the mascarpone, thickened cream, sugar, vanilla, matcha powder and salt to Kitchen aid bowl, then beat thoroughly until stiff and refrigerate.
- Slice cake into matches, add filling.
- Trim the edges, dust with matcha powder, slice and serve.
Disclosure: The Eats World received a KitchenAid Mini to trial but all opinions and recipes are our own.