Matcha Cake Stack With Matcha Cream By Myfoodfever

By Matcha Maiden


By MyFoodFever



Matcha Cake
  • 4 Egg Whites
  • ½ teaspoon Cream of Tartar
  • 30g Caster Sugar
  • 4 Egg Yolks
  • 40g Caster Sugar (in a seperate bowl)
  • 35g Cake Flour
  • 10g Matcha Maiden 
Matcha Whipped Cream
  • 120ml Heavy Whipping Cream
  • 1 tablespoon Castor Sugar
  • 1 tablespoon Matcha Maiden 


Matcha Cake
  1. Preheat your oven to 170°C.
  2. Using a hand whisk or an electric mixer, whisk yolks and 30g sugar until pale and fluffy, around 5 mins.
  3. Sift in cake flour and matcha powder and fold until combined.
  4. In a separate mixing bowl, whisk egg whites on low speed until soft peaks formed. Add cream of tartar and sugar a spoonful at a time (using 40g sugar) while the mixer is running. Beat on high speed till stiff peaks formed.
  5. Fold ⅓ of the whites into the yolk batter till combined. Fold in the rest of the meringue until homogenous.
  6. Pour batter into a baking tray lined with parchment paper and bang the tray against the counter top for a few times to get rid of air bubbles.
  7. Bake in a preheated oven for approximately 20 mins. Let cool and cut into desired shapes.
Matcha Cream
  1. Whisk heavy cream, matcha powder and sugar till stiff peaks formed.



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