Matcha Tres Leches Cake Recipe
This Matcha Tres Leches Cake is a delightful fusion dessert featuring a light and fluffy matcha-flavored sponge cake soaked in a rich matcha milk bath and topped with creamy matcha whipped cream. Garnished with fresh strawberries and extra whipped cream, this cake balances the earthy notes of green tea with the sweetness of the tres leches soaking liquid, making it a perfect treat for matcha lovers and fans of creamy cakes alike.
- Prep Time: 20 minutes
- Cook Time: 25 minutes
- Total Time: 45 minutes
- Yield: 8 servings 1x
- Category: Dessert
- Method: Baking
- Cuisine: Japanese fusion
- Diet: Vegetarian
Ingredients
Scale
Matcha Sponge Cake
- 4 eggs, separated
- 1/2 cup (100 gr) caster sugar, divided
- 9 tbsp (140 ml) milk
- 1 tsp vanilla extract
- 1 cup (120 gr) cake flour
- 1 1/2 tbsp (10 gr) matcha powder
- 1 tsp baking powder
- 1/4 tsp salt
- 1/2 tsp cream of tartar
Matcha Milk Bath
- 1/3 cup (80 ml) sweetened condensed milk
- 1 tbsp (6 gr) matcha powder
- 6 1/2 tbsp (100 ml) evaporated milk
- 1/3 cup (80 ml) milk
Matcha Whipped Cream
- 1 cup (240 ml) heavy whipping cream
- 2 tbsp (15 gr) confectioners’ sugar
- 1 tbsp (6 gr) matcha powder
Garnish
- Whipped cream
- Strawberries
Instructions
- Prepare the Oven and Pan: Preheat the oven to 320℉ (160℃). Line the bottom and sides of a cake pan with parchment paper to prevent sticking and set aside.
- Make egg yolk mixture: In a large bowl, combine the egg yolks and 1/4 cup (50 gr) caster sugar. Beat on medium-high speed using a hand mixer until the mixture is pale and thick. Then add the milk and vanilla extract, continuing to beat until fully incorporated.
- Combine dry ingredients: Sift together cake flour, matcha powder, baking powder, and salt. Slowly add this dry mixture into the egg yolk mixture while beating on low speed. Mix until just combined, taking care not to overmix.
- Beat egg whites: In a clean medium bowl, add the egg whites and cream of tartar. Beat on low-medium speed until frothy. Gradually add the remaining 1/4 cup (50 gr) caster sugar a little at a time. Increase to high speed and beat until the egg whites reach stiff, glossy peaks.
- Fold egg whites into yolk batter: Transfer one-third of the beaten egg whites into the yolk mixture and gently fold using a spatula. Then fold in the remaining egg whites in two additions, carefully to keep the batter airy and light without overmixing.
- Transfer and bake: Pour the batter into the prepared cake pan and spread evenly with a spatula. Run a skewer through the batter to release any trapped air bubbles, then tap the pan lightly on the counter. Bake for 20-25 minutes or until a toothpick inserted in the center comes out clean.
- Cool the cake: Remove the cake from the oven and carefully release it from the pan. Place on a cooling rack and allow it to cool completely before proceeding with soaking and decorating.
Notes
- Make sure to sift the matcha powder well to avoid clumps in the cake batter and milk bath.
- Folding the egg whites gently is crucial to maintain the light and airy texture of the sponge cake.
- The cake should be completely cool before adding the milk bath to prevent it from becoming soggy or breaking apart.
- Use quality matcha powder for the best flavor and vibrant green color.
- Customize the garnish with seasonal fruits or berries of your choice.
Keywords: matcha tres leches cake, matcha cake, green tea cake, tres leches dessert, Japanese dessert, sponge cake, matcha whipped cream, matcha milk bath
Find it online: https://bakedbylisa.com/matcha-tres-leches-cake-recipe/
