Matcha pairs so well with strawberries. This matcha and strawberry layer cake looks spectacular and tastes absolutely delicious.
My beloved childhood friend Ellie and her family were staying with us the past four days. We hadn’t seen each other in over 2 years and yet it feels as if we see each other all the time – except her 10 year old daughter is suddenly almost as tall as I am (which, granted, is not all that tall).
Typically, I was busier that I have been in months and we didn’t get much of a chance to hang out – and what’s worse, I didn’t once bake for them. The shame! Mind you, Ellie is a pretty remarkable baker herself and we made up in cocktail drinking what we missed out in baked goods. Had they visited a couple of weeks ago, we would have had a chance to share this Matcha and Strawberry Layer Cake… here’s hoping it won’t be so long till we see each other again!
I don’t often cook with matcha powder but I feel drawn to it every spring. Not only because it tints cakes and frosting the most delightful shade of pastel green, but also because it pairs particularly well with strawberries. This recipe (adapted from All Cakes Considered
*) uses whipping cream instead of butter resulting in a very light, fluffy sponge cake.
*) uses whipping cream instead of butter resulting in a very light, fluffy sponge cake.It also takes the colour of the matcha particularly well but you could leave it out if you prefer and only use it in the frosting. This three ingredient frosting is totally addictive by the way – I may have eaten a few spoonfuls straight out of the bowl…
Matcha and Strawberry Layer Cake with Mascarpone Filling
Matcha pairs so well with strawberries. This whipped cream sponge cake looks spectacular and tastes absolutely delicious.
Print RatePrep Time: 15 minutes
Cook Time: 25 minutes
Total Time: 40 minutes
Servings: 3 x15cm (6in) layers or 2x20cm (8in) layers
Ingredients
- For the cake
- 230 g | 7.4oz plain all purpose flour + 1 tbsp cornflour (cornstarch)
- 240 ml | 6.7fl oz | 1 cup whipping cream
- 200 g | 7oz caster sugar
- 2 large eggs
- 2 tsp baking powder
- 1 tsp matcha powder
- 1 tsp vanilla paste
- ¼ tsp salt
- small punnet strawberries to fill and decorate
- Mascarpone filling
- 200 g | 7oz full-fat mascarpone
- 200 g | 7oz icing sugar
- 150 ml | 5fl oz double cream
- 2 tsp vanilla extract
- Matcha frosting
- 200 ml | 6.7fl oz cold double cream
- 200 g | 7oz icing sugar
- 1 tsp matcha powder
Instructions
- Preheat the oven to 180C (350F) and grease your cake tins with butter. Line the bottoms with baking paper, grease and dust with flour, shaking out any excess.
- Place the eggs in a bowl and use an electric hand whisk to whip them until light and frothy. Set aside.
- Using a stand mixer, whisk the whipping cream until it holds soft peaks.
- Add the whisked eggs and whisk together for 2 minutes. Gradually add the sugar and vanilla and keep whisking until well incorporated.
- Sift the flour, cornflour, baking powder, matcha powder and salt into the batter. Use a large spatula to fold the dry ingredients, scraping along the sides and bottom of the bowl until the batter is smooth.
- Divide among the prepared tins and bake 20-25 minutes, until the cakes are springy to the touch and coming away from the sides of the tins. Cool on a wire rack for 10 minutes and then carefully remove from the tins. Cool completely before filling and frosting.
- To make the filling, put the mascarpone, icing sugar, double cream and vanilla extract in the bowl of your stand mixer. Start mixing on low speed to combine, then increase the speed to highest setting until you have firm peaks. Do not over mix.
- Pipe a generous layer of mascarpone over the bottom cake layer and then scatter with a few sliced strawberries (optional). Repeat with the second layer, top with the third and add a thin layer of mascarpone over the entire cake as a crumb coat. Chill in the fridge while you prepare the frosting.
- To make the matcha frosting, put the double cream in the bowl of your stand mixer. Sift in the icing sugar and matcha powder. Start whisking on slow speed to combine, then increase to highest speed until you have firm peaks.
- Use a palette knife to smooth the matcha frosting over the entire cake. Drag the knife upwards to create little rustic finish on the cake and then top with fresh strawberries and edible flowers (optional). Best eaten soon after decorating.
Tried this recipe?Mention @supergolden88 or tag #supergoldenbakes!
Urvashi says
I love the flavour of matcha. We serve it as a latte with coconut or soya milk at the cafe. I have often baked with it but never paired it with strawberries. I love your combo here. Looks beautiful
Camilla Hawkins says
What an absolutely gorgeous layer cake. I have never baked with green matcha tea before and really should venture into this yet unchartered territory:-)
kellie@foodtoglow says
This looks INSANELY good, Lucy! I am a certified matcha-head. I drink it cold every day instead of coffee as well as bake and make other stuff with it. This is on the fancy/indulgent end for me, but I might just give it a bash. So so pretty!
Becca @ Amuse Your Bouche says
I am terrible at decorating cakes, but the simple fruit topping is so effective! Looks so stunning with that beautiful green icing too.
Emmyw says
Why have I never tried matcha and strawberry? The more I think about it the more it sounds like the perfect match! Thanks for the inspiration 🙂 you cake looks fantastic (as ever) shame your friends didn't get a slice!
Hannah Hossack-Lodge says
This is beautiful! The matcha is a lovely shade of green and the contrast with the red strawberries is lovely; I bet it tasted amazing as well 🙂 x
Julia @Vikalinka says
What a stunner!!! I absolutely love the contrast of pastel green and strawberry red! I still haven't tried baking anything with matcha but now I am inspired!!
Ilona says
This sounds so delicious, light and summery! Will need to try soon! Thank you got sharing Xx
Kim says
Your friend is so lucky! The cake you prepared for her and her family looks heavenly! It's so beautiful.
Matcha + strawberry is a wonderful flavour combination and the taste of those two is divine. This is definitely a great choice for the beginning of summer!
Thank you very much for sharing the recipe for this lovely dessert!
xoxo
Kim
Latest recipe : https://goo.gl/S2qLnV