Ingredients
Units
Scale
- 40 g corn oil
- 70 g pure milk
- 7 g matcha powder
- 60 g low-gluten flour
- 4 egg yolks
- 3 egg whites
- 55 g sugar (for egg whites)
- 120 g heavy cream (for filling)
- 7 g sugar (for filling)
- 240 g heavy cream (for matcha whipped cream)
- 8 g matcha powder (for matcha whipped cream)
- 17 g sugar (for matcha whipped cream)
- 180 g heavy cream (for snow glaze)
- 13 g sugar (for snow glaze)
Instructions
- Preheat your oven to 350°F (180°C) and grease a 6-inch tall mold.
- In a bowl, mix corn oil, pure milk, and matcha powder until well combined. Stir in egg yolks one at a time.
- Sift in low-gluten flour and mix gently.
- In a separate bowl, beat egg whites with sugar until stiff peaks form, then fold into the matcha batter.
- Transfer the mixture to the prepared mold and bake for about 30 minutes, or until a toothpick comes out clean. Let it cool before removing.
- For the creamy filling, whip heavy cream with sugar until soft peaks form and refrigerate.
- For matcha whipped cream, combine heavy cream with matcha powder and sugar, then whip to stiff peaks.
- Prepare snow glaze by gently heating heavy cream with sugar until warm.
- Assemble the cake by slicing it horizontally, adding the snow melt cream, and frosting the top with matcha cream. Drizzle with snow glaze.
Notes
Try adding seasonal fruits like strawberries or raspberries for a delicious variation. Pair with green tea for a comforting treat.
- Prep Time: 15 minutes
- Cook Time: 30 minutes
- Category: Dessert
- Method: Baking
- Cuisine: Japanese
- Diet: Vegetarian
Nutrition
- Serving Size: 1 slice
- Calories: 320
- Sugar: 21g
- Sodium: 50mg
- Fat: 24g
- Saturated Fat: 12g
- Unsaturated Fat: 10g
- Trans Fat: 0g
- Carbohydrates: 32g
- Fiber: 1g
- Protein: 6g
- Cholesterol: 80mg