Matcha Layer Cake with Condensed Milk Buttercream
September 18, 2018
Spilling Tea at Tea with Tea
If you know me well, there’s nothing I like more than spilling tea during tea-time with a healthy, refreshing cup of tea in hand. Ahhh just thinking about it makes me smile.
Tea time is something I correlate directly to stress relief and relaxation. The mere concept of sitting at a table, ideally outside, and chatting away with friends just seems like such a luxury. Of course, these moments are far and few between, especially when school is in session.
And as I mentioned in my last post, this past week has been particularly stressful. Thus, I decided to reward myself today. I set aside three hours of my day to get me my tea fix. In other words…that’s right, I made this vibrant Matcha Layer Cake!
I love all things matcha. From the pure tea to the creative infused pastries, I’d take it all. The earthy flavor of matcha is best exploited when used in moderation as the powder can be quite overwhelming. Yet, regardless of the matcha saturation levels, I seem to be able to relax simply by getting a whiff it.
And don’t even get me started on the extensive list of matcha tea benefits. Just kidding, I’m listing them anyways!
Antioxidants | The be-all end-all of matcha tea benefits. If you aren’t drinking matcha for this, then are you even drinking matcha at all? Just kidding. But in all seriousness, matcha contains antioxidants that can lower blood pressure and cholesterol, reduce cancer contraction, and ease inflammation. Now that’s what i call benefits.
Caffeine | To put it simply, matcha is coffee’s long, lost sibling. This matcha tea benefit is for those sleepless nights and hours in front of that bright, computer light. Think of it as the gentler, more soothing version of your classic morning cup.
Versatility | As I’ve mentioned briefly, matcha can be used for a variety of purposes, making this another matcha tea benefit! Use it for it’s vibrant green color, earthy undertones, or better yet, as a face mask for your skin!…?
Aesthetic | Let’s be honest, that color is JUST SO BANGIN. While a deep, saturated matcha green puts a smile on my face, nothing makes me happier than that suave, pastel green in my bakes & shakes. A true matcha tea benefit in hiding, these guys are definitely a top-notch natural food coloring.
This week’s bake in not only curated from my matcha tea obsession, but it is also inspired by yet another Saveur 2018 Blog Award nominee: The Cinnaman
The Cinnamon is one of my favorite food bloggers out there because he really takes creativity to the limit in his bakes. A lot of my flavor combinations and designs are somewhat inspired by his. He was recently nominated for the Best Baking & Sweets Blog category, and once again, a perfect fit for this award.
For this bake, I used his recipe for swiss meringue buttercream as my icing. Inspired by Thai iced tea, I put my own twist on his recipe by mixing in condensed milk for a some extra oomph. The smooth sweetness of the condensed milk and the earthy green tea powder are really a match-a made in heaven (apologies, I had to).
Meringue Buttercream tends to be a lot lighter, less sweet, and silkier than the average American buttercream. I personally prefer meringue buttercream because it doesn’t sit as heavy in the stomach as it’s American counterpart. Another pro for meringue buttercream is it’s stability. The emulsification of meringue and butter allows for the buttercream to be flavored easily. Just a little baking tid-bit!
Regardless, this cake is definitely on the top of my snack lists right next to honey roasted peanut butter. And you DO want to impress your tea-time friends don’t you?
For the Matcha Genoise Sponge
- 4 eggs
- 125g all-purpose flour
- 5g matcha powder
- 25g salted butter
- 1 tsp vanilla extract
For the Condensed Milk Swiss Meringue Buttercream (adapted from The Cinnaman)
- 68g egg whites (approximately 2 large eggs)
- 124g granulated white sugar
- 226g unsalted butter
- 1 tsp. vanilla extract
- 1/4 cup condensed milk
- 1 tsp. matcha powder mixed with 1/2 tsp. of water (optional)
Matcha Genoise Sponge
Line two 6 inch pans with parchment paper lightly grease the sides with butter.
Sift the flour and matcha powder into a bowl. Set aside.
In a separate bowl, use an hand mixer to whip the eggs and sugar until thick, pale, and fluffy. (ribbon stage")
Carefully fold the dry ingredients into the whipped eggs in two batches until fully incorporated. Divide between the two tins.
Bake in a preheated 180C/355F degree oven for approximately 20 minutes.
Once baked, remove from pans and let cool completely on a wire rack.
Condensed Milk Swiss Meringue Buttercream
Over a bain marie, whisk the sugar and egg whites by hand until the sugar has dissolved and the meringue is slightly hot to the touch.
Remove the bowl from the heat and whisk using a hand mixer until the meringue is thick and creamy and cool to the touch.
Slowly whisk in cubes of butter into the meringue, adding another addition after the previous is combined. Whisk until shiny and emulsified.
Mix in the condensed milk (and matcha if desired)
Using a serrated knife, cut each cake in half, removing the dome in the process.
Using an offset spatula, spread a thin layer of buttercream between each cake layer. Make sure to center each cake layer to get a straight cake.
Apply buttercream to the top layer of the cake and crumb coat the sides. Refrigerate for 30 minutes or until buttercream does not stick when prodded.
Transfer the remaining buttercream to a piping bag and pipe an even layer all around the cake.
Smooth the sides with a bench scraper and the top layer buttercream with an offset spatula. *
Decorate with buttercream flowers!
Bring to tea to spill tea over this tea cake.
* For a rustic effect, run your spatula along the sides of the cake in an irregular pattern.