White Chocolate Matcha Cake

Nutrition values are AI-estimated based on ingredients.

• 4 room temperature eggs
• 100 g sugar
• 70 g milk
• 78 g melted butter
• 4 g vanilla extract
• 30 g orange juice
• 190 g cake flour
• 8 g baking powder
• 5 g matcha powder (for the cake batter)
• 130 g white chocolate
• Matcha powder (for dusting and decoration)

1. 1Crack 4 eggs into a clear glass bowl, add 100 grams of sugar, and beat until pale yellow, frothy, and increased in volume.
2. 2Pour 70 grams of milk, 78 grams of melted butter, 4 grams of vanilla extract, and 30 grams of orange juice into the egg-sugar mixture and combine thoroughly with an electric mixer.
3. 3Sift 190 grams of cake flour and 8 grams of baking powder into the wet batter and gently fold with a spatula until a smooth, thick, pale yellow cake batter is formed.
4. 4Transfer approximately one-third of the plain batter to a small ramekin, add 5 grams of matcha powder, and vigorously mix with a fork until a vibrant, smooth green batter is achieved.
5. 5Prepare a round cake tin (8-inch springform pan) with parchment paper, then spoon and spread thinly small portions of the plain batter into the pan.
6. 6Cook the plain batter layer, then add and spread a layer of green matcha batter and cook it.
7. 7Repeat the process of alternating plain and matcha batter layers, with cooking in between, multiple times to create distinct color stripes.
8. 8Once all layers are cooked and stacked, carefully remove the cake from the tin and allow it to cool.
9. 9Pour 130 grams of melted white chocolate onto the top of the cooled cake and spread evenly across the top and down the sides with an offset spatula.
10. 10Place a delicate paper stencil on top of the white chocolate-coated cake and liberally dust matcha powder over the stencil using a fine-mesh sieve.
11. 11Carefully lift the stencil to reveal the matcha pattern, then present the cake and cut a slice for serving.

These instructions are our analysis of the original video. Watch on YouTube →