Extremely soft and moist sandwich recipe! Very delicious and easy! Green tea (Matcha) cake
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50 grams (3 tablespoons) cooking oil
8 grams (3 teaspoons) matcha powder/green tea powder
Mix well
70 grams (1/4 cup) milk
Continue mixing well
65 grams (1/2 cup) of cake flour, sifted in
Mix well
5 eggs, separate yolks and whites
Put 5 egg yolks into the batter
Mix well
Add 2 grams of lemon juice to 5 egg whites
Beat on medium-high speed first
Add 1/3 of the sugar when large fish-eye bubbles appear, for a total of 65 grams (5 tablespoons) of sugar
Continue to whip on medium-high speed, adding 1/3 of the sugar when small fish-eye bubbles appear
Continue beating on medium-high speed and add the remaining 1/3 of the sugar when small fisheye bubbles appear
Turn to medium-low speed and whip until wet peaks form
Take 1/3 of the meringue and add it to the batter
Mix well
Add the rest of the meringue and continue to mix well
Pour the batter into a greased baking dish, mold size 28x28cm
Shake twice to remove air bubbles and put in the middle of the preheated oven, bake at 140°C (280°F) for 25 minutes.
Take the cake out of the oven and let it cool on the baking sheet
Cover with a sheet of baking paper to keep it moisturized
6 grams (2 teaspoons) matcha powder/green tea powder
60 grams (1/4 cup) whipping cream
Mix well
60 grams of mascarpone cheese
25 grams (2 tablespoons) of sugar
Mix well
180 grams (3/4 cup) whipping cream
Whip with electric whisk on medium-low speed
Tear off the grease cloth for the cooled cake
Cut in half
Put whipped cream on top
Smooth out with a spatula
Put on the other half of the cake
Cut and enjoy, you can also refrigerate for 2 hours to make it more delicious
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