Prep time: 30 mins Bake time: 40-45 mins Other: 20 mins
Makes: one 8'' (20 cm) round cake (8-12 slices)
A light and fluffy matcha cake, with sweet, rich white-chocolate butter cream. This stunning looking cake will impress all your guests and its classic flavour combination is sure to satisfy any sweet tooth. Whether you're a matcha lover or a white chocolate fan, this cake is sure to become one of your new favourite desserts.
For the cake:
150 g unsalted, softened butter
300 g caster sugar
4 large egg whites
250 g plain flour
2 tsp baking powder
1.5 Tbsp matcha powder
pinch of salt
1 cup greek yoghurt
2 Tbsp vegetable oil
2 tsp vanilla paste
For the buttercream:
300 g icing sugar
150 g butter
1 Tbsp milk
100 g melted white chocolate
1. Preheat the oven to 160*C and line 2 x 8 inch round baking tins lined with parchment paper.
2. Start with the cake: using an electric whisk (starting slow and ramping up to high speed), mix together the butter and sugar until it has become white and fluffy.
3. Add in a third of the egg whites and whisk until incorporated. Then add the rest and continue beating.
4. Sift half of the flour in along with the baking powder, matcha powder and salt into the egg and butter mixture and slowly mix.
5. Slowly mix in the vanilla, yoghurt and oil.
6. Fold in the rest of the dry ingredients.
7. Divide the batter evenly between the 2 tins.
8. Bake the cakes in the pre-heated oven until a skewer comes out clean (about 40 minutes).
9. Take the tins from the oven and allow the cakes to cool slightly, for about 10 minutes in the tins, then remove them from the tin and leave them on a cooling rack.
10. Start the buttercream: melt the white chocolate in a Bain-Marie.
11. While it is melting, use an electric whisk to mix half the icing sugar with the butter until it is incorporated, followed by the other half.
12. When the white chocolate has melted, allow it to cool slightly and then add it to the buttercream before it solidifies, along with the milk. Continue mixing.
13. Assemble the cake: put one of the layers upside-down on a plate. Afterwards, spread a quarter of the buttercream onto the upwards-facing side. Then you can add second layer (the right way up) on top of the first one. Finally, spread a third of the buttercream on top of this and pipe the rest of the buttercream as decoration.
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